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Villegas-Cayllahua EA, Dutra DR, de Oliveira RF, Pereira MR, Cavalcanti ÉNF, Ferrari FB, de Souza RA, de Almeida Fidelis H, Giampietro-Ganeco A, de Souza PA, de Mello JLM, Borba H. Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo. Poult Sci 2024; 103:103153. [PMID: 37931395 PMCID: PMC10654245 DOI: 10.1016/j.psj.2023.103153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 09/23/2023] [Accepted: 09/25/2023] [Indexed: 11/08/2023] Open
Abstract
The aim of this study was to examine the effects of frozen storage for 12 mo on the concentrations of lipids and cholesterol and fatty acid profile of wooden chicken breast meat. A total of 120 samples of chicken breasts were selected, according to the degree of "wooden breast" myopathy ["severe," "moderate," and "normal" (absence of myopathy)], from male chickens slaughtered at 42 d of age, from Cobb 500 strain. Part of the samples (n = 20/grade of severity) were evaluated on the day of collection and the remainder were packaged, frozen and stored at -18°C for up to 12 mo. At the beginning (collection day) and at the end of the proposed freezing period (12 mo), analyses of lipid, cholesterol, and fatty acid profile were carried out. Percentage of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids were evaluated. Meats affected by wooden breast myopathy had lower levels of PUFA that exert beneficial effects on health, such as DHA, EPA and ARA, and this profile is impaired by prolonged storage (12 mo), which results in important nutritional losses for the consumer.
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Affiliation(s)
| | - Daniel Rodrigues Dutra
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Rodrigo Fortunato de Oliveira
- Department of Animal Science at the Federal Institute of Goiano, Rio Verde Campus. Rodovia Sul Goiana, Km 01, Zona Rural, CEP 75901-970, Rio Verde, GO, Brazil
| | - Mateus Roberto Pereira
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | | | - Fábio Borba Ferrari
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Rodrigo Alves de Souza
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | | | - Aline Giampietro-Ganeco
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Pedro Alves de Souza
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | | | - Hirasilva Borba
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil.
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Francelino MC, Pereira MR, Cavalcanti ÉNF, Dias AVL, Villegas-Cayllahua EA, Dutra DR, Ferrari FB, Rodrigues RA, de Souza RA, Giampietro-Ganeco A, de Souza PA, de Oliveira RF, Borba H. Physical, chemical, and microbiological evaluation of sausages produced with chicken meat affected by deep pectoral myopathy. Poult Sci 2023; 102:103004. [PMID: 37677866 PMCID: PMC10493256 DOI: 10.1016/j.psj.2023.103004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 06/28/2023] [Accepted: 07/31/2023] [Indexed: 09/09/2023] Open
Abstract
The purpose of the present study was to characterize the chemical composition, lipid oxidation, and physical characteristics of fresh sausages produced with meat from the pectoralis major muscle affected by deep pectoral myopathy. For the characterization of myopathy, samples were collected from broiler chickens slaughtered between 42- and 46-days old in a slaughterhouse in the state of São Paulo. The experiment consisted of samples from pectoralis major muscle of birds affected or not by DPM (normal-absence of myopathy and DPM category 3-progressive degeneration of the pectoralis minor with a greenish appearance). After classification of the samples, a part of raw products with the pectoralis minor removed, was submitted to microbiological and physical analyses for the characterization of DPM. Afterward, only the pectoralis major muscle was used to manufacture fresh sausages and 2 groups were established. The evaluated parameters were: color, pH, water-holding capacity (WHC), cooking loss (CL), shear force (SF), water activity (Aw), and chemical composition. Meat pH was higher (P < 0.05) in meats with DPM, however, WHC values were lower (71.92%), which made CL value increase (25.31%). In addition, the coloring increased and the technological characteristics of raw breasts were less favorable with the presence of DPM. All fresh sausages' color (except a* higher control group), pH, and Aw values were higher in DPM group. No effect on SF values was observed between fresh sausages. In chemical composition, only protein content increased in fresh sausages with DPM. Microbiological analyses did not indicate bacterial contamination of raw samples and fresh sausages. Data obtained in the present study suggest fresh sausages produced with breasts affected by DPM are a viable alternative and may confer more favorable qualitative characteristics to sausages than the raw marketed meat.
