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Klementaviciute J, Zavistanaviciute P, Klupsaite D, Rocha JM, Gruzauskas R, Viskelis P, El Aouad N, Bartkiene E. Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement. Foods 2024; 13:1367. [PMID: 38731738 PMCID: PMC11083194 DOI: 10.3390/foods13091367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/24/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
The study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distinct marinades were produced based on milk permeate (MP) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu) with the addition of apple (ApBp) and blackcurrant (BcBp) processing by-products. The microbiological and acidity parameters of the fermented marinades were evaluated. The effects of marinades on the microbiological, technical, and physicochemical properties of meat were assessed following 24 and 48 h of WBM treatment. It was established that LAB viable counts in marinades were higher than 7.00 log10 colony-forming units (CFU)/mL and, after 48 h of marination, enterobacteria and molds/yeasts in WBM were absent. Marinated (24 and 48 h) WBM showed lower dry-matter and protein content, as well as water holding capacity, and exhibited higher drip loss (by 8.76%) and cooking loss (by 12.3%) in comparison with controls. After WBM treatment, biogenic amines decreased; besides, the absence of spermidine and phenylethylamine was observed in meat marinated for 48 h with a marinade prepared with Lu. Overall, this study highlights the potential advantages of the developed sustainable marinades in enhancing the safety and quality attributes of WBM.
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Affiliation(s)
- Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (J.K.); (P.Z.); (D.K.)
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (J.K.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (J.K.); (P.Z.); (D.K.)
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Romas Gruzauskas
- Artificial Intelligence Centre, Kaunas University of Technology, K. Donelaicio Str. 73, LT-44249 Kaunas, Lithuania;
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania;
| | - Noureddine El Aouad
- Laboratory of Life and Health Sciences, Faculty of Medicine and Pharmacy, Route de rabat km 15 Gzenaya BP 365 Tanger, University Abdelmalek Essaâdi, Tetouan 92000, Morocco;
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania; (J.K.); (P.Z.); (D.K.)
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
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Choi J, Shakeri M, Kim WK, Kong B, Bowker B, Zhuang H. Water properties in intact wooden breast fillets during refrigerated storage. Poult Sci 2024; 103:103464. [PMID: 38271756 PMCID: PMC10832472 DOI: 10.1016/j.psj.2024.103464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/27/2024] Open
Abstract
The wooden breast (WB) condition notably alters moisture content and water holding capacity (WHC) in broiler breast fillets. The purpose of this study was to investigate water properties during refrigerated storage from 4 h to 168 h postmortem using time domain nuclear magnetic resonance (TD-NMR). Water properties measured included mobility (T), proportion (P), and abundance per 100 g of meat (A). Changes in meat quality indicators including compression force, color, pH, cumulative purge loss, and proximate composition were also measured. Compression force and energy of the WB fillets were higher than normal fillets (P < 0.05). Slopes of changes in lightness of the WB and normal fillets were different in skin and bone side (P < 0.05). The slope of the purge loss from the WB fillets was higher than the normal fillets (P < 0.05). Time domain nuclear magnetic resonance analysis showed 4 water populations in intact broiler fillets with transverse relaxation time (T2) constants at approximately 4 to 5 milliseconds (ms) (designated as 2b, corresponding to hydration water or bound water), 40 to 60 ms (designated as 21, corresponding to intra-myofibrillar water or immobilized water), 80 to 210 ms (designated as 22a, corresponding to extra-myofibrillar water or free water with lower mobility) and 210 to 500 ms (designated as 22b, corresponding to extra-myofibrillar water or free water with higher mobility) during early postmortem storage (between 4 h and 72 h postmortem) and only 3 populations (2b, 21, and 22a) after 72 h postmortem. There were interaction effects (P < 0.05) between storage time and WB condition for all water properties except T2b, A2b/100 g, and T22b. The linear change of T21, P21, A21/100 g, T22a, A22a/100 g, P22b, and A22b/100 g in stored WB samples were different from the normal fillets (P < 0.05). During storage, P21 and A21/100 g of the WB fillets exhibited faster linear increases than those of the normal fillets, whereas T21 and T22a of the normal fillets and A22a/100 g, P22b, and A22b/100 g of the WB fillets showed faster linear decreases (P < 0.05). Our data demonstrate that the WB condition affects changes in water properties in broiler fillets during postmortem refrigerated storage.
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Affiliation(s)
- Janghan Choi
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA; Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - Majid Shakeri
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
| | - Woo Kyun Kim
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - Byungwhi Kong
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
| | - Brian Bowker
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
| | - Hong Zhuang
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA.
