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Wang C, Susta L, Barbut S. Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems. Gels 2023; 10:7. [PMID: 38275847 PMCID: PMC10815640 DOI: 10.3390/gels10010007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/05/2023] [Accepted: 12/19/2023] [Indexed: 01/27/2024] Open
Abstract
The effects of salt-sensitive alginate ("A") and a two-component salt-tolerant alginate system ("B") used at a 0.5% or 1.0% level were evaluated in normal breast (NB) chicken fillets and in spaghetti meat (SM) fillets. Minced raw and cooked SM samples showed higher cooking loss (p < 0.05) and lower penetration force compared to NB meat. Both alginate systems significantly raised the penetration force in raw samples and decreased cooking loss (p < 0.05). Adding 1% of "A" or 0.5% "B" to SM, without salt, resulted in a similar penetration force as the cooked NB meat, while 1% "B" with salt resulted in a higher penetration force. Excluding salt from SM samples while adding alginate "A" or "B" improved texture profiles, but not to the same level as using NB without additives. Overall, salt, together with alginate "B", improved the texture of SM to that of normal meat without myopathy.
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Affiliation(s)
- Chaoyue Wang
- Department of Food Science, Ontario Agricultural College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
| | - Leonardo Susta
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
| | - Shai Barbut
- Department of Food Science, Ontario Agricultural College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
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ZAGO ICC, MENDONÇA FJ, BELLUCO CZ, MENCK ALG, SOARES AL. Preparation of a cooked and salted chicken breast product using alcalase-hydrolyzed wooden breast fillets. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.97422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Wang C, Che S, Susta L, Barbut S. Textural and physical properties of breast fillets with myopathies (wooden breast, white striping, spaghetti meat) in Canadian fast-growing broiler chickens. Poult Sci 2022; 102:102309. [PMID: 36473378 PMCID: PMC9720337 DOI: 10.1016/j.psj.2022.102309] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 10/20/2022] [Accepted: 10/30/2022] [Indexed: 11/08/2022] Open
Abstract
The combined effects of different severities of Wooden Breast (WB), White Striping (WS), and Spaghetti Meat (SM) were examined in 300 chicken breast fillets from 10 flocks. Severity (0 = absent, 1 = mild, noticeable upon close inspection, 2 = severe), noticeably altered from normal breast fillet (NB). Results showed that any combination of myopathies and severity resulted in significantly elevated compression force, pH and peak counts measured by the shear force test. With the exception of mild WB + mild WS, all combinations resulted in significantly higher drip loss, cooking loss and lightness value. Overall, the quality of fillets was affected the least by WS, while negatively affected the most by SM. There were limited effects on fillet quality from mild WB but major deleterious effects from severe WB.
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Affiliation(s)
- Chaoyue Wang
- Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Sunoh Che
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Leonardo Susta
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Shai Barbut
- Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, Ontario, Canada N1G 2W1,Adaptation Physiology Department, Wageningen University, The Netherlands,Corresponding author:
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Sun X, You J, Maynard CJ, Caldas-Cueva JP, Giampietro-Ganeco A, Owens CM. Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3557-3566. [PMID: 35875234 PMCID: PMC9304453 DOI: 10.1007/s13197-022-05353-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/14/2021] [Accepted: 12/30/2021] [Indexed: 06/15/2023]
Abstract
The objective of this study was to determine meat quality distributions and assess hardness distributions in raw and cooked breast fillets with the woody breast (WB) condition, in addition to evaluating the relationship between water properties and WB severity. A total of 90 breast fillets were collected and categorized as normal (NORM), mild (MILD) and severe (SEV). Breast weight, drip loss, compression measurements, cook loss, shear and texture profile analysis (TPA) values were measured for each sample by fillet location (cranial to caudal) and sampling depth (cranial-superficial, cranial-internal, middle-superficial, and middle-internal) in the raw and cooked meat state. Low-field NMR relaxation measurements were also collected for both the raw and cooked fillets. Results indicate that severe WB expressed increased hardness, a higher water content (bound water and free water) and reduced meat quality attributes in raw and cooked meat. Breast fillet hardness and meat quality distributions were unevenly distributed between fillets, compression measurements were higher mainly in the cranial region, and progressively decreased toward the caudal region for both raw and cooked fillets. Shear force and energy values were higher in the cranial region than in the middle region, and TPA values were higher in superficial regions rather than internal portions. Additionally, low-field NMR could be used to predict WB through variation in water properties as thermal processing reduces water distributing abilities in affected fillets.