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Affiliation(s)
| | - Mateus Roberto Pereira
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, SP, Brazil
| | | | - Ana Veronica Lino Dias
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, SP, Brazil
| | | | - Daniel Rodrigues Dutra
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, SP, Brazil
| | - Fábio Borba Ferrari
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, SP, Brazil
| | | | - Rodrigo Alves de Souza
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, SP, Brazil
| | | | - Pedro Alves de Souza
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, SP, Brazil
| | - Rodrigo Fortunato de Oliveira
- Agricultural Sciences and Technologies Center - CCTA, Darcy Ribeiro State University of Northern Fluminense - UENF, 28013-602 Parque Califórnia Campos dos Goytacazes, RJ, Brazil
| | - Hirasilva Borba
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, SP, Brazil.
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Villegas-Cayllahua EA, de Mello JLM, Dutra DR, de Oliveira RF, Cavalcanti ÉF, Pereira MR, Ferrari FB, de Souza RA, Carneiro NMGM, Fidelis HDA, Giampietro-Ganeco A, de Souza PA, Borba H. Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy. Poult Sci 2023; 102:102702. [PMID: 37356298 PMCID: PMC10404660 DOI: 10.1016/j.psj.2023.102702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/31/2023] [Accepted: 04/03/2023] [Indexed: 06/27/2023] Open
Abstract
The objective of the present study was to characterize possible variations in the quality of wooden chicken breast meat during freezing for 12 mo, in order to prove whether the shelf life recommended by the industry allows the storage of that type of meat without compromising its consumption. Three hundred samples of male Cobb 500 broilers slaughtered at 42 d of age were used. Part of the samples (n = 20 normal-control group; n = 20 moderate degree; n = 20 severe degree) were analyzed on the day of collection (beginning), previously kept under refrigeration (4°C). The other samples were stored (-18°C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), physical and chemical analyses were performed (per period: n = 20 normal-control group; n = 20 moderate degree; n = 20 severe degree). Color (L*, a*, and b*), pH, water-holding capacity, cooking losses, tenderness, lipid oxidation, chemical composition, cholesterol concentration, mineral profile, and collagen concentration were evaluated. The physicochemical quality of wooden chicken breast meat is significantly altered during frozen storage for 12 mo, being of inferior quality when compared to normal chicken breast meat, which can negatively affect consumer acceptance. However, it should be noted that even after 12 mo of freezing, the meats did not show oxidative rancidity.
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Affiliation(s)
| | | | - Daniel Rodrigues Dutra
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Rodrigo Fortunato de Oliveira
- Darcy Ribeiro State University of Northern Fluminense - UENF, Agricultural Sciences and Technologies Center - CCTA, Parque Califórnia Campos dos Goytacazes, RJ 28013-602, Brazil
| | | | - Mateus Roberto Pereira
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Fábio Borba Ferrari
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Rodrigo Alves de Souza
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | | | | | - Aline Giampietro-Ganeco
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Pedro Alves de Souza
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil
| | - Hirasilva Borba
- Technology Department, Paulista State University - UNESP, 14884-900 Jaboticabal, São Paulo, Brazil.
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Giampietro-Ganeco A, Fidelis HDA, Cavalcanti EN, Mello JLM, Borba H, de Souza RA, Carvalho LT, de Souza PA, Trindade MA. Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly. Poult Sci 2022; 101:101709. [PMID: 35124445 PMCID: PMC8819116 DOI: 10.1016/j.psj.2022.101709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 12/24/2021] [Accepted: 12/31/2021] [Indexed: 11/25/2022] Open
Abstract
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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Giampietro-Ganeco A, Owens CM, Borba H, de Mello JLM, de Souza RA, Ferrari FB, Cavalcanti EN, de Oliveira RF, Carvalho LT, Sun X, Trindade MA. Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet. Poult Sci 2021; 100:101377. [PMID: 34358956 PMCID: PMC8350531 DOI: 10.1016/j.psj.2021.101377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 07/01/2021] [Accepted: 07/06/2021] [Indexed: 11/28/2022] Open
Abstract