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3
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Pang B, Bowker B, Xue CH, Chang YG, Zhang J, Gao L, Zhuang H. Evaluation of visible spectroscopy and low-field nuclear magnetic resonance techniques for screening the presence of defects in broiler breast fillets. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Zhang J, Bowker B, Yang Y, Pang B, Yu X, Tasoniero G, Zhuang H. Water properties and marinade uptake in broiler pectoralis major with the woody breast condition. Food Chem 2022; 391:133230. [PMID: 35598391 DOI: 10.1016/j.foodchem.2022.133230] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 05/07/2022] [Accepted: 05/14/2022] [Indexed: 12/29/2022]
Abstract
To provide insight into the mechanisms by which the woody breast (WB) condition reduces marinade uptake, water properties of normal (NOR) and WB meat were investigated using TD-NMR. Broiler Pectoralis major was marinated with either water, 0.625% sodium tripolyphosphate, 5% NaCl, or 5% NaCl + 0.625% sodium tripolyphosphate (SP). Targeted final concentrations were 4% NaCl and 0.5% SP. WB reduced meat marinade uptake but did not affect relationships between marinade ingredients and water mobility. WB inhibited increases in extra-myofibrillar water mobility induced by marinade ingredients. Marination increased intra-myofibrillar water (Amp21) regardless of marinade ingredients or muscle condition; however, WB resulted in reduced Amp21. Additionally, NaCl- or phosphate-induced extra-myofibrillar water (Amp22) gain in WB was greater than that in NOR. Our data suggest changes in both Amp21 and Amp22 are related to the difference in marinade uptake between NOR and WB meat marinated with NaCl-phosphate marinade.
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Affiliation(s)
- Jian Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Brian Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, USA
| | - Yi Yang
- Beijing Research Center of Intelligent Equipment for Agriculture, Beijing 100097, China
| | - Bin Pang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xiang Yu
- College of Life Science, Hubei Normal University, Huangshi 435000, China
| | - Giulia Tasoniero
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, USA
| | - Hong Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, USA.
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Sun X, You J, Maynard CJ, Caldas-Cueva JP, Giampietro-Ganeco A, Owens CM. Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3557-3566. [PMID: 35875234 PMCID: PMC9304453 DOI: 10.1007/s13197-022-05353-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/14/2021] [Accepted: 12/30/2021] [Indexed: 06/15/2023]
Abstract
The objective of this study was to determine meat quality distributions and assess hardness distributions in raw and cooked breast fillets with the woody breast (WB) condition, in addition to evaluating the relationship between water properties and WB severity. A total of 90 breast fillets were collected and categorized as normal (NORM), mild (MILD) and severe (SEV). Breast weight, drip loss, compression measurements, cook loss, shear and texture profile analysis (TPA) values were measured for each sample by fillet location (cranial to caudal) and sampling depth (cranial-superficial, cranial-internal, middle-superficial, and middle-internal) in the raw and cooked meat state. Low-field NMR relaxation measurements were also collected for both the raw and cooked fillets. Results indicate that severe WB expressed increased hardness, a higher water content (bound water and free water) and reduced meat quality attributes in raw and cooked meat. Breast fillet hardness and meat quality distributions were unevenly distributed between fillets, compression measurements were higher mainly in the cranial region, and progressively decreased toward the caudal region for both raw and cooked fillets. Shear force and energy values were higher in the cranial region than in the middle region, and TPA values were higher in superficial regions rather than internal portions. Additionally, low-field NMR could be used to predict WB through variation in water properties as thermal processing reduces water distributing abilities in affected fillets.
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Affiliation(s)
- Xiao Sun
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, 239000 Anhui China
| | - Jinjie You
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, 239000 Anhui China
- Key Laboratory for Poultry Genetics and Breeding of Jiangsu Province, Jiangsu Institute of Poultry Science, Yangzhou, 225125 China
| | - Clay J. Maynard
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701 USA
| | - Juan P. Caldas-Cueva
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701 USA
| | - Aline Giampietro-Ganeco
- Department of Food Engineering, University of São Paulo-USP, Pirassununga, SP 13635-900 Brazil
| | - Casey M. Owens
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701 USA
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Lima JL, Bezerra TKA, Carvalho LM, Galvão MS, Lucena L, Rocha TC, Estevez M, Madruga MS. Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low-frequency ultrasound. J Food Sci 2022; 87:2364-2376. [PMID: 35478171 PMCID: PMC9324220 DOI: 10.1111/1750-3841.16149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 03/14/2022] [Accepted: 03/20/2022] [Indexed: 11/28/2022]
Abstract
Abstract Wooden breast (WB) is a recurrent myopathy in fast‐growing birds, which alters the appearance, functionality, and the texture of the breast muscle. The objectives of this study were (i) to evaluate the effect of a combined use of papain enzyme and ultrasound on the texture of WB chicken using response surface methodology and (ii) to assess the effect of marinating on the quality of WB chicken meat. Full factorial experimental design method was used to obtain the ideal conditions to soften the WB meat. The independent variables were the concentration of papain (0.1%–0.3%) and the time in ultrasonic bath (10–30 min); shear force (SF) was the dependent variable. The optimum results were obtained at a concentration of 0.2% papain and 20 min on ultrasound. Papain enzyme had a great influence on the texture of WB meat, reducing its hardness. However, the effect of the ultrasound time on the SF response was not observed. The marinated WB meat showed similar SF values and texture profile than those from normal (N) meat, with reduction in the parameters of protein and lipid oxidation. The use of papain without ultrasound bath proved to be an efficient means for improving the tenderness of WB breasts. Practical Application This study shows the efficiency of the application of two technological procedures (enzymatic treatment and ultrasound) to improve the texture profile and technological properties of chicken breasts affected by the wooden breast myopathy. The economic loss caused by the world‐wide occurrence of wooden breast is enormous, and the application of papain has been found to counteract the impaired properties of this abnormal chicken breasts. Since papain is already widely used in the food industry to tenderize meat, its application in improving the quality of WB meat is straightforward.
