Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly

Detalhes bibliográficos
Autor(a) principal: Giampietro-Ganeco, Aline
Data de Publicação: 2022
Outros Autores: Fidelis, Heloisa de Almeida [UNESP], Cavalcanti, Erika Nayara [UNESP], Mello, Juliana Lolli Malagoli [UNESP], Borba, Hirasilva [UNESP], de Souza, Rodrigo Alves, Carvalho, Larissa Tátero, de Souza, Pedro Alves [UNESP], Trindade, Marco Antonio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.psj.2022.101709
http://hdl.handle.net/11449/234083
Resumo: The increase in the consumption of poultry meat intensified production, which allowed the emergence of myopathies associated with broiler and turkey meat. The aim to examine possible quality alterations in the 240 Pectoralis major muscle (breast fillets) from carcasses of turkey breeder hens. Regarding DPM, 120 samples of breast fillets from turkey of the Nicholas strain with Pectoralis minor muscle together were selected according to the occurrence of the myopathy in the Pectoralis minor muscle (tender), as follows: DPM score 2 (n = 40), DPM score 3 (n = 40), and a control group unaffected by DPM, score 0 (n = 40). Then, different 120 samples, from the same flock of birds, were selected according to White Striping (WS) anomaly in the Pectoralis major muscle (breast fillets), considering the degree of severity of the striations apparent in the muscle, as follows: moderate (n = 40), severe (n = 40) and a control group (normal) without the presence of WS anomaly (n = 40), with set up as a completely randomized design with 3 treatments for DPM and WS. We evaluated in meat of turkey breeder hens color, water-holding capacity (WHC), cooking loss (CL), shear force (SF), sarcomere length (SL) and total, soluble and insoluble collagen contents. The color parameters lightness (L*), redness (a*), and yellowness (b*) of turkey breeder hens breast fillets were altered by the occurrence of DPM and WS and as except CL, there were a difference for WHC and SF (P < 0.05). Significant differences were observed for sarcomere length (P < 0.05) between fillets without myopathies and with DPM Score 2 and 3 too. Higher values of total collagen (%) were observed for the most severe category of involvement for both myopathies. The DPM and WS affect the color and in a partial reduction texture of the breast fillets meat of turkey breeder hens and this may have a negative economic impact on the meat industry, because these are the main points evaluated by the consumer, in the most value commercial cut.
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spelling Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomalycollagencooking losssarcomere lengthshear forcewater-holding capacityThe increase in the consumption of poultry meat intensified production, which allowed the emergence of myopathies associated with broiler and turkey meat. The aim to examine possible quality alterations in the 240 Pectoralis major muscle (breast fillets) from carcasses of turkey breeder hens. Regarding DPM, 120 samples of breast fillets from turkey of the Nicholas strain with Pectoralis minor muscle together were selected according to the occurrence of the myopathy in the Pectoralis minor muscle (tender), as follows: DPM score 2 (n = 40), DPM score 3 (n = 40), and a control group unaffected by DPM, score 0 (n = 40). Then, different 120 samples, from the same flock of birds, were selected according to White Striping (WS) anomaly in the Pectoralis major muscle (breast fillets), considering the degree of severity of the striations apparent in the muscle, as follows: moderate (n = 40), severe (n = 40) and a control group (normal) without the presence of WS anomaly (n = 40), with set up as a completely randomized design with 3 treatments for DPM and WS. We evaluated in meat of turkey breeder hens color, water-holding capacity (WHC), cooking loss (CL), shear force (SF), sarcomere length (SL) and total, soluble and insoluble collagen contents. The color parameters lightness (L*), redness (a*), and yellowness (b*) of turkey breeder hens breast fillets were altered by the occurrence of DPM and WS and as except CL, there were a difference for WHC and SF (P < 0.05). Significant differences were observed for sarcomere length (P < 0.05) between fillets without myopathies and with DPM Score 2 and 3 too. Higher values of total collagen (%) were observed for the most severe category of involvement for both myopathies. The DPM and WS affect the color and in a partial reduction texture of the breast fillets meat of turkey breeder hens and this may have a negative economic impact on the meat industry, because these are the main points evaluated by the consumer, in the most value commercial cut.Department of Food Engineering Faculty of Animal Science and Food Engineering University of São Paulo - USPDepartment of Technology University of Agricultural and Veterinary Sciences - UNESP Universidade Estadual PaulistaDepartment of Technology University of Agricultural and Veterinary Sciences - UNESP Universidade Estadual PaulistaUniversidade de São Paulo (USP)Universidade Estadual Paulista (UNESP)Giampietro-Ganeco, AlineFidelis, Heloisa de Almeida [UNESP]Cavalcanti, Erika Nayara [UNESP]Mello, Juliana Lolli Malagoli [UNESP]Borba, Hirasilva [UNESP]de Souza, Rodrigo AlvesCarvalho, Larissa Táterode Souza, Pedro Alves [UNESP]Trindade, Marco Antonio2022-05-01T13:11:38Z2022-05-01T13:11:38Z2022-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.psj.2022.101709Poultry Science, v. 101, n. 4, 2022.1525-31710032-5791http://hdl.handle.net/11449/23408310.1016/j.psj.2022.1017092-s2.0-85123893019Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengPoultry Scienceinfo:eu-repo/semantics/openAccess2024-06-07T15:31:10Zoai:repositorio.unesp.br:11449/234083Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:50:26.137942Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
title Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
spellingShingle Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
Giampietro-Ganeco, Aline
collagen
cooking loss
sarcomere length
shear force
water-holding capacity
title_short Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
title_full Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
title_fullStr Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
title_full_unstemmed Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
title_sort Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
author Giampietro-Ganeco, Aline
author_facet Giampietro-Ganeco, Aline
Fidelis, Heloisa de Almeida [UNESP]
Cavalcanti, Erika Nayara [UNESP]
Mello, Juliana Lolli Malagoli [UNESP]
Borba, Hirasilva [UNESP]
de Souza, Rodrigo Alves
Carvalho, Larissa Tátero
de Souza, Pedro Alves [UNESP]
Trindade, Marco Antonio
author_role author
author2 Fidelis, Heloisa de Almeida [UNESP]
Cavalcanti, Erika Nayara [UNESP]
Mello, Juliana Lolli Malagoli [UNESP]
Borba, Hirasilva [UNESP]
de Souza, Rodrigo Alves
Carvalho, Larissa Tátero
de Souza, Pedro Alves [UNESP]
Trindade, Marco Antonio
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade de São Paulo (USP)
Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Giampietro-Ganeco, Aline
Fidelis, Heloisa de Almeida [UNESP]
Cavalcanti, Erika Nayara [UNESP]
Mello, Juliana Lolli Malagoli [UNESP]
Borba, Hirasilva [UNESP]
de Souza, Rodrigo Alves
Carvalho, Larissa Tátero
de Souza, Pedro Alves [UNESP]
Trindade, Marco Antonio
dc.subject.por.fl_str_mv collagen
cooking loss
sarcomere length
shear force
water-holding capacity
topic collagen
cooking loss
sarcomere length
shear force
water-holding capacity
description The increase in the consumption of poultry meat intensified production, which allowed the emergence of myopathies associated with broiler and turkey meat. The aim to examine possible quality alterations in the 240 Pectoralis major muscle (breast fillets) from carcasses of turkey breeder hens. Regarding DPM, 120 samples of breast fillets from turkey of the Nicholas strain with Pectoralis minor muscle together were selected according to the occurrence of the myopathy in the Pectoralis minor muscle (tender), as follows: DPM score 2 (n = 40), DPM score 3 (n = 40), and a control group unaffected by DPM, score 0 (n = 40). Then, different 120 samples, from the same flock of birds, were selected according to White Striping (WS) anomaly in the Pectoralis major muscle (breast fillets), considering the degree of severity of the striations apparent in the muscle, as follows: moderate (n = 40), severe (n = 40) and a control group (normal) without the presence of WS anomaly (n = 40), with set up as a completely randomized design with 3 treatments for DPM and WS. We evaluated in meat of turkey breeder hens color, water-holding capacity (WHC), cooking loss (CL), shear force (SF), sarcomere length (SL) and total, soluble and insoluble collagen contents. The color parameters lightness (L*), redness (a*), and yellowness (b*) of turkey breeder hens breast fillets were altered by the occurrence of DPM and WS and as except CL, there were a difference for WHC and SF (P < 0.05). Significant differences were observed for sarcomere length (P < 0.05) between fillets without myopathies and with DPM Score 2 and 3 too. Higher values of total collagen (%) were observed for the most severe category of involvement for both myopathies. The DPM and WS affect the color and in a partial reduction texture of the breast fillets meat of turkey breeder hens and this may have a negative economic impact on the meat industry, because these are the main points evaluated by the consumer, in the most value commercial cut.
publishDate 2022
dc.date.none.fl_str_mv 2022-05-01T13:11:38Z
2022-05-01T13:11:38Z
2022-04-01
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/10.1016/j.psj.2022.101709
Poultry Science, v. 101, n. 4, 2022.
1525-3171
0032-5791
http://hdl.handle.net/11449/234083
10.1016/j.psj.2022.101709
2-s2.0-85123893019
url http://dx.doi.org/10.1016/j.psj.2022.101709
http://hdl.handle.net/11449/234083
identifier_str_mv Poultry Science, v. 101, n. 4, 2022.
1525-3171
0032-5791
10.1016/j.psj.2022.101709
2-s2.0-85123893019
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Poultry Science
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
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
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