One of the current myopathies affecting the chicken meat industry is deep pectoral myopathy (DPM), also known as green muscle disease or Oregon disease, the condition is considered a major problem in poultry processing lines. Thus, the present study proposes to examine the meat quality of the Pectoralis major muscle (breast fillet) from carcasses of broilers affected by DPM in Pectoralis minor muscle (tender) and from a control group. Breast fillets samples were harvested from Ross AP95 broilers that were slaughtered at 42 days of age and were selected to the occurrence of the myopathy (score 2 and score 3) and from a control group without (score 0) the presence of myopathy. Chemical composition, cholesterol, fatty acid profile, pH, color, water-holding capacity, cooking loss, shear force, sarcomere length, and collagen were analyzed in the breast fillet. And with the results it was observed the samples classified as DPM score 2 had a higher moisture and a lower protein percentage. The higher values lipid was found in the samples from broilers affected by DPM. There was no difference (P > 0.05) fatty acid profile only to C10:0, C15:0, C17:0, C20:0, and C18:2c9,t11. Differences were detected (P < 0.05) for the pH, WHC, SF, and sarcomere length of the samples from broilers affected by DPM. The higher pH observed in the samples from birds classified as DPM score 2 and the higher WHC values were observed in the samples affected by DPM (score 2 and 3). The SF (P < 0.05) among samples, with the most tender samples (lower SF values) being those unaffected by the condition DPM (score 0). The dorsal side surface, where the Pectoralis major muscle is in contact with the Pectoralis minor muscle, higher L* values were found in the meat affected by the myopathy. Although deep pectoral myopathy affects the Pectoralis minor muscle of broilers, it can also alter the qualitative characteristics and chemical composition of the breast fillets (Pectoralis major muscle).
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Affiliation(s)
- Aline Giampietro-Ganeco
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo - USP, Pirassununga, São Paulo 13635-900, Brazil.
| | - Casey M Owens
- Departament of Poutry Science & The Center of Excellence for Poultry Science, University of Arkansas, 1260 W. Maple, AR 72701, USA
| | - Hirasilva Borba
- Department of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, São Paulo 14884-900, Brazil
| | - Juliana Lolli Malagoli de Mello
- Department of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, São Paulo 14884-900, Brazil
| | - Rodrigo Alves de Souza
- Department of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, São Paulo 14884-900, Brazil
| | - Fábio Borba Ferrari
- Department of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, São Paulo 14884-900, Brazil
| | - Erika Nayara Cavalcanti
- Department of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, São Paulo 14884-900, Brazil
| | - Rodrigo Fortunato de Oliveira
- Department of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, São Paulo 14884-900, Brazil
| | - Larissa Tátero Carvalho
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo - USP, Pirassununga, São Paulo 13635-900, Brazil
| | - Xiao Sun
- School of Biological and Food Engineering, Chuzhou University, Anhui 239000, China
| | - Marco Antonio Trindade
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo - USP, Pirassununga, São Paulo 13635-900, Brazil
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de Oliveira RF, de Mello JLM, Ferrari FB, de Souza RA, Pereira MR, Cavalcanti ENF, Villegas-Cayllahua EA, Fidelis HDA, Giampietro-Ganeco A, Fávero MS, de Souza PA, Borba H. Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy. Animals (Basel) 2021; 11:1960. [PMID: 34209022 PMCID: PMC8300311 DOI: 10.3390/ani11071960] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2021] [Revised: 06/17/2021] [Accepted: 06/24/2021] [Indexed: 01/08/2023] Open
Abstract
This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in all the extension of breast fillet) were evaluated fresh and after three and seven days of aging. Normal samples and samples with a moderate degree of myopathy showed greater water-holding capacity, which may benefit the processing industry of poultry meat. During the aging process, increase was observed in total collagen concentration (from 0.41% in normal samples to 0.56% in samples with severe degree). Samples of chicken breast affected by moderate degree showed higher myofibril fragmentation index (MFI = 115) than normal chicken samples (95.65). Although chicken samples affected with severe degree of wooden breast myopathy are more tender than normal chicken breasts, they produce more exudate, which can be detrimental to the processing of poultry meat. The aging process may improve the reduction of cooking weight loss and protein loss in exudation of broilers' breasts affected by wooden breast myopathy.