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Affiliation(s)
- Juliana L Lima
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Taliana K A Bezerra
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Leila M Carvalho
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Mércia S Galvão
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Lorena Lucena
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Thayse C Rocha
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Mario Estevez
- Institute of Meat and Meat Products (IPROCAR), TECAL Research Group, University of Extremadura, Cáceres, Spain
| | - Marta S Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
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Sun X, Giampietro-Ganeco A, Mueller A, Maynard CJ, Caldas-Cueva JP, Owens CM. Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature. Poult Sci 2021; 100:101212. [PMID: 34225199 PMCID: PMC8264151 DOI: 10.1016/j.psj.2021.101212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 04/01/2021] [Accepted: 04/13/2021] [Indexed: 11/24/2022] Open
Abstract
This study aimed to investigate meat quality attributes, cooking performance, and water properties of woody breast (WB). A total of 48 broiler breast fillets (7 wk, 3 h debone) of 24 normal (NORM) and 24 severe WB (SEV) were collected. Raw meat characteristics (L*, a*, b*, pH, compression force and energy and) along with the blunt blade of the Meullenet-Owens razor shear (BMORS) properties were determined. Cooking time and internal meat temperature were recorded for each fillet every 5 min on each fillet during cooking. Water/moisture properties and shear values of BMORS were determined at different meat temperatures (HOT [68°C], AMBIENT [22°C] and COLD [4°C]) after cooking. SEV fillets showed higher L*, a*, b*, pH, CF, CE, BMORS force, BMORS energy, and peak counts of BMORS values compared to NORM fillets in raw state (P < 0.05). Cooking time was shorter in SEV fillets than NORM fillets (P < 0.0001). Cook loss, total water loss, and moisture loss (HOT, AMBIENT) were greater in SEV fillets than NORM fillets (P < 0.01). PC-BMORS were greater in SEV fillets than NORM fillets (P < 0.05), and all BMORS shear values increased as post-cooking meat temperature decreased (P < 0.05). Positive correlations were observed between WB scores and raw meat characteristics and shear values. There were also significant relationships (P < 0.001) between WB scores and cooking performance measures except moisture loss for COLD treatment. BMORS force and energy were moderately correlated to total water loss, cook loss, and moisture loss (HOT) regardless of meat temperature (P < 0.05); however, PC-BMORS was only correlated to total water loss at COLD and moisture loss (HOT) at all meat temperatures (P < 0.05). These data corroborate the association of WB condition with impaired quality/texture characteristics in raw and cooked fillets; WB also had a significant impact on cooking time, cooking at a faster rate, along with water/moisture loss during and after thermal processing. Results demonstrate that the post-cooking meat temperature plays an important role in shear test values.
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Affiliation(s)
- Xiao Sun
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, 239000, Anhui, China
| | - Aline Giampietro-Ganeco
- Department of Food Engineering, University of São Paulo - USP, Pirassununga, 13635-900, São Paulo, Brazil
| | - Ashleigh Mueller
- Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701, USA
| | - Clay J Maynard
- Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701, USA
| | - Juan P Caldas-Cueva
- Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701, USA
| | - Casey M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701, USA.
