scholarly journals Quality Differences in Wooden Breast Meat Marinated with Commercial Ingredients

2019 ◽  
Vol 3 (2) ◽  
pp. 86-87
Author(s):  
T. R. Jarvis ◽  
M. D. Byron ◽  
M. E. Von Staden ◽  
C. A. Crist ◽  
M. W. Schilling ◽  
...  
Keyword(s):  
Breast Meat ◽  
Wooden Breast

scholarly journals Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 513
Author(s):  
Rodrigo Fortunato de Oliveira ◽  
Maísa Santos Fávero ◽  
Juliana Lolli Malagoli de Mello ◽  
Fábio Borba Ferrari ◽  
Erika Nayara Freire Cavalcanti ◽  
...  
Keyword(s):  
Protein Concentration ◽  
Chicken Breast ◽  
Moderate Degree ◽  
Breast Meat ◽  
Moisture Concentration ◽  
Severe Degree ◽  
Wooden Breast ◽  
Taste And Smell ◽  
Chicken Breast Meat

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

scholarly journals Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2272
Author(s):  
Krittaporn V. Thanatsang ◽  
Yuwares Malila ◽  
Sopacha Arayamethakorn ◽  
Yanee Srimarut ◽  
Nantawat Tatiyaborworntham ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Hypoxia Inducible Factor ◽  
Chicken Meat ◽  
Pyruvate Dehydrogenase Kinase ◽  
Breast Meat ◽  
Isoleucine Leucine ◽  
Lower Shear ◽  
Breast Abnormality ◽  
Pyruvate Dehydrogenase Kinase 1 ◽  
Wooden Breast

Wooden breast (WB) abnormality adversely impacts the quality of chicken meat and has been linked with oxidative stress. In this study, breast samples were taken from carcasses of 7-week-old Ross 308 broilers 20-min and 24-h postmortem. Five WB and seven non-WB control samples were assigned based on palpatory hardness (non-WB = no unusual characteristics and WB = focal or diffused hardness). WB exhibited lower contents of protein and the amino acids, i.e., isoleucine, leucine and valine, lighter surface color, lower shear force, greater drip loss and altered mineral profiles (p ≤ 0.05). Despite no difference in lipid oxidation, a greater degree of protein oxidation was found in the WB meat (p ≤ 0.05). Absolute transcript abundances of superoxide dismutase, hypoxia inducible factor 1 alpha and pyruvate dehydrogenase kinase 1 were greater in WB (p ≤ 0.05), whereas lactate dehydrogenase A expression was lower in WB (p ≤ 0.05). The findings support an association between oxidative stress and the altered nutritional and technological properties of chicken meat in WB.

scholarly journals Use of blade tenderization to improve wooden breast meat texture

2019 ◽  
Vol 98 (9) ◽  
pp. 4204-4211 ◽  
Author(s):  
G Tasoniero ◽  
B Bowker ◽  
A Stelzleni ◽  
H Zhuang ◽  
M Rigdon ◽  
...  
Keyword(s):  
Breast Meat ◽  
Blade Tenderization ◽  
Wooden Breast

scholarly journals Characteristics and incidence of broiler chicken wooden breast meat under commercial conditions in China

2020 ◽  
Vol 99 (1) ◽  
pp. 620-628 ◽  
Author(s):  
T. Xing ◽  
X. Zhao ◽  
L. Zhang ◽  
J.L. Li ◽  
G.H. Zhou ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Breast Meat ◽  
Wooden Breast

scholarly journals Research Note: Effect of chicken genotype and white striping–wooden breast condition on breast meat proximate composition and amino acid profile

2020 ◽  
Vol 99 (3) ◽  
pp. 1797-1803 ◽  
Author(s):  
Antonella Dalle Zotte ◽  
Rebecca Ricci ◽  
Marco Cullere ◽  
Lorenzo Serva ◽  
Sandro Tenti ◽  
...  
Keyword(s):  
Amino Acid ◽  
Proximate Composition ◽  
Amino Acid Profile ◽  
Research Note ◽  
Breast Meat ◽  
White Striping ◽  
Breast Condition ◽  
Wooden Breast

scholarly journals 362 Utilizing Chicken Breast with Wooden Breast and White Striping in Processed Meat Products

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 96-96
Author(s):  
Alexander M Stelzleni
Keyword(s):  
Rheological Properties ◽  
Meat Products ◽  
Value Added ◽  
Normal Breast ◽  
Pectoralis Major ◽  
Chicken Breast ◽  
Processed Meat ◽  
Breast Meat ◽  
White Striping ◽  
Wooden Breast