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Affiliation(s)
- Xiao Sun
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, 239000 Anhui China
| | - Jinjie You
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, 239000 Anhui China
- Key Laboratory for Poultry Genetics and Breeding of Jiangsu Province, Jiangsu Institute of Poultry Science, Yangzhou, 225125 China
| | - Clay J. Maynard
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701 USA
| | - Juan P. Caldas-Cueva
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701 USA
| | - Aline Giampietro-Ganeco
- Department of Food Engineering, University of São Paulo-USP, Pirassununga, SP 13635-900 Brazil
| | - Casey M. Owens
- Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701 USA
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Zhang J, Zhuang H, Bowker B, Stelzleni AM, Yang Y, Pang B, Gao Y, Thippareddi H. Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy. Poult Sci 2021; 100:101123. [PMID: 33957392 PMCID: PMC8113972 DOI: 10.1016/j.psj.2021.101123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 02/09/2021] [Accepted: 02/26/2021] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to evaluate a novel multi-blade Shear (MBS) method for measuring texture properties of both raw and cooked broiler fillets (pectoralis major) with the woody breast (WB) myopathy. A total of 180 broiler breast fillets (60 normal [NOR], 60 moderate WB [MOD], and 60 severe WB [SEV]) in two meat states (fresh never-frozen, n = 144; frozen/thawed, n = 36) were chosen based on their WB scores. In each trial, half of the fillets were used for measuring raw meat texture and the other half for cooked meat texture measurement. Blunt Meullenet-Owens Razor Sear (BMORS) was used for comparison. In fresh raw broiler fillets, both the MBS and BMORS methods detected differences between NOR, MOD, and SEV fillets (P < 0.001). In cooked broiler fillets, the methods were equivalent in their ability to separate SEV from NOR fillets. The MBS measurements showed greater Spearman correlation coefficients with the WB scores (rs ≥ 0.70 in raw and ≥ 0.33 in cooked) compared to the BMORS measurements (rs = 0.63 in raw and ≤ 0.27 in cooked) for both fresh and cooked breast fillets. In addition, the MBS measurements were either as precise as or more precise than BMORS measurements regardless of meat condition (fresh vs. cooked) and the shear parameter. These results suggest that the MBS method is more reliable in measuring tactile characteristics of broiler breast fillets with the WB myopathy compared with the BMORS method.
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Affiliation(s)
- Jian Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, China
| | - Hong Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, USA
| | - Brian Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, GA 30605, USA
| | - Alexander M Stelzleni
- Animal and Dairy Sciences Department, University of Georgia, 425 River Rd, Athens, GA, 30602, USA
| | - Yi Yang
- Beijing Research Center of Intelligent Equipment for Agriculture, Beijing 100097, China
| | - Bin Pang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yue Gao
- Suzhou Polytechnic Institute of Agriculture, Suzhou, 215008, China
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Rigdon M, Stelzleni AM, McKee RW, Pringle TD, Bowker B, Zhuang H, Thippareddi H. Texture and quality of chicken sausage formulated with woody breast meat. Poult Sci 2020; 100:100915. [PMID: 33518346 PMCID: PMC7936209 DOI: 10.1016/j.psj.2020.12.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 11/18/2020] [Accepted: 12/07/2020] [Indexed: 11/30/2022] Open
Abstract
Woody breast (WB) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized by excessive fibrosis within the pectoralis major, which is thought to cause the palpably hardened texture observed in the afflicted breast meat. These phenotypically tough breast fillets are not marketed for traditional intact muscle products owing to poor quality and eating experience. Potential avenues for these afflicted breast fillets include their use in formulation of fresh and cooked sausages. Two degrees of WB fillets (moderate and severe) were used as a replacement for normal (unafflicted) breast fillet meat at levels of 25, 50, and 100%, in a sausage formulation with 1.5% salt and 15% chicken fat. All 6 treatments were compared with a control formulation (100% normal breast meat) and analyzed for texture profile, cook loss, color, and proximate composition. Moisture and fat content for all formulations were similar (P = 0.95 and P = 0.33, respectively), but with increase in the inclusion rate of WB meat, lower protein content (P < 0.01) was observed. Raw sausage color indicated a lighter (P < 0.05) color for the control sausage (100% normal) than with both 100% moderate and 100% severe formulations. Similarly, sausages containing 100% severe WB meat were the darkest (L∗; P < 0.05), but they were similar to sausages containing 100% moderate (P > 0.05) WB meat. Texture profile analysis indicated a decrease in hardness, cohesiveness, and springiness with use of 100% severe WB meat, while inclusion of lower proportions of severe WB meat resulted in similar textural characteristics. These results indicate the possibility of using WB fillet meat in a sausage formulation with minimal impact on sausage texture profiles.