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Giampietro-Ganeco A, Owens CM, Caldas-Cueva JP. Evaluation of Cooking Time of Chicken Patties Prepared Using Woody Broiler Breast Meat. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11690] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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9
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Kuttappan VA, Manangi M, Bekker M, Chen J, Vazquez-Anon M. Nutritional Intervention Strategies Using Dietary Antioxidants and Organic Trace Minerals to Reduce the Incidence of Wooden Breast and Other Carcass Quality Defects in Broiler Birds. Front Physiol 2021; 12:663409. [PMID: 33889089 PMCID: PMC8055936 DOI: 10.3389/fphys.2021.663409] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Accepted: 03/11/2021] [Indexed: 12/16/2022] Open
Abstract
Wooden breast (WB) is a degenerative myopathy seen in modern broiler birds resulting in quality downgrade of breast fillets. Affected filets show increased toughness both before as well as after cooking and have decreased water holding capacity and marinade pick up compared to normal fillets. Although the exact etiology is unknown, the circulatory insufficiency and increased oxidative stress in the breast muscles of modern broiler birds could be resulting in damage and degeneration of muscle fibers leading to myopathies. Three independent experiments were conducted to evaluate the effect of various dietary interventions on the incidence of WB when birds are exposed to oxidative stress associated with feeding oxidized fat and mild heat stress. Feed additives such as dietary antioxidant [Ethoxyquin (ETX)], mineral methionine hydroxy analog chelate (MMHAC) of Zn, Cu, and Mn, and organic selenium (Org Se) were tested at recommended levels. In experiment 1, ETX reduced (P < 0.05) the incidence of severe WB induced by oxidized fat diet. The magnitude of improvement in percentage of normal (no WB) filets and reduction in muscle lipid peroxidation was greater (P < 0.05) when ETX and MMHAC were fed together as shown by experiment 2. In birds exposed to mild heat stress (Experiment 3), feeding MMHAC by itself reduced (P < 0.05) tissue damage by reducing incidence of tibial head lesions, skin scratches, breast blisters, in addition to increasing the incidence of normal (no WB) fillets. When MMHAC was combined with ETX and Org Se, further improvement (P < 0.05) in normal (no WB) filets was observed. In summary, under different oxidative stress conditions, dietary intervention programs that contain ETX, MMHA-Zn, -Cu, and -Mn and Org Se can improve performance and increase carcass integrity, reducing problems, such as WB, either independently or with additive effect. This effect is most likely attained by simultaneously improving the exogenous and endogenous antioxidant status, reducing oxidative stress, and improving tissue healing process of the bird.
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Affiliation(s)
| | | | - Matthew Bekker
- Novus International, Inc., St. Charles, MO, United States
| | - Juxing Chen
- Novus International, Inc., St. Charles, MO, United States
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Xing T, Xu Y, Qi J, Xu X, Zhao X. Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents. Food Chem 2021; 347:129031. [PMID: 33508587 DOI: 10.1016/j.foodchem.2021.129031] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 12/25/2020] [Accepted: 01/04/2021] [Indexed: 10/22/2022]
Abstract
The current study was conducted to investigate the effect of different high intensity ultrasound (HIU) amplitudes on the gelation properties of wooden breast (WB) meat batter prepared with 1% and 2% NaCl. Results indicated that HIU effectively enhanced the water holding capacity (WHC) of WB at 1% and 2% NaCl, and enabled WB to obtain better WHC than the normal. The thermal stability of WB was affected by HIU, and the difference of G'end between WB and normal was reduced at 2% NaCl. HIU continuously decreased the particle size of WB at 1% NaCl, whereas opposite trends were observed at 2% NaCl. In addition, HIU transformed α-helix structure of WB to random coil at 1% NaCl, whereas to β-sheet structure at 2% NaCl. Overall, HIU can be utilized to improve the gelation properties of WB meat with the potential to produce low- and common-salt gel-type meat products.
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Affiliation(s)
- Tong Xing
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, China
| | - Ying Xu
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xue Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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11
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Pang B, Bowker B, Zhang J, Yang Y, Zhuang H. Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107391] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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12
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Caldas-Cueva JP, Maynard CJ, Mauromoustakos A, Owens CM. Effect of Woody Breast Condition on Instrumental Texture Characteristics of Poultry Deli Loaves. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.11223] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The use of broiler breast fillets affected by the woody breast (WB) condition in processed poultry products couldbe a feasible solution to this meat quality problem. This study assessed the impact of utilizing broiler breast fillets at differ-ent degrees of WB severity and percentages on instrumental texture characteristics of deli loaves. Breast fillets (n = 270) were collected from broiler carcasses and sorted based on palpation assessment in 3 WB categories (normal [NOR], mild [MIL], and severe [SEV]). Nine treatments of deli loaves were prepared from cubed portions in each of 3 replications: 100% NOR (T1), 67% NOR + 33% MIL (T2), 67% NOR + 33% SEV (T3), 33% NOR + 67% MIL (T4), 33% NOR + 67% SEV (T5), 100% MIL (T6), 67% MIL + 33% SEV (T7), 33% MIL + 67% SEV (T8), and 100% SEV (T9). Cooked deli loaves were subjected to texture profile analysis, cook loss, instrumental color, and dimensional modifications. Hardness of deli loaves increased (P < 0.05), whereas cohesiveness values decreased (P < 0.05), as WB severity increased in the meat added into the product formulation when compared with NOR samples and excluding treatments T2 through T4. The use of SEV fillets at 100% (T9) or mixtures of MIL and SEV fillets (T7 and T8) yielded nonuniform deli loaves with different color parameters and higher levels of cook loss (>13%), coupled with reductions in diameter (>8%) and length (>5%), comparedto NOR samples (P < 0.05). These results suggest that the negative effects of WB on quality and yield characteristics are not minimized by the preparation of this formed product when using high proportions of WB meat. Thus, broiler breast fillets affected by the WB condition may be used at relatively low percentages combined with NOR fillets as an option in commercial chicken deli loaf formulations.