Abstract Wooden breast (WB) and white striping (WS) are two myopathies impacting the broiler market. Wooden breast and WS may occur individually or in concert with each other. Wooden breast is characterized by increased rigidity and firmness in the pectoralis major and has been associated with breast meat from larger, faster growing broilers. It begins in the ventral-cranial region and increases in severity, moving toward the deeper and more caudal portions of the muscle. Although the etiology is not fully understood, compositional characteristics of WB include increased collagen and lipid deposition and decreased water holding capacity. Breast fillets exhibiting WS are characterized by the size and amount of striping that occurs on the surface of the pectoralis major. These breasts express similar compositional characteristics to those with WB. Both WB and WS have been associated with decreased organoleptic and rheological properties, causing industry losses estimated in excess of $200 million annually through value downgrades, trim loss, and diversion to rendering. Although WB and WS meat have decreased rheological properties, some lost value may be recaptured through further processing. Recent studies have shown that both blade tenderization and marination improved the textural properties of afflicted breast meat, but neither were able to overcome the differences between afflicted and normal breast meat. Research investigating comminuted and emulsified products containing WB or WS meat have shown similar results due to the lower extraction of salt-soluble proteins and subsequent low bind and gelation properties. When WB/WS meat was included as a portion of the meat block with normal breast meat, textural and rheological differences were ameliorated. Using WB or WS meat in further processed products may give processors an alternative use for afflicted breast meat. Additional research should continue to explore how WB and WS meat can be incorporated into further processed and value-added products.

scholarly journals Quality Differences in Wooden Breast Meat Marinated with Commercial Ingredients

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
T. R. Jarvis ◽  
M. D. Byron ◽  
M. E. Von Staden ◽  
C. A. Crist ◽  
M. W. Schilling ◽  
...  
Keyword(s):  
Potassium Carbonate ◽  
Sodium Phosphate ◽  
Block Design ◽  
Pectoralis Major Muscle ◽  
Eating Quality ◽  
Factorial Structure ◽  
Breast Meat ◽  
Wooden Breast ◽  
The Impact ◽  
Broiler Breast

ObjectivesWooden breast (WB) is a Pectoralis major muscle myopathy that impacts the quality of broiler breast meat, which is a current significant challenge for the poultry industry. While WB has been thoroughly researched in recent years, there has not been a resolution to this issue. Therefore, it is necessary to explore potential solutions to mitigate the undesirable characteristics of WB. The objective of this research was to evaluate differences in quality between chicken breasts classified as normal (NOR), moderately woody (MOD), and severely woody (SEV) that were marinated with control (water), traditional (sodium phosphate and salt), or clean label (potassium carbonate and salt) marinades.Materials and MethodsChicken breasts from broilers were graded NOR, MOD, SEV based on the severity of WB. Breasts were sized to 30 ± 2 mm to control variability in breast thickness. Three separate treatment marinades were applied to 40 lb batches of each WB severity 24 h postmortem. Treatments were tumbled for 30 min at 12 rpm under vacuum (20–25 mmHg). Tumble yields were measured. The breasts were individually frozen in a CO2 cabinet to –62.2°C and stored at –17.8°C. A 3 × 3 factorial structure within a randomized complete block design with 3 replications of 40 lbs (Day 1, Day 2, Day 3) were used to evaluate the impact of marinade (control, traditional, clean label) and WB severity (NOR, MOD, SEV) on tumble yields. Similarly, a 2 × 3 factorial structure was used to analyze the effect of marinade (traditional and clean label) and WB severity (NOR, MOD, SEV) on sensory attributes.ResultsWhen averaged over WB severity, the clean label marinade had a greater tumble yield (P < 0.05) than the traditional marinade. When averaged over marinade, the NOR had a greater tumble yield (P < 0.05) than the MOD and SEV treatments, which did not differ from each other (P > 0.05).Descriptive sensory results revealed that both marinated SEV were crunchier and less tender (P < 0.05) than MOD and NOR, and MOD was less tender (P < 0.05) than NOR. The clean SEV was chewier (P < 0.05) than all MOD and NOR treatments, but the traditional SEV was only chewier (P < 0.05) than the NOR. Interaction was significant (P < 0.05) for mushy, initial juiciness, and overall juiciness. These attributes differed (P < 0.05) for WB severity but not marinade treatment. When averaged over marinade, NOR was mushier than the MOD, which was mushier than the SEV, and the SEV and MOD were juicier than NOR.Consumer acceptability results indicated that clean and traditional SEV were less acceptable (P < 0.05) than MOD and traditional NOR; no difference (P > 0.05) existed between MOD and NOR for both marinades. In addition, when averaging over WB severity, the traditional marinade was preferred (P < 0.05) over the clean label marinade. Thus, differences in WB severities were more apparent in the clean label than the traditional marinade, which indicates that even though the clean label samples were tender, it may not be advisable to utilize that marinade formulation in place of traditional marinades with SEV woody breast meat.ConclusionThe use of salt and sodium phosphate or potassium carbonate in a marinade improves eating quality characteristics of MOD and SEV woody breast. However, differences remain between NOR and SEV in tenderness, gumminess and crunchiness that negatively impact the consumer acceptability of broiler breast meat.