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Affiliation(s)
- Macc Rigdon
- Department of Animal and Dairy Science, University of Georgia, Athens 30602, USA
| | | | - Robert W McKee
- Department of Animal and Dairy Science, University of Georgia, Athens 30602, USA
| | - T Dean Pringle
- Department of Animal and Dairy Science, University of Georgia, Athens 30602, USA
| | - Brian Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, Ga 30605, USA
| | - Hong Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, Ga 30605, USA
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Thanatsang KV, Malila Y, Arayamethakorn S, Srimarut Y, Tatiyaborworntham N, Uengwetwanit T, Panya A, Rungrassamee W, Visessanguan W. Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality. Animals (Basel) 2020; 10:E2272. [PMID: 33276466 PMCID: PMC7759853 DOI: 10.3390/ani10122272] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/08/2020] [Accepted: 11/21/2020] [Indexed: 02/07/2023] Open
Abstract
Wooden breast (WB) abnormality adversely impacts the quality of chicken meat and has been linked with oxidative stress. In this study, breast samples were taken from carcasses of 7-week-old Ross 308 broilers 20-min and 24-h postmortem. Five WB and seven non-WB control samples were assigned based on palpatory hardness (non-WB = no unusual characteristics and WB = focal or diffused hardness). WB exhibited lower contents of protein and the amino acids, i.e., isoleucine, leucine and valine, lighter surface color, lower shear force, greater drip loss and altered mineral profiles (p ≤ 0.05). Despite no difference in lipid oxidation, a greater degree of protein oxidation was found in the WB meat (p ≤ 0.05). Absolute transcript abundances of superoxide dismutase, hypoxia inducible factor 1 alpha and pyruvate dehydrogenase kinase 1 were greater in WB (p ≤ 0.05), whereas lactate dehydrogenase A expression was lower in WB (p ≤ 0.05). The findings support an association between oxidative stress and the altered nutritional and technological properties of chicken meat in WB.
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Affiliation(s)
| | - Yuwares Malila
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani 12120, Thailand; (K.V.T.); (S.A.); (Y.S.); (N.T.); (T.U.); (A.P.); (W.R.); (W.V.)
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Gonzalez JM. Poultry and pork muscle defects and meat quality - consequences, causes, and management. J Anim Sci 2020; 98:5906044. [PMID: 32931568 DOI: 10.1093/jas/skaa263] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Accepted: 08/12/2020] [Indexed: 01/23/2023] Open
Affiliation(s)
- John M Gonzalez
- University of Georgia, Department of Animal and Dairy Sciences, Athens, GA
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Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times. Poult Sci 2020; 99:4096-4099. [PMID: 32731997 PMCID: PMC7597905 DOI: 10.1016/j.psj.2020.04.028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 04/23/2020] [Accepted: 04/26/2020] [Indexed: 11/23/2022] Open
Abstract
The study aimed to understand whether deboning time contributes to the altered texture attributes of wooden breast (WB) fillets. To this purpose, 30 unaffected (NORM) and 30 severely affected (WB) carcasses were selected at 15 min postmortem (PM) and allotted into treatments with different deboning times: A (5 NORM + 5 WB; right fillets deboned at 15 min PM), B (5 NORM + 5 WB; right fillets deboned at 3 h PM), and C (5 NORM + 5 WB; right fillets deboned at 6 h PM). Left fillets from each carcass were deboned at 24 h PM. Multiple instrumental texture analyses were performed on the cranial-middle portion of the Pectoralis major muscles. Irrespective of deboning time, all fillets were subjected to a single 30% compression in the raw state at 24 h PM. All fillets were cooked at 24 h PM and subjected to shear force assessments at 48 h PM using blunt Meullenet-Owens razor shear, Meullenet-Owens razor shear, and Warner-Bratzler shear force. Using an ANOVA mixed model, deboning time was evaluated as a fixed effect within muscle condition (sampling session and carcass ID as random effects). Compression force assessment of raw meat at 24 h PM showed that WB fillets exhibited the greatest hardness when they were deboned at 6 h PM (15 min = 35.4 N; 3 h = 30.9 N; 6 h = 48.0 N; 24 h = 30.6 N; P < 0.05). Differently, deboning time had no effect (P > 0.05) on raw compression force values in NORM fillets. In cooked NORM fillets, shear force values were the greatest in fillets deboned at 15 min, and shear force gradually declined with deboning time through 24 h PM. On the contrary, no changes (P > 0.05) in shear values due to different deboning times were observed in cooked WB meat regardless of shear method. These results suggest that early PM changes in breast muscles and their influence on meat texture are different between normal and WB fillets.