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13
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Gonzalez JM. Poultry and pork muscle defects and meat quality - consequences, causes, and management. J Anim Sci 2020; 98:5906044. [PMID: 32931568 DOI: 10.1093/jas/skaa263] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Accepted: 08/12/2020] [Indexed: 01/23/2023] Open
Affiliation(s)
- John M Gonzalez
- University of Georgia, Department of Animal and Dairy Sciences, Athens, GA
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Pang B, Bowker B, Gamble G, Zhang J, Yang Y, Yu X, Sun JX, Zhuang H. Muscle water properties in raw intact broiler breast fillets with the woody breast condition. Poult Sci 2020; 99:4626-4633. [PMID: 32868007 PMCID: PMC7598021 DOI: 10.1016/j.psj.2020.05.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 05/13/2020] [Accepted: 05/22/2020] [Indexed: 11/26/2022] Open
Abstract
The purpose of this study was to investigate the relationships between muscle water properties, water-holding capacity (WHC), and woody breast (WB) severity in intact raw broiler breast fillets. Broiler pectoralis major deboned at 3 h postmortem was collected from a commercial plant and categorized as normal (NORM), moderate WB, or severe WB (SEV). Meat drip loss was calculated based on weight loss during overnight storage at 4°C. Water properties of the intact fillets were determined with time domain nuclear magnetic resonance and the T2 relaxation times were determined using an inverse Laplace algorithm (CONTIN). Three T2 water components, hydration water (T2b), intra-myofibrillar water (T21), and extra-myofibrillar water (T22), were identified. With increasing WB severity, the time constant of each water component and the relative content of T22 (P22) increased while the relative areas of T2b and T21 (P2b and P21, respectively) decreased. Spearman correlation analysis showed that there were significant correlations between the WB condition score and either the time constant or normalized area for each T2 component. T22 normalized areas (A22) were most strongly correlated with the WB score (r = 0.75); however, the weakest correlation was found between the WB score and T21 areas (A21). Pearson correlation analysis revealed that the strongest correlation (r = 0.64) was found between A22 and drip loss; however, there was no correlation between A21 and drip loss. Within the NORM group, drip loss was significantly correlated to the time constants for both T2b and T21. Within the SEV group, only A22 was significantly correlated to drip loss. These data indicate that the WB condition has a significant impact on the distribution of water within the intact muscle tissue. The content of extra-myofibrillar water in broiler breast fillets may be a key factor responsible for the poor WHC measurements in WB meat.
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Affiliation(s)
- B Pang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - B Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens 30605, GA, USA
| | - G Gamble
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens 30605, GA, USA
| | - J Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Y Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - X Yu
- College of Life Science, Hubei Normal University, Huangshi 435000, China
| | - J-X Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens 30605, GA, USA.
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15
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Bailey RA, Souza E, Avendano S. Characterising the Influence of Genetics on Breast Muscle Myopathies in Broiler Chickens. Front Physiol 2020; 11:1041. [PMID: 32973559 PMCID: PMC7468472 DOI: 10.3389/fphys.2020.01041] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 07/29/2020] [Indexed: 01/10/2023] Open
Abstract
This report provides the first estimates of the genetic basis of all key breast muscle myopathies (BMM) in broiler chickens [Deep pectoral myopathy, wooden breast, white striping and spaghetti breast] and their relationship with body weight and breast yield. Data from a pure bred high yielding commercial broiler line were analysed to estimate the genetic parameters using a multivariate animal model with the appropriate fixed effects and permanent environmental effect of the dam. Heritabilities of the BMM ranged from 0.04 to 0.25 and the genetic correlation of the BMM with body weight and breast yield ranged from -0.06 to 0.41. Here we highlight that the genetic variance of BMM accounts for a low proportion of the phenotypic variance and the BMM have a low genetic relationship with performance traits. The large contribution of residual variance to the phenotypic variance for the BBM was >71.5% which indicates the importance of the non-genetic effects on BMM. The data presented also show that the moderate to low genetic influence for the development of BMM can be used, through balanced selection, to reduce the myopathy incidence in the long term. The impact of genetic selection against BMM was tested empirically by comparing the incidence of WB and % breast yield of a commercial broiler with a high generation (HG) broiler. The HG broiler used represents 2 years of genetic improvement compared to the commercial broiler; the HG broiler had an 18.4% relative decrease in WB and a 1.02% relative increase in breast yield compared to the commercial broiler. This paper describes the relationship between the genetic and non-genetic factors influencing BMM highlighting the importance of understanding the non-genetic effects on myopathy incidence. It also shows that the genetic component of BMM can be reduced whilst at the same time improving breast yield as part of balanced breeding goals.