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Affiliation(s)
- Rodrigo Fortunato de Oliveira
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Juliana Lolli Malagoli de Mello
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Fábio Borba Ferrari
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Rodrigo Alves de Souza
- Faculty of Animal Science and Food Engineering, University of São Paulo—USP, 225, Duque de Caxias Norte Avenue, Pirassununga 13635-900, SP, Brazil; (R.A.d.S.); (A.G.-G.)
| | - Mateus Roberto Pereira
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Erika Nayara Freire Cavalcanti
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Erick Alonso Villegas-Cayllahua
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Heloisa de Almeida Fidelis
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Aline Giampietro-Ganeco
- Faculty of Animal Science and Food Engineering, University of São Paulo—USP, 225, Duque de Caxias Norte Avenue, Pirassununga 13635-900, SP, Brazil; (R.A.d.S.); (A.G.-G.)
| | - Maísa Santos Fávero
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Pedro Alves de Souza
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
| | - Hirasilva Borba
- Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, SP, Brazil; (J.L.M.d.M.); (F.B.F.); (M.R.P.); (E.N.F.C.); (E.A.V.-C.); (H.d.A.F.); (M.S.F.); (P.A.d.S.)
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Carvalho LT, Owens CM, Giampietro-Ganeco A, Malagoli de Mello JL, Ferrari FB, de Carvalho FAL, Alves de Souza R, Amoroso L, Alves de Souza P, Borba H, Trindade MA. Quality of turkeys breast meat affected by white striping myopathy. Poult Sci 2021; 100:101022. [PMID: 33706073 PMCID: PMC7972963 DOI: 10.1016/j.psj.2021.101022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 01/13/2021] [Accepted: 01/19/2021] [Indexed: 11/01/2022] Open
Abstract
The aim of this study was to characterize the breast meat of turkeys affected by different degrees of severity (normal [NORM], moderate [MOD], and severe [SEV]) of the white striping (WS) myopathy, as well as to evaluate the influence of this myopathy on meat quality. Twenty-nine samples of the pectoralis major muscles of each treatment were obtained from Nicholas breed male and female turkeys, reared and slaughtered in the center-west region of Brazil. The whole breasts of the turkeys were used for macroscopic classification, weight evaluation, and morphometric measurements. Then, the pectoralis major muscle was separated for histological evaluation and qualitative physicochemical analyses, namely ventral and dorsal color (L∗, a∗, and b∗), pH value, water holding capacity (WHC), cooking loss (CL), shear force (SF) (Meullenet-Owens Razor Shear [MORS] and Warner-Bratzler), sarcomere length, total, soluble, and insoluble collagen contents, proximate composition (protein, lipids, moisture, and ash), cholesterol content, and fatty acid profile. The results showed that muscles affected by myopathy, both MOD and SEV, exhibited larger weights (around 2.8 kg) compared to NORM muscles (1.3 kg) and a significant increase (P < 0.05) in the diameter of the fibers. The increase in the degree of severity of the myopathy increased (P < 0.05) the value of L∗ of the dorsal part and ventral part of the muscle. No differences (P > 0.05) were observed in the pH, CL, and WHC values of the muscles, whereas the MORS and Warner-Bratzler SF of the SEV fillets resulted in significantly lower shear values (P < 0.05) compared to the NORM fillets. In addition, the MOD and SEV fillets presented lower values of protein (P < 0.05) than NORM fillets. No significant differences (P > 0.05) were observed for moisture and lipid and cholesterol contents. Meat with MOD and SEV severity of WS myopathy had higher (P < 0.05) concentrations of total and insoluble collagen. Thus, the presence of WS myopathy in MOD and SEV degrees affected a large part of the histological and quality characteristics evaluated.
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Affiliation(s)
- Larissa Tátero Carvalho
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo - USP, Avenida Duque de Caxias Norte, Pirassununga, São Paulo, Brazil.
