Wooden breast myopathy on broiler breast fillets affects quality and consumer preference

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dc.contributor.authorAlmeida Assuncao, Andrey Savio de [UNESP]
dc.contributor.authorGarcia, Rodrigo Garofallo
dc.contributor.authorKomiyama, Claudia Marie
dc.contributor.authorSena Gandra, Erika Rosendo de
dc.contributor.authorSouza, Jacqueline Rosa de
dc.contributor.authorSantos, Wellington dos
dc.contributor.authorCaldara, Fabiana Ribeiro
dc.contributor.authorMartins, Renata Aparecida [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionFed Univ Grande Dourados
dc.contributor.institutionFed Univ South & Southeast Para
dc.date.accessioned2021-06-25T11:21:27Z
dc.date.available2021-06-25T11:21:27Z
dc.date.issued2020-09-18
dc.description.abstractIntroduction 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.en
dc.description.affiliationSao Paulo State Univ, Coll Vet Med & Anim Sci, St Prof Doctor Walter Mauricio Correa W-N, Botucatu, SP, Brazil
dc.description.affiliationFed Univ Grande Dourados, Coll Agr Sci, Km 12, Dourados, MS, Brazil
dc.description.affiliationFed Univ South & Southeast Para, Inst Studies Humid Trop, St Alberto Santos Dumont W-N, Xinguara, Para, Brazil
dc.description.affiliationUnespSao Paulo State Univ, Coll Vet Med & Anim Sci, St Prof Doctor Walter Mauricio Correa W-N, Botucatu, SP, Brazil
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipIdCAPES: 001
dc.format.extent3555-3565
dc.identifierhttp://dx.doi.org/10.1007/s11250-020-02392-6
dc.identifier.citationTropical Animal Health And Production. Dordrecht: Springer, v. 52, n. 6, p. 3555-3565, 2020.
dc.identifier.doi10.1007/s11250-020-02392-6
dc.identifier.issn0049-4747
dc.identifier.urihttp://hdl.handle.net/11449/208817
dc.identifier.wosWOS:000570840000001
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofTropical Animal Health And Production
dc.sourceWeb of Science
dc.subjectAbnormalities
dc.subjectCollagen
dc.subjectMeat quality
dc.subjectSensory
dc.subjectTexture
dc.titleWooden breast myopathy on broiler breast fillets affects quality and consumer preferenceen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderSpringer
unesp.author.orcid0000-0001-9175-9917[1]

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