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16
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Caldas-Cueva JP, Owens CM. A review on the woody breast condition, detection methods, and product utilization in the contemporary poultry industry. J Anim Sci 2020; 98:skaa207. [PMID: 32783056 PMCID: PMC7419734 DOI: 10.1093/jas/skaa207] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 07/28/2020] [Indexed: 01/24/2023] Open
Abstract
In recent years, the global poultry industry has been facing increasing and challenging myopathies such as the woody breast (WB) condition that has caused significant economic losses. Even though the etiological causes of WB myopathy are still unknown or partially understood, the intensive genetic selection for rapid-growth rates and high yields in broilers may be the main factor associated with the development of this abnormality. The severity of this anomaly and its incidence rates are associated with fast-growing and heavier broilers, especially with those from high breast yielding strains. Such WB myopathy is primarily characterized by a notorious hardness in broiler breast muscles, which exhibit morphometric and histopathological alterations coupled with physicochemical abnormalities that result in undesired sensory, nutritional, and technological properties. In this negative context, although scientists are trying to solve or reduce the prevalence of this meat quality problem, the poultry industry needs noncontact and rapid in-line methods for WB detection at the fillet and/or carcass level that could help to establish automated objective grading or sorting systems according to its severity. Another need is the development and selection of profitable alternatives for the utilization of WB meat once poultry carcasses or deboned fillets affected by this abnormality are objectively detected and sorted. Indeed, there is a need for studies to expand the industrial applications of WB meat in further processed products, optimizing the incorporation of this affected chicken meat based on sensorial, technological, and nutritional profile evaluations. Even though a better understanding of the contribution of genetic and nongenetic factors to the development of growth-related myopathies can be the main strategy to mitigate their negative effects, the poultry industry could benefit from meeting the aforementioned needs.
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Affiliation(s)
| | - Casey M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, AR
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17
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Jarvis T, Byron M, Von Staden M, Crist C, Zhang X, Rowe C, Smith B, Schilling W. Quality Differences in Wooden and Normal Broiler Breast Meat Marinated with Traditional and Clean Label Marinades. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9458] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Wooden breast (WB) is a Pectoralis major muscle myopathy in broilers that negatively impacts breast meat quality. The objective of this research was to evaluate quality differences between normal (NOR), moderately woody (MOD), and severely woody (SEV) broiler breast that were marinated with water (control); water, sodium phosphate, and salt (traditional); or water, potassium carbonate, and salt (clean label). Treatments were vacuum tumbled for 30 min and then frozen in a CO2 cabinet. A 3 × 3 factorial structure within a randomized complete block design with 3 replications was used to evaluate the effects of marinade (control, traditional, clean label) and WB severity (NOR, MOD, SEV) on tumble and cook loss, shear force, and texture profile analysis. For sensory analysis, a 2 × 3 factorial structure was used because the control was not evaluated. When averaged over WB severity, clean label marinade had less tumble loss (P < 0.05) than traditional. When averaged over marinade, NOR had less tumble loss (P < 0.05) than MOD and SEV. Marinated SEV were crunchier and less tender (P < 0.05) than MOD and NOR, and MOD was less tender (P < 0.05) than NOR. Similarly, the clean SEV was chewier (P < 0.05) than MOD and NOR, but traditional SEV was only chewier (P < 0.05) than NOR. Clean and traditional SEV were less acceptable (P < 0.05) than MOD and traditional NOR, but no difference (P > 0.05) existed in acceptability 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. Although the clean marinade samples were tender, the clean label formulation was not interchangeable with the traditional marinade when SEV was marinated. The use of salt and sodium phosphate or potassium carbonate improved the eating quality of MOD and SEV WB. However, differences remain between NOR and SEV in tenderness, gumminess, and crunchiness that negatively impact consumer acceptability.