| | - Casey M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, AR
| | - Aline Giampietro-Ganeco
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo - USP, Avenida Duque de Caxias Norte, Pirassununga, São Paulo, Brazil
| | - Juliana Lolli Malagoli de Mello
- Department of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, SP, Brazil, Via de Acesso Professor Paulo Donato Castellane, Jaboticabal-SP, Brazil
| | - Fábio Borba Ferrari
- Department of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, SP, Brazil, Via de Acesso Professor Paulo Donato Castellane, Jaboticabal-SP, Brazil
| | - Francisco Allan L de Carvalho
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo - USP, Avenida Duque de Caxias Norte, Pirassununga, São Paulo, Brazil
| | - Rodrigo Alves de Souza
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo - USP, Avenida Duque de Caxias Norte, Pirassununga, São Paulo, Brazil
| | - Lizandra Amoroso
- Department of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, SP, Brazil, Via de Acesso Professor Paulo Donato Castellane, Jaboticabal-SP, Brazil
| | - Pedro Alves de Souza
- Department of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, SP, Brazil, Via de Acesso Professor Paulo Donato Castellane, Jaboticabal-SP, Brazil
| | - Hirasilva Borba
- Department of Technology, University of Agricultural and Veterinary Sciences - UNESP, Jaboticabal, SP, Brazil, Via de Acesso Professor Paulo Donato Castellane, Jaboticabal-SP, Brazil
| | - Marco Antonio Trindade
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo - USP, Avenida Duque de Caxias Norte, Pirassununga, São Paulo, Brazil
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de Oliveira RF, Fávero MS, de Mello JLM, Ferrari FB, Cavalcanti ENF, de Souza RA, Pereira MR, Giampietro-Ganeco A, Villegas-Cayllahua EA, Fidelis HDA, de Souza PA, Borba H. Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy. Animals (Basel) 2020; 10:ani10122330. [PMID: 33297591 PMCID: PMC7762412 DOI: 10.3390/ani10122330] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 12/02/2020] [Accepted: 12/02/2020] [Indexed: 12/01/2022] Open
Abstract
Simple Summary The study of meat quality of modern birds and their respective myopathies is important to understand the influence of myopathy on the meat quality of these birds. The constant genetic evolution that birds have suffered and still suffer in the present is the most plausible cause of the onset of this myopathy. The processing of by-products, such as hamburgers, enters as an alternative to avoid losses that this myopathy generates in the poultry industry, with discards of chickens affected by the different degrees of myopathy in wooden breast. Abstract Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from broilers slaughtered at 48-days-old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.
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Affiliation(s)
- Rodrigo Fortunato de Oliveira
- Department of Technology, Faculty of Agricultural and Veterinary Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane, s/n-Bairro Rural, Jaboticabal, São Paulo 14884-900, Brazil; (M.S.F.); (J.L.M.d.M.); (F.B.F.); (E.N.F.C.); (M.R.P.); (E.A.V.-C.); (H.d.A.F.); (P.A.d.S.); (H.B.)
- Correspondence: ; Tel.: +55-35-99760-7307; Fax: +55-21-3467-6034
| | - Maísa Santos Fávero
- Department of Technology, Faculty of Agricultural and Veterinary Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane, s/n-Bairro Rural, Jaboticabal, São Paulo 14884-900, Brazil; (M.S.F.); (J.L.M.d.M.); (F.B.F.); (E.N.F.C.); (M.R.P.); (E.A.V.-C.); (H.d.A.F.); (P.A.d.S.); (H.B.)
| | - Juliana Lolli Malagoli de Mello
- Department of Technology, Faculty of Agricultural and Veterinary Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane, s/n-Bairro Rural, Jaboticabal, São Paulo 14884-900, Brazil; (M.S.F.); (J.L.M.d.M.); (F.B.F.); (E.N.F.C.); (M.R.P.); (E.A.V.-C.); (H.d.A.F.); (P.A.d.S.); (H.B.)
| | - Fábio Borba Ferrari
- Department of Technology, Faculty of Agricultural and Veterinary Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane, s/n-Bairro Rural, Jaboticabal, São Paulo 14884-900, Brazil; (M.S.F.); (J.L.M.d.M.); (F.B.F.); (E.N.F.C.); (M.R.P.); (E.A.V.-C.); (H.d.A.F.); (P.A.d.S.); (H.B.)
| | - Erika Nayara Freire Cavalcanti
- Department of Technology, Faculty of Agricultural and Veterinary Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane, s/n-Bairro Rural, Jaboticabal, São Paulo 14884-900, Brazil; (M.S.F.); (J.L.M.d.M.); (F.B.F.); (E.N.F.C.); (M.R.P.); (E.A.V.-C.); (H.d.A.F.); (P.A.d.S.); (H.B.)
| | - Rodrigo Alves de Souza
- Faculty of Animal Science and Food Engineering, Campus Fernando Costa, University of São Paulo, Avenida Duque de Caxias Norte, 225, Pirassununga, Sao Paulo 13635-900, Brazil; (R.A.d.S.); (A.G.-G.)
| | - Mateus Roberto Pereira
- Department of Technology, Faculty of Agricultural and Veterinary Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane, s/n-Bairro Rural, Jaboticabal, São Paulo 14884-900, Brazil; (M.S.F.); (J.L.M.d.M.); (F.B.F.); (E.N.F.C.); (M.R.P.); (E.A.V.-C.); (H.d.A.F.); (P.A.d.S.); (H.B.)
