Wooden breast myopathy on broiler breast fillets affects quality and consumer preference
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s11250-020-02392-6 http://hdl.handle.net/11449/208817 |
Resumo: | Introduction The emergence of myopathies such as wooden breast in the poultry industry generally associated with the fast development of the breast muscle of broilers has provided changes in the morphological structure of muscle tissues, as well as problems of meat qualitative attributes. The aim of this study was to evaluate physical, chemical, qualitative, and sensorial attributes of broiler fillets associated with severity levels of wooden breast (WB) myopathy in a poultry slaughterhouse. Materials and methods Three hundred fillets in a poultry slaughterhouse were classified into three severity levels: normal (100 samples), moderate (100 samples), and severe (100 samples). Results: After identification, classification, and description of changes, fillets with a severe WB level presented higher levels of red (a*), yellow (b*), and final pH. The lowest shear force and the highest myofibrillar fragmentation index were observed in fillets with a severe level when compared with normal fillets. The collagen content increased according to severity level. Tasters better evidenced the characteristic taste of chicken meat when tasting fillets with a severe WB level when compared with normal and moderate fillets. The succulence and preference of the Brazilian testers increased according to the severity level of the myopathy. Conclusion In general, fillets with moderate and severe WB myopathy were affected not only in appearance but also in qualitative, physical, chemical, and sensory characteristics. |
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Wooden breast myopathy on broiler breast fillets affects quality and consumer preferenceAbnormalitiesCollagenMeat qualitySensoryTextureIntroduction The emergence of myopathies such as wooden breast in the poultry industry generally associated with the fast development of the breast muscle of broilers has provided changes in the morphological structure of muscle tissues, as well as problems of meat qualitative attributes. The aim of this study was to evaluate physical, chemical, qualitative, and sensorial attributes of broiler fillets associated with severity levels of wooden breast (WB) myopathy in a poultry slaughterhouse. Materials and methods Three hundred fillets in a poultry slaughterhouse were classified into three severity levels: normal (100 samples), moderate (100 samples), and severe (100 samples). Results: After identification, classification, and description of changes, fillets with a severe WB level presented higher levels of red (a*), yellow (b*), and final pH. The lowest shear force and the highest myofibrillar fragmentation index were observed in fillets with a severe level when compared with normal fillets. The collagen content increased according to severity level. Tasters better evidenced the characteristic taste of chicken meat when tasting fillets with a severe WB level when compared with normal and moderate fillets. The succulence and preference of the Brazilian testers increased according to the severity level of the myopathy. Conclusion In general, fillets with moderate and severe WB myopathy were affected not only in appearance but also in qualitative, physical, chemical, and sensory characteristics.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Sao Paulo State Univ, Coll Vet Med & Anim Sci, St Prof Doctor Walter Mauricio Correa W-N, Botucatu, SP, BrazilFed Univ Grande Dourados, Coll Agr Sci, Km 12, Dourados, MS, BrazilFed Univ South & Southeast Para, Inst Studies Humid Trop, St Alberto Santos Dumont W-N, Xinguara, Para, BrazilSao Paulo State Univ, Coll Vet Med & Anim Sci, St Prof Doctor Walter Mauricio Correa W-N, Botucatu, SP, BrazilCAPES: 001SpringerUniversidade Estadual Paulista (Unesp)Fed Univ Grande DouradosFed Univ South & Southeast ParaAlmeida Assuncao, Andrey Savio de [UNESP]Garcia, Rodrigo GarofalloKomiyama, Claudia MarieSena Gandra, Erika Rosendo deSouza, Jacqueline Rosa deSantos, Wellington dosCaldara, Fabiana RibeiroMartins, Renata Aparecida [UNESP]2021-06-25T11:21:27Z2021-06-25T11:21:27Z2020-09-18info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article3555-3565http://dx.doi.org/10.1007/s11250-020-02392-6Tropical Animal Health And Production. Dordrecht: Springer, v. 52, n. 6, p. 3555-3565, 2020.0049-4747http://hdl.handle.net/11449/20881710.1007/s11250-020-02392-6WOS:000570840000001Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengTropical Animal Health And Productioninfo:eu-repo/semantics/openAccess2021-10-23T19:02:31Zoai:repositorio.unesp.br:11449/208817Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T19:02:31Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Wooden breast myopathy on broiler breast fillets affects quality and consumer preference |