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Baldi G, Yen CN, Daughtry MR, Bodmer J, Bowker BC, Zhuang H, Petracci M, Gerrard DE. Exploring the Factors Contributing to the High Ultimate pH of Broiler Pectoralis Major Muscles Affected by Wooden Breast Condition. Front Physiol 2020; 11:343. [PMID: 32457639 PMCID: PMC7227419 DOI: 10.3389/fphys.2020.00343] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 03/26/2020] [Indexed: 12/18/2022] Open
Abstract
The elevated ultimate pH (pH u ) found in wooden breast (WB) meat suggests an altered muscular energetic status in WB but also could be related to a prematurely terminated post-mortem pH decline. The aims of this study were to explore the factors contributing to the elevated pH u and establish whether the occurrence of WB defect alters muscle post-mortem carbohydrate metabolism and determine if the contractile apparatus reflects such changes. A total of 24 carcasses from Ross 308 male chickens were obtained from a commercial producer and harvested using commercial processing procedures. Carcasses were categorized into unaffected (NORM) and WB groups (n = 12 each), and samples were collected from cranial bone-in pectoralis major (PM) muscles at 15 min and 24 h post-mortem for the determination of pH, glycolytic metabolites, adenonucleotides, buffering capacity, phosphofructokinase (PFK) activity, and in vitro pH decline. Twenty-four additional deboned PM samples (12 NORM and 12 WB) were collected from the same processing plant to assess muscle histology and sarcomere length at four different locations throughout the PM muscle. Data show that the reduced glycolytic potential of WB muscles only partially explains the higher (P < 0.001) pH u of WB meat, as residual glycogen along with unaltered PFK activity suggests that neither glycogen nor a deficiency of PFK is responsible for arresting glycolysis prematurely. The dramatic reduction in ATP concentrations in the early post-mortem period suggests a defective ATP-generating pathway that might be responsible for the reduced pH decline in WB samples. Further, the addition of excess of ATPase extended post-mortem glycolysis of WB meat in an in vitro glycolytic system. WB-affected samples have longer (P < 0.001) sarcomeres compared to NORM, indicating the existence of compromised energy-generating pathways in myopathic muscles that may have had consequences on the muscle contraction and tension development, as in vivo, also during the post-mortem period. Considering the overall reduced glycolytic potential and the myodegenerative processes associated with WB condition, we speculate that the higher pH u of WB meat might be the outcome of a drastically impaired energy-generating pathway combined with a deficiency and/or a dysfunction of muscle ATPases, having consequences also on muscle fiber contraction degree.
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Affiliation(s)
- Giulia Baldi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Con-Ning Yen
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
| | - Morgan R. Daughtry
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
| | - Jocelyn Bodmer
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
| | - Brian C. Bowker
- US National Poultry Research Center, Quality & Safety Assessment Research Unit, Athens, GA, United States
| | - Hong Zhuang
- US National Poultry Research Center, Quality & Safety Assessment Research Unit, Athens, GA, United States
| | | | - David E. Gerrard
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
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