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

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.

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

Animals ◽

10.3390/ani11071960 ◽

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.

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Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy

Animals ◽

10.3390/ani10122330 ◽

2020 ◽

Vol 10 (12) ◽

pp. 2330

Author(s):

Rodrigo Fortunato de Oliveira ◽

Maísa Santos Fávero ◽

Juliana Lolli Malagoli de Mello ◽

Fábio Borba Ferrari ◽

Erika Nayara Freire Cavalcanti ◽

...

Keyword(s):

Weight Loss ◽

Lipid Oxidation ◽

Chicken Meat ◽

Chicken Breast ◽

Moderate Degree ◽

Industrial Use ◽

Severe Degree ◽

Wooden Breast ◽

Consumer Test

Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from 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 (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.

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

Research Society and Development ◽

10.33448/rsd-v10i2.12637 ◽

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.

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Influence of cutting room temperature on the microbiological quality of chicken breast meat

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/1678-4162-8153 ◽

2016 ◽

Vol 68 (3) ◽

pp. 814-820 ◽

Cited By ~ 1

Author(s):

A.P.R. Cintra ◽

M.C.G. Andrade ◽

M.M. Lazarini ◽

D.C.S. Assis ◽

G.R. Silva ◽

...

Keyword(s):

Environmental Contamination ◽

Room Temperature ◽

Microbiological Quality ◽

Chicken Breast ◽

Breast Meat ◽

Salmonella Spp ◽

Staphylococcal Enterotoxins ◽

Staphylococcus Spp ◽

Chicken Breast Meat

ABSTRACT The temperature control in the processing room is one of the major factors associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, coliforms at 35ºC and 45ºC and Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins and Salmonella spp. was performed to determine the microbiological quality of the meat. The results showed an increase in environmental contamination (P=0.01) with an increase in room temperature. However, no significant differences (P˃0.05) were observed in the meat cuts regarding the counts of coliforms at 35ºC and 45ºC, the count of Staphylococcus spp. and the presence of Salmonella spp. Moreover, no staphylococcal enterotoxins were detected in the samples analyzed. Thus, despite increasing the environmental contamination, the increase in the cutting room temperature did not affect the microbiological quality of the final product.

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Electrical Stunning, Hot Boning, and Quality of Chicken Breast Meat

Poultry Science ◽

10.1093/ps/80.4.501 ◽

2001 ◽

Vol 80 (4) ◽

pp. 501-507 ◽

Cited By ~ 19

Author(s):

C.C. Contreras ◽

N.J. Beraquet

Keyword(s):

Chicken Breast ◽

Breast Meat ◽

Chicken Breast Meat

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Carcass and breast meat quality of broilers feed with extruded corn

Biotechnology in Animal Husbandry ◽

10.2298/bah1104697d ◽

2011 ◽

Vol 27 (4) ◽

pp. 1697-1703 ◽

Cited By ~ 1

Author(s):

N. Dzinic ◽

Dj. Okanovic ◽

M. Jokanovic ◽

T. Tasic ◽

V. Tomovic ◽

...

Keyword(s):

Meat Quality ◽

Sensory Quality ◽

Carcass Weight ◽

Chicken Breast ◽

Control Group ◽

Breast Meat ◽

Experimental Group ◽

Chicken Breast Meat

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

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The effect of citrus and onion peel extracts, calcium lactate, and phosvitin on microbial quality of seasoned chicken breast meat

Korean Journal of Agricultural Science ◽

10.7744/cnujas.2013.40.2.131 ◽

2013 ◽

Vol 40 (2) ◽

pp. 131-137 ◽

Cited By ~ 4

Author(s):

Amali U. Alahakoon ◽

Young Sik Bae ◽

Hyun Joo Kim ◽

Samooel Jung ◽

Dinesh D. Jayasena ◽

...

Keyword(s):

Calcium Lactate ◽

Chicken Breast ◽

Microbial Quality ◽

Breast Meat ◽

Onion Peel ◽

Chicken Breast Meat

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Effect of Storage in Display Cases on the Sensory Quality of Chicken Breast Meat (M. Pectoralis)

Brazilian Journal of Poultry Science ◽

10.1590/1806-9061-2017-0628 ◽

2018 ◽

Vol 20 (1) ◽

pp. 91-98 ◽

Cited By ~ 2

Author(s):

M Chmiel ◽

M Słowiński

Keyword(s):

Sensory Quality ◽

Chicken Breast ◽

Breast Meat ◽

Chicken Breast Meat

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Effects of leavening agents in batter system on quality of deep-fried chicken breast meat

Food Research ◽

10.26656/fr.2017.4(2).273 ◽

2019 ◽

Vol 4 (2) ◽

pp. 327-334

Author(s):

Rozzamri Ashari ◽

Atiqah-Izyannie A.M. ◽

Mat Yusoff M. ◽

Ismail Fitry Mohamed Rashedi

Keyword(s):

Moisture Content ◽

Meat Products ◽

Fat Content ◽

Chicken Meat ◽

Chicken Breast ◽

Breast Meat ◽

High Moisture ◽

Overall Acceptability ◽

Chicken Breast Meat

The crispiness is an important parameter of battered chicken meat products and could be improved by adding leavening agents such as baking powder and dried yeast. This work was aimed to study the effect of different leavening agents added on the quality characteristics of battered chicken meat. Chicken breast meat strips were dipped into batters using different type of leavening agent; control (without a leavening agent); 4% baking powder (1), 4% dried yeast (2) and 2% baking powder + 2% dried yeast (3). The batter was kept in room temperature (RT) and cold temperature (CT) for one hour after coating. Moisture content, fat content, the viscosity of batter formulation, color, texture and sensory of fried battered chicken meat strips were evaluated. Moisture contents of RT3 and CT3 were significantly higher compared to other treatments while the fat content and viscosity of RT3 and CT3 were among the lowest. The RT2 and CT2 resulted in the lightest color. Compared to control samples, the addition of baking powder and yeast increased crispiness (fracturability and hardness) which was higher when used in combination than alone. Sensory evaluation of quality attributes showed crispiness and overall acceptability for RT3 and CT3 were among the highest. From the experiment, formulation 3 displayed the best effect of the leavening agents (a combination of baking powder and dried yeast) in batter system which produced lower fat, high moisture content, and crispier deep-fried chicken breast meat.

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