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 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 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 of breast meat from broiler chickens raised in Brazil affected by white striping myopathy

2021 ◽  
Vol 10 (2) ◽  
pp. e42210212637
Author(s):  
Juliana Lolli Malagoli de Mello ◽  
Rodrigo Alves de Souza ◽  
Fábio Borba Ferrari ◽  
Erika Nayara Freire Cavalcanti ◽  
Rodrigo Fortunato de Oliveira ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Pectoralis Major Muscle ◽  
Chicken Breast ◽  
Breast Meat ◽  
White Striping ◽  
Severe Degree ◽  
Chicken Breast Meat ◽  
Severity Degree

The aim of this study was to characterize the breast meat from broilers affected by the white striping myopathy and examine its influence on meat quality. 180 breast samples from male broilers, slaughtered at 42-d-old, were used. Samples were classified according to the severity degree of apparent white stripes on the Pectoralis major muscle surface (“normal” [n=60], “moderate” [n=60], or “severe” [n=60]). Birds affected by the myopathy produced breast meat with higher L*, a* and b* values on the outer surface. Cooking loss decreased as the severity degree increased (30.94% [normal] to 21.65% [severe]). Toughness increased in the samples classified as moderately and severely affected. There was also an increase in the concentrations of lipids (1.60% [normal] to 2.57% [affected samples], on average), cholesterol (84.60 mg/100 g [normal] to 91.73 mg/100 g [severe degree]) and collagen as the severity degree increased. Although there are statistical differences for some evaluated parameters and, even so, these results are considered numerically normal based on previously published literature, we emphasize that the white striping abnormality alters chicken breast meat quality, especially regarding to the protein and fat concentrations, which can offer consumers products with nutritional quality different from the average specified on the packaging.

scholarly journals Effect of freezing on the quality of breast meat from broilers affected by White Striping myopathy

2021 ◽  
pp. 101607
Author(s):  
Mateus R. Pereira ◽  
Juliana L.M. Mello ◽  
Rodrigo F. Oliveira ◽  
Erick A. Villegas-Cayllahua ◽  
Erika N.F. Cavalcanti ◽  
...  
Keyword(s):  
Breast Meat ◽  
White Striping

scholarly journals Quality of turkeys breast meat affected by White Striping myopathy**1

2021 ◽  
pp. 101022
Author(s):  
Larissa Tátero Carvalho ◽  
Casey M. Owens ◽  
Aline Giampietro-Ganeco ◽  
Juliana Lolli Malagoli de Mello ◽  
Fábio Borba Ferrari ◽  
...  
Keyword(s):  
Breast Meat ◽  
White Striping

scholarly journals Occurrence of Breast Meat Abnormalities and Foot Pad Dermatitis in Light-Size Broiler Chicken Hybrids

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 706
Author(s):  
Zampiga ◽  
Meluzzi ◽  
Pignata ◽  
Sirri
Keyword(s):  
Growth Performance ◽  
Artificial Selection ◽  
Broiler Chicken ◽  
Limited Information ◽  
Breast Meat ◽  
Fast Growing ◽  
White Striping ◽  
Foot Pad ◽  
Wooden Breast ◽  
Genotype A

Only limited information regarding the occurrence of breast meat abnormalities and foot pad dermatitis (FPD) in current broiler genotypes is available. Therefore, this study was conducted to estimate the incidence and severity of breast myopathies (white striping, WS; wooden breast, WB; spaghetti meat, SM) and FPD in two fast-growing chicken hybrids, while simultaneously recording their growth performance. A total of 1560 one-day-old female chicks (780 for each hybrid, A and B; 12 replicates/genotype) were raised in the same environmental conditions and fed the same diet. Productive parameters were recorded at the end of each feeding phase. At slaughter (35 d), the occurrence of meat abnormalities and FPD was assessed on 150 breasts/genotype and on all of the processed birds, respectively. Although comparable growth performance was observed at slaughter, genotype B reported a significantly higher percentage of breasts without meat abnormalities (69% vs. 39%, 75% vs. 41%, 61% vs. 37% for WS, WB and SM, respectively) and also birds without FPD, than genotype A (53% vs. 23%, respectively). Overall, these findings highlight the importance of better understanding the effects of the genotype and the artificial selection applied to fast-growing chicken hybrids on the occurrence of emerging meat abnormalities and FPD even in light-size birds.

scholarly journals Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 1960
Author(s):  
Rodrigo Fortunato de Oliveira ◽  
Juliana Lolli Malagoli de Mello ◽  
Fábio Borba Ferrari ◽  
Rodrigo Alves de Souza ◽  
Mateus Roberto Pereira ◽  
...  
Keyword(s):  
Aging Process ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Moderate Degree ◽  
Breast Meat ◽  
Protein Loss ◽  
Collagen Concentration ◽  
Severe Degree ◽  
Wooden Breast

This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in all the extension of breast fillet) were evaluated fresh and after three and seven days of aging. Normal samples and samples with a moderate degree of myopathy showed greater water-holding capacity, which may benefit the processing industry of poultry meat. During the aging process, increase was observed in total collagen concentration (from 0.41% in normal samples to 0.56% in samples with severe degree). Samples of chicken breast affected by moderate degree showed higher myofibril fragmentation index (MFI = 115) than normal chicken samples (95.65). Although chicken samples affected with severe degree of wooden breast myopathy are more tender than normal chicken breasts, they produce more exudate, which can be detrimental to the processing of poultry meat. The aging process may improve the reduction of cooking weight loss and protein loss in exudation of broilers’ breasts affected by wooden breast myopathy.

scholarly journals White Striping and Wooden Breast Myopathies in the Poultry Industry: An Overview of Changes in the Skin, Bone Tissue and Intestinal Microbiota and Their Economic Impact

2021 ◽  
Author(s):  
Mayka Reghiany Pedrão ◽  
Rafaele Martins de Souza ◽  
Helder Louvandini ◽  
Patricia Louvandini ◽  
Roberta Barreiro de Souza ◽  
...  
Keyword(s):  
Intestinal Microbiota ◽  
Biochemical Parameters ◽  
Inflammatory Process ◽  
Well Being ◽  
Quality Characteristics ◽  
Economic Losses ◽  
Poultry Industry ◽  
White Striping ◽  
Wooden Breast

Considerable advances in the poultry industry have been observed in the last sixty years. Consequently, new technological and biological processes have accompanied the development of animals and inputs. With these new possibilities and growth in the sector, there was also the emergence of new paradigms, one of which being the different types of myopathies. In the poultry industry, the breast is one of the noble parts and, therefore, a lot has been studied about the occurrences, alterations and/or different myopathies that alter its quality characteristics. Here we will highlight White striping (WS) and Wooden breast (WB), both investigated more recently due to changes in quality characteristics and considerable losses. The objectives of this review will be to discuss the biochemical parameters of these meats affected by myopathies WS and WB and their consequences on the development of skin, bone and intestinal microbiota lesions; correlate with the impacts of these occurrences to economic losses associated with partial and total condemnations of the carcasses. Another approach is that fast-growing animals have a drop in their quality of life, impacting the well-being of birds since the inflammatory process and excess weight have a direct correlation with dermatitis, corns, arthritis and other comorbidities.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

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