scholarly journals Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and –20°C

2018 ◽  
Vol 97 (5) ◽  
pp. 1762-1767 ◽  
Author(s):  
G. Sanchez Brambila ◽  
B.C. Bowker ◽  
D. Chatterjee ◽  
H. Zhuang
Keyword(s):  
Breast Condition ◽  
Wooden Breast ◽  
Broiler Breast

scholarly journals Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition

2018 ◽  
Vol 97 (8) ◽  
pp. 2966-2970 ◽  
Author(s):  
B.C. Bowker ◽  
A.D. Maxwell ◽  
H. Zhuang ◽  
K. Adhikari
Keyword(s):  
Breast Condition ◽  
Wooden Breast ◽  
Broiler Breast

scholarly journals Muscle water properties in raw intact broiler breast fillets with the woody breast condition

2020 ◽  
Vol 99 (9) ◽  
pp. 4626-4633
Author(s):  
B. Pang ◽  
B. Bowker ◽  
G. Gamble ◽  
J. Zhang ◽  
Y. Yang ◽  
...  
Keyword(s):  
Water Properties ◽  
Breast Condition ◽  
Muscle Water ◽  
Broiler Breast

scholarly journals Relationships between instrumental texture measurements and subjective woody breast condition scores in raw broiler breast fillets

2020 ◽  
Vol 99 (6) ◽  
pp. 3292-3298 ◽  
Author(s):  
B. Pang ◽  
B. Bowker ◽  
Y. Yang ◽  
J. Zhang ◽  
H. Zhuang
Keyword(s):  
Breast Condition ◽  
Broiler Breast ◽  
Instrumental Texture

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 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 Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage

2019 ◽  
Vol 56 (9) ◽  
pp. 4158-4165 ◽  
Author(s):  
Miriane Moreira Fernandes Santos ◽  
Darlinne Amanda Soares de Lima ◽  
Taliana Kênia Alencar Bezerra ◽  
Mércia de Sousa Galvão ◽  
Marta Suely Madruga ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Quality Traits ◽  
Breast Condition ◽  
Wooden Breast ◽  
Chicken Patties
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