scholarly journals Etlik Piliçlerde Odunsu Göğüs Eti Sendromu ve Etkileri

2021 ◽  
Vol 9 (9) ◽  
pp. 1638-1646
Author(s):  
Tuğçe Uzun ◽  
Aylin Ağma Okur
Keyword(s):  
Pectoral Muscle ◽  
Economic Losses ◽  
Poultry Industry ◽  
Breast Meat ◽  
Negative Effects ◽  
Breast Meat Yield ◽  
Microscopic Features ◽  
Muscle Disorder ◽  
Wooden Breast ◽  
Processing Properties

The aim of the study is to present a review about the "Wooden Breast Syndrome" (WBS) syndrome, which is a muscle disorder that has become increasingly important in recent years, and the etiology of the abnormalities caused by this myopathy, and its histological, macroscopic, and microscopic features. Besides, the effects on the visual, sensory, functional, mechanical quality and processing properties of the breast meat of broilers and their negative effects on the poultry industry were also discussed. Since this myopathy gives a hard structure to the pectolaris major muscle, it is called "Wooden Breast" in public. It is assumed that the leading direct and indirect causes of WB syndrome in broilers are pectoral muscle hypertrophy (volume increase in muscle cells), rapid growth rate, and high breast meat yield. Also, age, gender, diet, feed restriction, oxidative stress, genetics, etc. factors are also thought to be effective. However, the etiology of WB syndrome is still unclear in many aspects. As a result of the macroscopic examination of the wooden breast meat, a striking stiffness, swelling, viscous exudate (inflammatory fluid), petechial (purple-red bleeding spots) fluid, and a pale appearance in the pectoral major muscles are observed, and the lesions that occur can be detected by palpation. Due to these visual and sensory defects in breast meat, the consumability of meat decreases and this leads to significant economic losses for the poultry industry.

scholarly journals Monitoring of white striping and wooden breast cases and impacts on quality of breast meat collected from commercial broilers (Gallus gallus)

2018 ◽  
Vol 31 (11) ◽  
pp. 1807-1817 ◽  
Author(s):  
Yuwares Malila ◽  
Juthawut U-chupaj ◽  
Yanee Srimarut ◽  
Premsak Chaiwiwattrakul ◽  
Tanaporn Uengwetwanit ◽  
...  
Keyword(s):  
Gallus Gallus ◽  
Breast Meat ◽  
White Striping ◽  
Wooden Breast

scholarly journals Etlik Piliçlerde Odunsu Göğüs Eti ‘Wooden Breast’ Sorunu

2016 ◽  
Vol 4 (11) ◽  
pp. 962
Author(s):  
Ahmet Tekeli ◽  
Akif Özcan ◽  
Hasan Rüştü Kutlu
Keyword(s):  
Amino Acid Level ◽  
Economic Losses ◽  
Poultry Production ◽  
Breast Meat ◽  
Factors Affecting ◽  
Negative Effect ◽  
L Value ◽  
Micro Organisms ◽  
Wooden Breast ◽  
Microscopic Findings

The present study is designed to attract attention to macroscobic and microscobic findings, causes and economic losses of wooden breast which is a significant muscle problem leading to visual and sensory differences in poultry breast meat quality. Wooden Breast is a crucial problem in poultry industry. It has started to seriously affect poultry production in European and other countries, and especially in United States of America. Woody breast formation is a situation characterized with completely hardened breast fillet or with swelling easily understood when touched. Surface of the fillet contains exudate with petechial bleeding or non-bleeding viscous gelatine. Woody structure called “wooden” can occur not only in breast meat but also in legs. Growth rate, gender, energy level of the feed, amino acid level, and selenium supplement are the factors affecting wooden breast-woody breast meat formation. Shaded colour, surface leak and abnormally hard tissue are seen in macroscopic image of woody breast. In microscopic findings, muscle fibers are less and round. Lesions don’t contain pathogenic micro-organisms, they are aseptic. Colour of the meat of woody breast is brighter and whiter, and (L* value) This muscle problem affects muscles visually and sensorial; but it doesn’t have a negative effect on human health. The more white lines and woody structure in breast meat, the less they are accepted among European consumers.

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