scholarly journals Impact of Refrigerated Storage Time on the Instrumental Quality Traits and Dissipation of Woody Broiler Breast Meat

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. D. Byron ◽  
M. E. Von Staden ◽  
X. Zhang ◽  
C. A. Crist ◽  
W. Zhai ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Storage Time ◽  
Block Design ◽  
Chicken Breast ◽  
Processing Plant ◽  
Quality Traits ◽  
Refrigerated Storage ◽  
Breast Meat ◽  
Chicken Breast Meat

ObjectivesSince 2013, woody breast (WB) has been a prevalent meat quality defect in the broiler industry, affecting 30–40% of chicken breast meat from broilers with live weights greater than 4.2 kg. Woody breast results in a loss over $200 million annually due to decreased yields and product value. WB samples are lighter, more yellow in appearance, and are characterized by a greater pH and cooking loss than normal breast meat. The objective of this research was to evaluate and compare the instrumental quality traits of normal and WB fillets over storage time to determine if the WB condition dissipates over storage time. Dissipation was defined by the change of severely woody to moderately woody breasts or the change of moderately woody to slightly woody or normal breasts.Materials and MethodsNinety chicken breast samples, 30 from each of the following breast meat categories (normal, moderately woody, and severely woody) were collected from a commercial processing plant on 5 separate occasions for evaluation of dissipation, purge loss and shear force from Day 1 (d1) through Day 5 (d5). A 3 × 6 factorial structure (WB severity × storage time) with 5 replications within a randomized complete block design (sampling occasions as blocks) with subsamples was utilized to evaluate the effects of WB severity (normal, moderate, severe) and storage time (d 0, d 1 to d 5) on dissipation, purge loss and shear force (d 0 and d 5) (SAS version 9.4, Cary, NC).ResultsResults indicated that dissipation was observed on moderate and severe woody breast over storage time. After 5 d of storage at 2–4°C, 84% of SEV WB fillets dissipated to MOD WB, which was greater (P < 0.05) than all other storage times. In comparison, only 40–52% of the MOD WB fillets dissipated to slight WB or NOR breasts after 3–5 d of storage. Purge loss increased throughout storage time for NOR, MOD, and SEV chicken breast meat. In addition, purge loss was less (P < 0.05) for NOR than SEV WB after 1, 2, and 4 d of storage. However, after 5 d of storage, no difference (P > 0.05) existed in purge loss among NOR, MOD, and SEV WB meat. Shear force was greater (P < 0.05) for NOR than MOD and SEV WB meat on Day 0in the upper, middle, and lower portions of the breast. By Day 1, there were no differences (P > 0.05) in shear force among the 3 breast meat severities. After 2, 3, 4, and 5 d of storage, the upper position (cranial part) of SEV WB fillets had greater (P < 0.05) shear force than NOR fillets.ConclusionIn conclusion, the dissipation that occurred in WB meat over refrigerated storage was mainly visual and did not improve overall meat quality.

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

scholarly journals A Proposed Mechanism for Texture Property of Woody Breast in Broilers

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
A. Welter ◽  
W. J. Wu ◽  
T. O’Quinn ◽  
T. Houser ◽  
E. Boyle ◽  
...  
Keyword(s):  
Sarcomere Length ◽  
Troponin T ◽  
Chicken Breast ◽  
Free Calcium ◽  
Processing Plant ◽  
Breast Meat ◽  
Collagen Crosslinks ◽  
White Striping ◽  
Chicken Breast Meat ◽  
Early Postmortem