| | - Aline Giampietro-Ganeco
- Faculty of Animal Science and Food Engineering, Campus Fernando Costa, University of São Paulo, Avenida Duque de Caxias Norte, 225, Pirassununga, Sao Paulo 13635-900, Brazil; (R.A.d.S.); (A.G.-G.)
| | - Erick Alonso Villegas-Cayllahua
- Department of Technology, Faculty of Agricultural and Veterinary Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane, s/n-Bairro Rural, Jaboticabal, São Paulo 14884-900, Brazil; (M.S.F.); (J.L.M.d.M.); (F.B.F.); (E.N.F.C.); (M.R.P.); (E.A.V.-C.); (H.d.A.F.); (P.A.d.S.); (H.B.)
| | - Heloisa de Almeida Fidelis
- Department of Technology, Faculty of Agricultural and Veterinary Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane, s/n-Bairro Rural, Jaboticabal, São Paulo 14884-900, Brazil; (M.S.F.); (J.L.M.d.M.); (F.B.F.); (E.N.F.C.); (M.R.P.); (E.A.V.-C.); (H.d.A.F.); (P.A.d.S.); (H.B.)
| | - Pedro Alves de Souza
- Department of Technology, Faculty of Agricultural and Veterinary Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane, s/n-Bairro Rural, Jaboticabal, São Paulo 14884-900, Brazil; (M.S.F.); (J.L.M.d.M.); (F.B.F.); (E.N.F.C.); (M.R.P.); (E.A.V.-C.); (H.d.A.F.); (P.A.d.S.); (H.B.)
| | - Hirasilva Borba
- Department of Technology, Faculty of Agricultural and Veterinary Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane, s/n-Bairro Rural, Jaboticabal, São Paulo 14884-900, Brazil; (M.S.F.); (J.L.M.d.M.); (F.B.F.); (E.N.F.C.); (M.R.P.); (E.A.V.-C.); (H.d.A.F.); (P.A.d.S.); (H.B.)
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Ferrari FB, de Mello JLM, de Oliveira RF, de Souza RA, Ferrari VB, Giampietro-Ganeco A, de Lima FBF, de Souza PA, Borba H. Qualitative traits of aged m. triceps brachii and m. gluteus biceps from lambs on supplemented feed. VET ARHIV 2018. [DOI: 10.24099/vet.arhiv.0031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Franchi SJS, de Souza RA, Mauro AE, Carlos IZ, de Abreu Ribeiro LC, Rocha FV, de Godoy-Netto AV. Synthesis, Characterization and Cytotoxicity Evaluation of New Biimidazole Palladium(II) Complexes with Thioureas. Acta Chim Slov 2018. [DOI: 10.17344/acsi.2017.4112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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de Mello JLM, Berton MP, de Cassia Dourado R, Giampietro-Ganeco A, de Souza RA, Ferrari FB, de Souza PA, Borba H. Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments. Int J Biometeorol 2017; 61:1723-1731. [PMID: 28429114 DOI: 10.1007/s00484-017-1354-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 03/10/2017] [Accepted: 04/04/2017] [Indexed: 06/07/2023]
Abstract
The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in an uncontrolled environment, the latter provided with a shallow pool. Twenty castrated male pigs of the Topigs line were randomly allotted to two treatments: a controlled environment, with constant temperature (22 °C) and relative humidity (70%); and an uncontrolled environment in a conventional shed for rearing pigs equipped with a shallow pool, where pigs were subject to climatic variations. Meat from pigs kept in the controlled environment showed a greater capacity to retain intracellular water, higher tenderness, and lower cholesterol levels than meat from pigs reared in the uncontrolled environment, but displayed higher lipid oxidation and a lower concentration of DHA. Treatments had no effect on color, pH, chemical composition, or fatty acid profile (except DHA concentration). Rearing pigs in sheds equipped with a shallow pool minimizes the effects of environmental heat on meat quality, allowing the production of high-quality meat in warm climate regions without expensive investments. Animals reared in an uncontrolled environment equipped with a shallow pool are able to produce meat with characteristics within the quality standards and with similar quality to that of meat from animals raised in controlled environment.