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Affiliation(s)
| | | | | | | | | | | | | | - Wes Schilling
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
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18
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Pedersen IJ, Tahamtani FM, Forkman B, Young JF, Poulsen HD, Riber AB. Effects of environmental enrichment on health and bone characteristics of fast growing broiler chickens. Poult Sci 2020; 99:1946-1955. [PMID: 32241475 PMCID: PMC7587693 DOI: 10.1016/j.psj.2019.11.061] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 11/26/2019] [Accepted: 11/26/2019] [Indexed: 11/24/2022] Open
Abstract
Providing environmental enrichment for broilers is a potential strategy to increase welfare, activity, and health. The aim of this study was to evaluate the effect of environmental enrichment on health and leg bone characteristics of broilers. One control and 8 types of enrichment were included: 2 distances between food and water (7 and 3.5 m), roughage, vertical panels, straw bales, 2 platforms (30 and 5 cm), and a lowered stocking density (34 kg/m2). Birds were kept according to conventional Danish guidelines. The study included 58 pens with approximately 500 birds each. On day 35 of age, 25 birds per pen were killed and included in a postmortem analysis of wooden breast, body condition scores, pathological conditions (femoral head necrosis, arthritis, tenosynovitis, fractures, tibial dyschondroplasia, and twisted tibiotarsus), muscle width of the lower leg, and tibiotarsus properties (bone strength, weight, length, and proximal diameter, middle diameter, and distal diameter). It was predicted that environmental enrichment would have a positive effect on pathology with the exceptions that environmental enrichment that increased activity would pose a risk factor for wooden breast development, and straw bales would be a risk factor for bacterial infections (arthritis, tenosynovitis, and femoral head necrosis). Furthermore, it was hypothesized that enriched groups would have increased muscle width, bone strength, and dimensions of the tibiotarsus. Broilers with 7 m between food and water had a longer distal diameter of the tibiotarsus than those with straw bales (P = 0.04). The birds provided with vertical panels had wider leg muscle than the treatments with roughage (P = 0.045), 3.5 m distance (P = 0.049), and straw bales (P = 0.044). No effects were found for the remaining outcomes. These results suggest that provision of vertical panels and increased distance between resources can result in larger muscle and bone dimension, possibly having a positive effect on leg health. Furthermore, the provision of environmental enrichment does not appear to be a risk factor for wooden breast or bacterial infection.
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Affiliation(s)
- Ida J Pedersen
- Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg 1870, Denmark.
| | | | - Björn Forkman
- Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg 1870, Denmark
| | - Jette F Young
- Department of Food Science, Aarhus University, Tjele 8830, Denmark
| | - Hanne D Poulsen
- Department of Animal Science, Aarhus University, Tjele 8830, Denmark
| | - Anja B Riber
- Department of Animal Science, Aarhus University, Tjele 8830, Denmark
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19
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Petracci M, Soglia F, Madruga M, Carvalho L, Ida E, Estévez M. Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities. Compr Rev Food Sci Food Saf 2019; 18:565-583. [PMID: 33336940 DOI: 10.1111/1541-4337.12431] [Citation(s) in RCA: 201] [Impact Index Per Article: 40.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 01/14/2019] [Accepted: 01/14/2019] [Indexed: 01/10/2023]
Abstract
Ten years ago, the occurrence of macroscopic defects in breasts muscles from fast-growing broilers challenged producers and animal scientists to label and characterize myopathies wholly unknown. The distinctive white striations in breasts affected by white striping disorder, the presence of out-bulging and pale areas of hardened consistency in the so-called wooden breast, and the separation of the fiber bundles in breasts labelled as spaghetti meat, made these myopathies easily identified in chicken carcasses. Yet, the high incidence of these myopathies and the increasing concern by producers and retailers led to an unprecedented flood of questions on the causes and consequences of these abnormal chicken breasts. This review comprehensively collects the most relevant information from studies aimed to understand the pathological mechanisms of these myopathies, their physicochemical and histological characterization and their impact on meat quality and consumer's preferences. Today, it is known that the occurrence is linked to fast-growth rates of the birds and their large breast muscles. The muscle hypertrophy along with an unbalanced growth of supportive connective tissue leads to a compromised blood supply and hypoxia. The occurrence of oxidative stress and mitochondrial dysfunction leads to lipidosis, fibrosis, and overall myodegeneration. Along with the altered appearance, breast muscles affected by the myopathies display poor technological properties, impaired texture properties, and reduced nutritional value. As consumer's awareness on the occurrence of these abnormalities and the concerns on animal welfare arise, efforts are made to inhibit the onset of the myopathies or alleviate the severity of the symptoms. The lack of fully effective dietary strategies leads scientists to propose whether "slow" production systems may alternatively provide with poultry meat free of these myopathies.