ObjectivesWoody breast is a myopathy observed in chicken breast meat (Pectoralis major) characterized by its tough and rubbery texture. However, the exact causation of woody breast texture is still unknown. We hypothesize that sarcoplasmic reticulum (SR) dysfunctionality early postmortem results in rapid leakage of intracellular calcium may partially contribute to the abnormal meat texture observed in woody breast meat. The objective of this preliminary study was to investigate this hypothesis.Materials and MethodsFourteen Ross line broiler breast fillets (7 severe woody breast and 7 normal) were collected at 3 h postmortem from a commercial processing plant located in the southeast United States. The 7 woody breast samples also exhibited moderate to severe white striping. The 7 normal samples did not exhibit any signs of white striping or woody breast. Each sample was trimmed, weighed, vacuum packaged and frozen at –20°C at approximately 8 h postmortem. One 1.9 cm strip across the cranial end of each fillet was fabricated and pulverized in liquid nitrogen to measure sarcomere length (Laser Scan Confocal Microscope with a 100x/NA 1.4 objective), calpain activity (immunoblotting for µ-calpain autolysis), proteolysis (immunoblotting for troponin-T degradation) and collagen content (hydroxyproline content). Purge was also collected from each sample to evaluate protein (bicinchoninic acid assay) and free calcium concentration (atomic absorption).ResultsWoody breast fillets were heavier than normal chicken breast fillets (522.9 vs. 446.9g; P < 0.05). Woody breast samples tended to have shorter sarcomeres (1.70 vs. 2.02 µm; P = 0.0543) and less intact troponin-T compared to normal breast samples (relative intact troponin-T band density: 49.98 vs. 56.97%; P = 0.0515) at 8 h postmortem. It was interesting to note that no µ-calpain band was detected through immunoblotting for both the woody breast and normal samples at 8 h postmortem. Other studies have found similar results as poultry µ-calpain autolyzed at a much rapid rate than µ-calpain in mammalian species. In addition, the purge from woody breast samples also had higher levels of free calcium compared to normal samples (6.2 vs. 4.2 nmol calcium/mg protein; P < 0.05). Lastly, there was more collagen present in the woody breast samples compared to normal chicken breast samples (3.89 vs. 2.08 mg collagen/g muscle tissue; P < 0.05).ConclusionThe results indicated that the cause of texture abnormality of woody breast may be the combined effects of more calcium being released from the SR early postmortem resulting in shorter sarcomere length and more collagen being deposited in the chicken breast meat. Additional research with the focus on SR integrity and functionality as well as collagen crosslinks are needed to further elucidate the basic mechanism of woody breast texture formation.

Control of Salmonella enterica Typhimurium in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging

2011 ◽  
Vol 74 (11) ◽  
pp. 1833-1839 ◽  
Author(s):  
L. L. KUDRA ◽  
J. G. SEBRANEK ◽  
J. S. DICKSON ◽  
A. F. MENDONCA ◽  
Q. ZHANG ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Effective Means ◽  
Modified Atmosphere Packaging ◽  
Chicken Breast ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Breast Meat ◽  
High Co2 ◽  
Poultry Products ◽  
Chicken Breast Meat

Salmonella is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of Salmonella from raw to cooked products continues to be problematic in the food industry. Therefore, new intervention strategies are needed for meat and poultry products. Vacuum or modified atmosphere packaging (MAP) are common packaging techniques used to extend the shelf life of meat products. Irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry. Combining irradiation with high-CO2+CO MAP was investigated in this study for improving the control of Salmonella enterica Typhimurium on chicken breast meat. The radiation sensitivities (D10-values) of this pathogen in chicken breast meat were found to be similar in vacuum and in high-CO2+CO MAP (0.55 ± 0.03 kGy and 0.54 ±0.03 kGy, respectively). Irradiation at 1.5 kGy reduced the Salmonella population by an average of 3 log. Some Salmonella cells survived in both vacuum and high-CO2+CO MAP through 6 weeks of refrigerated storage following irradiation. This pathogen also grew in both vacuum and MAP when the product was held at 25°C. This study demonstrated that irradiation is an effective means of reducing Salmonella on meat or poultry, but packaging in either vacuum or MAP had little impact during subsequent refrigerated storage.

scholarly journals Effect of ground paprika and its oleoresin on marinated chicken breast meat quality