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Affiliation(s)
- Juliana Lolli Malagoli de Mello
- Department of Technology, São Paulo State University-UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, Jaboticabal, São Paulo, 14884-900, Brazil.
| | - Mariana Piatto Berton
- Department of Technology, São Paulo State University-UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, Jaboticabal, São Paulo, 14884-900, Brazil.
| | - Rita de Cassia Dourado
- Department of Technology, São Paulo State University-UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, Jaboticabal, São Paulo, 14884-900, Brazil
| | - Aline Giampietro-Ganeco
- Department of Technology, São Paulo State University-UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, Jaboticabal, São Paulo, 14884-900, Brazil
| | - Rodrigo Alves de Souza
- Department of Technology, São Paulo State University-UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, Jaboticabal, São Paulo, 14884-900, Brazil
- Department of Food Engineering, University of São Paulo-USP, Av. Duque de Caxias Norte, 225, Campus Fernando Costa-USP, CEP, Pirassununga, São Paulo, 13635-900, Brazil
| | - Fábio Borba Ferrari
- Department of Technology, São Paulo State University-UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, Jaboticabal, São Paulo, 14884-900, Brazil
| | - Pedro Alves de Souza
- Department of Technology, São Paulo State University-UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, Jaboticabal, São Paulo, 14884-900, Brazil
| | - Hirasilva Borba
- Department of Technology, São Paulo State University-UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, Jaboticabal, São Paulo, 14884-900, Brazil
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Sato MR, da Silva PB, de Souza RA, dos Santos KC, Chorilli M. Recent advances in nanoparticle carriers for coordination complexes. Curr Top Med Chem 2015; 15:287-97. [PMID: 25579344 DOI: 10.2174/1568026615666150108145614] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Revised: 11/24/2014] [Accepted: 12/05/2014] [Indexed: 11/22/2022]
Abstract
Coordination compounds are substances in which a central metal atom is bonded to nonmetal atoms, or groups of atoms, called ligands. Examples include vitamin B12, hemoglobin, chlorophyll, dyes and pigments, as well as catalysts used in organic synthesis. Coordination compounds have received much attention in recent years. This interest was prompted by the discovery that several coordination compounds exhibit activity against bacteria, fungi and cancer. Some coordination compounds are not in clinical use, because of poor water solubility. Because they are unable to cross the lipid membranes of cells, bioavailability and efficacy are low. Some researchers have applied nanotechnology to coordination compounds, hoping to reduce the number of doses required and the severity of side effects, and also to improve biological activity. Nanotechnology can deliver active components in sufficient concentrations throughout treatment, guiding it to the desired location of action; conventional treatments do not meet these requirements. In this study we review some drug delivery systems based on nanotechnology, such as microemulsions (MEs), cyclodextrin (CD), polymeric nanoparticles (PN), solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), magnetic and gold nanoparticles (MNPs / AuNPs) and liquid crystalline systems (LC), and coordination compounds.
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Affiliation(s)
| | | | | | | | - Marlus Chorilli
- School of Pharmaceutical Sciences, São Paulo State University, Araraquara, Brazil.
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Oliveira ASD, Bermudez CC, Souza RAD, Souza CMF, Dias EM, Castro CEDS, Bérzin F. Impacto da dor na vida de portadores de disfunção temporomandibular. J Appl Oral Sci 2003; 11:138-43. [DOI: 10.1590/s1678-77572003000200010] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Foi realizado um estudo do impacto da dor na vida de indivíduos portadores de disfunção da articulação temporomandibular (DTM). Foram estudados 22 pacientes (20 mulheres e dois homens, com idade média de 28 anos) portadores de DTM que procuraram atendimento fisioterapêutico especializado, submetidos a uma versão brasileira do Questionário McGill de Dor (Br-MPQ), que inclui questões específicas sobre a qualidade de vida, como: 1) prejuízo social; 2) atividades da vida diária; 3) percepção do outro; 4) tolerância à dor; 5) sensação de estar doente; 6) sensação de utilidade; 7) satisfação com a vida. Os resultados mostraram que a dor da DTM prejudicou as atividades do trabalho (59,09%), da escola (59,09%), o sono (68,18%) e o apetite/alimentação (63,64%). Os autores concluíram que a dor da DTM tem um impacto negativo na qualidade de vida do paciente e que o questionário empregado, embora não específico, permitiu avalia-lo adequadamente.
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