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Affiliation(s)
- M Petracci
- Dept. of Agricultural and Food Sciences, Alma Mater Studiorum, Univ. of Bologna, Piazza Goidanich 60, 47521, Cesena, Italy
| | - F Soglia
- Dept. of Agricultural and Food Sciences, Alma Mater Studiorum, Univ. of Bologna, Piazza Goidanich 60, 47521, Cesena, Italy
| | - M Madruga
- Postgraduate program in Food Science and Technology. Dept. of Food Engineering, Federal Univ. of Paraiba, João Pessoa, Paraíba, Brazil
| | - L Carvalho
- Postgraduate program in Food Science and Technology. Dept. of Food Engineering, Federal Univ. of Paraiba, João Pessoa, Paraíba, Brazil
| | - Elza Ida
- Dept. of Food Technology, Londrina State Univ., Londrina, Brazil
| | - M Estévez
- Meat and Meat Products Research Inst., TECAL Research Group, Univ. of Extremadura, Avda. Universidad s/n, 10003, Cáceres, Spain
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20
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Baldi G, Soglia F, Laghi L, Tappi S, Rocculi P, Tavaniello S, Prioriello D, Mucci R, Maiorano G, Petracci M. Comparison of quality traits among breast meat affected by current muscle abnormalities. Food Res Int 2018; 115:369-376. [PMID: 30599954 DOI: 10.1016/j.foodres.2018.11.020] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Revised: 10/29/2018] [Accepted: 11/12/2018] [Indexed: 10/27/2022]
Abstract
Over the past several decades, as a result of the increasing growth rate and body size of modern hybrid birds, poultry industry has been facing up the occurrence of many breast meat abnormalities, such as White Striping (WS), Wooden Breast (WB) and Spaghetti Meat (SM), whose incidence has recently reached alarming levels. Thus, the present study aimed at simultaneously investigating the implications of WS, WB and SM abnormalities on meat colour, pH, proximate composition, fatty acid profile, collagen, thermal properties as well as texture and water mobility, assessed on both superficial and deep section of Pectoralis major muscle. Overall, the occurrence of breast abnormalities is associated with a higher ultimate pH and a significant increase in moisture and fat level, coupled with a decrease in protein and ash content with WB showing the most detrimental effect. However, fatty acid profile resulted to be mildly modified only by WS. Moreover, WB fillets showed significantly higher (P < .001) collagen content and stromal protein denaturation enthalpy associated with an altered water distribution and mobility within the muscle tissue. On the contrary, SM samples displayed a lower (P < .001) collagen cross-linking and a softer texture after the cooking. Overall, these findings reveal that the occurrence of WB abnormality exerts a more profound and prominent effect on meat quality traits rather than the presence not only of WS, but also of SM.
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Affiliation(s)
- Giulia Baldi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, 47521 Cesena, Italy
| | - Francesca Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, 47521 Cesena, Italy
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, 47521 Cesena, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, 47521 Cesena, Italy
| | - Siria Tavaniello
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Daniela Prioriello
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Rossella Mucci
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Giuseppe Maiorano
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, 47521 Cesena, Italy.
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21
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Maxwell AD, Bowker BC, Zhuang H, Chatterjee D, Adhikari K. Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions. Poult Sci 2018; 97:2971-2978. [PMID: 29762785 DOI: 10.3382/ps/pey145] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Accepted: 03/23/2018] [Indexed: 11/20/2022] Open
Abstract
The wooden breast (WB) myopathy influences muscle composition and texture characteristics in broiler breast meat. It is unknown if marination reduces the negative influence of WB on meat sensory quality or if WB effects are uniform throughout the Pectoralis major. The objective of this study was to determine the effects of marination on the sensory attributes and instrumental shear force measurements of the ventral (skin-side) and dorsal (bone-side) portions of normal and severe WB meat. Sixty butterfly fillets (30 normal and 30 severe WB) were selected from the deboning line of a commercial processing plant. Individual fillets were portioned into ventral and dorsal halves. Portions from one side of each butterfly were used as non-marinated controls, and portions from the other side were vacuum-tumble marinated (16 rpm, -0.6 atm, 4°C, 20 min) with 20% (wt/wt) marinade to meat ratio. Marinade was formulated to target a concentration of 0.75% (w/v) salt and 0.45% (w/v) sodium tripolyphosphate in the final product. Descriptive sensory analysis (9 trained panelists) was conducted to evaluate visual, texture, and flavor attributes (0-15 point scale) of breast portions along with Warner-Bratzler shear force. Significant interaction effects between WB and marination were not observed for the sensory attributes. Greater springiness, cohesiveness, hardness, fibrousness, and chewiness scores were observed in WB samples (P < 0.001). Marination decreased cohesiveness, hardness, and chewiness (P < 0.05) and increased juiciness (P = 0.002). The effects of WB on sensory texture attributes were more apparent in the ventral portions of the breast fillets. Flavor attributes (salty and brothy) increased (P < 0.001) with marination. In non-marinated samples, shear force was similar between normal and WB samples. In marinated samples, however, shear force was greater (P < 0.001) in WB samples. Data suggest that the WB effect on meat sensory quality is not uniform throughout the Pectoralis major and that WB-related differences in cooked meat sensory texture attributes are lessened but not eliminated by vacuum-tumbling marination.
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Affiliation(s)
- A D Maxwell
- Department of Food Science and Technology, University of Georgia, Athens, GA 30605
| | - B C Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605
| | - D Chatterjee
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605
| | - K Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223
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