title |
Wooden breast myopathy on broiler breast fillets affects quality and consumer preference |
spellingShingle |
Wooden breast myopathy on broiler breast fillets affects quality and consumer preference Almeida Assuncao, Andrey Savio de [UNESP] Abnormalities Collagen Meat quality Sensory Texture |
title_short |
Wooden breast myopathy on broiler breast fillets affects quality and consumer preference |
title_full |
Wooden breast myopathy on broiler breast fillets affects quality and consumer preference |
title_fullStr |
Wooden breast myopathy on broiler breast fillets affects quality and consumer preference |
title_full_unstemmed |
Wooden breast myopathy on broiler breast fillets affects quality and consumer preference |
title_sort |
Wooden breast myopathy on broiler breast fillets affects quality and consumer preference |
author |
Almeida Assuncao, Andrey Savio de [UNESP] |
author_facet |
Almeida Assuncao, Andrey Savio de [UNESP] Garcia, Rodrigo Garofallo Komiyama, Claudia Marie Sena Gandra, Erika Rosendo de Souza, Jacqueline Rosa de Santos, Wellington dos Caldara, Fabiana Ribeiro Martins, Renata Aparecida [UNESP] |
author_role |
author |
author2 |
Garcia, Rodrigo Garofallo Komiyama, Claudia Marie Sena Gandra, Erika Rosendo de Souza, Jacqueline Rosa de Santos, Wellington dos Caldara, Fabiana Ribeiro Martins, Renata Aparecida [UNESP] |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Fed Univ Grande Dourados Fed Univ South & Southeast Para |
dc.contributor.author.fl_str_mv |
Almeida Assuncao, Andrey Savio de [UNESP] Garcia, Rodrigo Garofallo Komiyama, Claudia Marie Sena Gandra, Erika Rosendo de Souza, Jacqueline Rosa de Santos, Wellington dos Caldara, Fabiana Ribeiro Martins, Renata Aparecida [UNESP] |
dc.subject.por.fl_str_mv |
Abnormalities Collagen Meat quality Sensory Texture |
topic |
Abnormalities Collagen Meat quality Sensory Texture |
description |
Introduction The emergence of myopathies such as wooden breast in the poultry industry generally associated with the fast development of the breast muscle of broilers has provided changes in the morphological structure of muscle tissues, as well as problems of meat qualitative attributes. The aim of this study was to evaluate physical, chemical, qualitative, and sensorial attributes of broiler fillets associated with severity levels of wooden breast (WB) myopathy in a poultry slaughterhouse. Materials and methods Three hundred fillets in a poultry slaughterhouse were classified into three severity levels: normal (100 samples), moderate (100 samples), and severe (100 samples). Results: After identification, classification, and description of changes, fillets with a severe WB level presented higher levels of red (a*), yellow (b*), and final pH. The lowest shear force and the highest myofibrillar fragmentation index were observed in fillets with a severe level when compared with normal fillets. The collagen content increased according to severity level. Tasters better evidenced the characteristic taste of chicken meat when tasting fillets with a severe WB level when compared with normal and moderate fillets. The succulence and preference of the Brazilian testers increased according to the severity level of the myopathy. Conclusion In general, fillets with moderate and severe WB myopathy were affected not only in appearance but also in qualitative, physical, chemical, and sensory characteristics. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-18 2021-06-25T11:21:27Z 2021-06-25T11:21:27Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1007/s11250-020-02392-6 Tropical Animal Health And Production. Dordrecht: Springer, v. 52, n. 6, p. 3555-3565, 2020. 0049-4747 http://hdl.handle.net/11449/208817 10.1007/s11250-020-02392-6 WOS:000570840000001 |
url |
http://dx.doi.org/10.1007/s11250-020-02392-6 http://hdl.handle.net/11449/208817 |
identifier_str_mv |
Tropical Animal Health And Production. Dordrecht: Springer, v. 52, n. 6, p. 3555-3565, 2020. 0049-4747 10.1007/s11250-020-02392-6 WOS:000570840000001 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Tropical Animal Health And Production |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
3555-3565 |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1803047272817098752 |