2011 ◽  
pp. 55-62 ◽  
Author(s):  
Marija Jokanovic ◽  
Natalija Dzinic ◽  
Vladimir Tomovic ◽  
Snezana Savatic ◽  
Tatjana Tasic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Meat Products ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Paprika Oleoresin ◽  
Experimental Group ◽  
Chicken Breast Meat

The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P > 0.05) for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P<0.05) comparing to control group. Determined L

scholarly journals Carcass and breast meat quality of broilers feed with extruded corn

2011 ◽  
Vol 27 (4) ◽  
pp. 1697-1703 ◽  
Author(s):  
N. Dzinic ◽  
Dj. Okanovic ◽  
M. Jokanovic ◽  
T. Tasic ◽  
V. Tomovic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sensory Quality ◽  
Carcass Weight ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Experimental Group ◽  
Chicken Breast Meat

The aim of this paper was to investigate the carcass and breast meat (nutritional, technological and sensory) quality of chickens (line ROSS 308) fed extruded corn. It was concluded that a diet with extruded corn increases chilled carcass weight and the share of breast meat in chilled carcass. Also, the breast meat of experimental group contains more protein and less free fat comparing to the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L

scholarly journals The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival)

2009 ◽  
Vol 52 (spe) ◽  
pp. 205-211 ◽  
Author(s):  
Alexandre Oba ◽  
Mauricio de Almeida ◽  
João Waine Pinheiro ◽  
Elza Iouko Ida ◽  
Denis Fabricio Marchi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Chicken Breast ◽  
Breast Meat ◽  
Commercial Line ◽  
Exudative Meat ◽  
Chicken Breast Meat

The aim of this work was to evaluate the influence of time of broiler chicken transportation and lairage prior to slaughtering on the occurrence of PSE (Pale, Soft, Exudative) meat and Death On Arrival (DOA) under non-commercial conditions in the Brazilian summer. Male birds (n=250) from a commercial line were subjected to different periods of journey (30, 90, and 180 min) and lairage (0, 90, and 180 min) before slaughtering. The occurrence of PSE was higher in broilers subjected to shorter journeys and lairage periods, whereas DOA was more pronounced upon longer periods of transport and lairage. The DOA occurrence percentage was much higher in comparison to commercially available figures, confirming that broiler chickens are very sensitive to both transport and lairage maneuvers.

scholarly journals Impact of Refrigerated Storage Time on the Instrumental Quality Traits and Dissipation of Woody Broiler Breast Meat

2019 ◽  
Vol 3 (2) ◽  
pp. 74-74
Author(s):  
M. D. Byron ◽  
M. E. Von Staden ◽  
X. Zhang ◽  
C. A. Crist ◽  
W. Zhai ◽  
...  
Keyword(s):  
Storage Time ◽  
Quality Traits ◽  
Refrigerated Storage ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals The effects of mineral adsorbents added to broilers diet on breast meat quality

2013 ◽  
pp. 95-102
Author(s):  
Djordje Okanovic ◽  
Natalija Dzinic ◽  
Dejan Karovic ◽  
Tatjana Tasic ◽  
Vera Radovic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Mass ◽  
Chicken Breast ◽  
Control Group ◽  
Carcass Quality ◽  
Breast Meat ◽  
Mineral Adsorbents ◽  
Experimental Group ◽  
Chicken Breast Meat

The aim of these investigations was to determine the influence of mineral adsorbents ?Minazel? and ?Minazel Plus? added into broiler diet, on the carcass quality and nutritional, technological and sensory properties of breast meat. The examination was done on Cobb 500 provenience divided into 4 groups: control group C (fed without addition of mineral adsorbent), experimental group E I (0.5% of Minazel), experimental group E II (0.2% of Minazel Plus), experimental group E III (0.3% of Minazel Plus). The results showed that the broilers fed with the addition of mineral adsorbents, had a higher (P < 0.01) mass of chilled carcass ?ready to grill? and breast mass, than the broilers of the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L*) it can be concluded that meat of all groups had in average "normal" quality. According to the results of sensory analyzed roasted breast meat, meat of experimental groups had preferable smell and tenderness.

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