Evaluation of physicochemical and functional properties of broiler breast with White Striping
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47999 |
Resumo: | Intense genetic selection due to the economic need for faster weight gain in poultry and shorter slaughter times has altered animal physiological behavior and caused muscle tissue damage. WS in broiler chickens is characterized by the appearance of white striations on breast and thigh meat parallel to the direction of muscle fibers and can be categorized as normal (NORM), moderate (MOD) or severe (SEV). This study aimed to determine the incidence of WS and characterize breast meat according to pH, color, size, chemical composition, total (TC) and soluble collagen (SC), water holding capacity (WHC), cooking loss (CL), shear force (SF), emulsifying capacity (EC) and fatty acid profile. The WS incidence (n = 660) was 51.67 and 31.36% for MOD and SEV samples, respectively. The highest L* values were observed in meat classified as MOD and SEV. Cranial thickness values were higher in SEV meat, with 29% of these samples also exhibiting more TC, 26% greater CL, and 27% higher lipid levels and SF when compared to the NORM group. No significant differences were observed for the remaining determinations. |
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Semina. Ciências Agrárias (Online) |
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Evaluation of physicochemical and functional properties of broiler breast with White StripingAvaliação das propriedades físico-químicas e funcionais de peitos de frango com White StripingColorCollagenMyopathypH]White striping.CorColágenoMiopatiapHEstrias brancas.Intense genetic selection due to the economic need for faster weight gain in poultry and shorter slaughter times has altered animal physiological behavior and caused muscle tissue damage. WS in broiler chickens is characterized by the appearance of white striations on breast and thigh meat parallel to the direction of muscle fibers and can be categorized as normal (NORM), moderate (MOD) or severe (SEV). This study aimed to determine the incidence of WS and characterize breast meat according to pH, color, size, chemical composition, total (TC) and soluble collagen (SC), water holding capacity (WHC), cooking loss (CL), shear force (SF), emulsifying capacity (EC) and fatty acid profile. The WS incidence (n = 660) was 51.67 and 31.36% for MOD and SEV samples, respectively. The highest L* values were observed in meat classified as MOD and SEV. Cranial thickness values were higher in SEV meat, with 29% of these samples also exhibiting more TC, 26% greater CL, and 27% higher lipid levels and SF when compared to the NORM group. No significant differences were observed for the remaining determinations.A intensa seleção genética devido à necessidade econômica de maior ganho de peso em menor tempo de abate tem alterado o comportamento fisiológico dos animais e ocasionando danos ao tecido muscular. O White Striping (WS) em frangos é caracterizado pelo aparecimento de estrias brancas na carne do peito e da coxa paralelas a direção das fibras musculares e pode ser categorizada como normal (NORM), moderada (MOD) ou severa (SEV). As estrias do WS são facilmente identificadas na superfície da carne de frango e podem afetar diretamente a aceitação e intenção de compra dos consumidores. Este estudo teve como objetivo determinar a incidência do WS e caracterizar a carne do peito de frango quanto ao pH, cor, tamanho, composição química, colágeno total (CT) e colágeno solúvel (CS), capacidade de retenção de água (CRA), perda por cocção (PC), força de cisalhamento (FC), capacidade emulsificante (CE) e perfil de ácidos graxos. A incidência do WS (n= 660) foi de 51.67% e 31.36% para MOD e SEV, respectivamente. Os maiores valores de L* foram observados nas carnes classificadas como MOD e SEV. Os valores de espessura cranial foram maiores nas carnes SEV, com 29% mais CT, 26% mais PC, 27% mais lipídeos e FC quando comparado ao grupo NORM. Não foram observadas diferenças significativas para as demais determinações.UEL2023-08-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4799910.5433/1679-0359.2023v44n3p1167Semina: Ciências Agrárias; Vol. 44 No. 3 (2023); 1167-1178Semina: Ciências Agrárias; v. 44 n. 3 (2023); 1167-11781679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47999/49304Copyright (c) 2023 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessKato, Talita Bracarense, Ana Paula Frederico Rodrigues LoureiroPavanello, Ana Clara LonghiSoares, Adriana Lourenço2023-10-03T17:08:08Zoai:ojs.pkp.sfu.ca:article/47999Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-10-03T17:08:08Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Evaluation of physicochemical and functional properties of broiler breast with White Striping Avaliação das propriedades físico-químicas e funcionais de peitos de frango com White Striping |
title |
Evaluation of physicochemical and functional properties of broiler breast with White Striping |
spellingShingle |
Evaluation of physicochemical and functional properties of broiler breast with White Striping Kato, Talita Color Collagen Myopathy pH] White striping. Cor Colágeno Miopatia pH Estrias brancas. |
title_short |
Evaluation of physicochemical and functional properties of broiler breast with White Striping |
title_full |
Evaluation of physicochemical and functional properties of broiler breast with White Striping |
title_fullStr |
Evaluation of physicochemical and functional properties of broiler breast with White Striping |
title_full_unstemmed |
Evaluation of physicochemical and functional properties of broiler breast with White Striping |
title_sort |
Evaluation of physicochemical and functional properties of broiler breast with White Striping |
author |
Kato, Talita |
author_facet |
Kato, Talita Bracarense, Ana Paula Frederico Rodrigues Loureiro Pavanello, Ana Clara Longhi Soares, Adriana Lourenço |
author_role |
author |
author2 |
Bracarense, Ana Paula Frederico Rodrigues Loureiro Pavanello, Ana Clara Longhi Soares, Adriana Lourenço |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Kato, Talita Bracarense, Ana Paula Frederico Rodrigues Loureiro Pavanello, Ana Clara Longhi Soares, Adriana Lourenço |
dc.subject.por.fl_str_mv |
Color Collagen Myopathy pH] White striping. Cor Colágeno Miopatia pH Estrias brancas. |
topic |
Color Collagen Myopathy pH] White striping. Cor Colágeno Miopatia pH Estrias brancas. |
description |
Intense genetic selection due to the economic need for faster weight gain in poultry and shorter slaughter times has altered animal physiological behavior and caused muscle tissue damage. WS in broiler chickens is characterized by the appearance of white striations on breast and thigh meat parallel to the direction of muscle fibers and can be categorized as normal (NORM), moderate (MOD) or severe (SEV). This study aimed to determine the incidence of WS and characterize breast meat according to pH, color, size, chemical composition, total (TC) and soluble collagen (SC), water holding capacity (WHC), cooking loss (CL), shear force (SF), emulsifying capacity (EC) and fatty acid profile. The WS incidence (n = 660) was 51.67 and 31.36% for MOD and SEV samples, respectively. The highest L* values were observed in meat classified as MOD and SEV. Cranial thickness values were higher in SEV meat, with 29% of these samples also exhibiting more TC, 26% greater CL, and 27% higher lipid levels and SF when compared to the NORM group. No significant differences were observed for the remaining determinations. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-08-25 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47999 10.5433/1679-0359.2023v44n3p1167 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47999 |
identifier_str_mv |
10.5433/1679-0359.2023v44n3p1167 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47999/49304 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 44 No. 3 (2023); 1167-1178 Semina: Ciências Agrárias; v. 44 n. 3 (2023); 1167-1178 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306087018528768 |