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Effect of wooden breast myopathy on texture and acceptability of emulsified chicken patties

Journal of Food Science and Technology volume 58, pages 4062–4067 (2021)Cite this article

Abstract

Wooden breast (WB) condition is a chicken myopathy that causes quality losses and has been shown to negatively affect the sensory acceptance by consumers. In this work, we prepared emulsified chicken patties using WB meat and evaluated their texture profile and acceptability. Three formulations were processed: PN (100% normal breast), PW (100% WB meat) and PNW (50%:50% PN:PW). All the analyzed samples were in accordance with Brazilian legislation parameters for microbiological traits. A marked decrease (P < 0.001) of hardness was noted for PW and PNW samples compared with PN. The sensory ratings were not affected (P > 0.05) by the addition of WB meat in the different treatments. In fact, all samples presented a global sensory acceptance above 70%. The use of WB meat in the formulation of chicken patties is a useful practice to minimize the economic losses in the poultry industry, also helping to support decision-making and improve production performance.

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Fig. 1

Data Availability

None.

Abbreviations

WB:

Wooden breast

PN:

Normal patty

PW:

Wooden breast patty

PNW:

Chicken patty prepared with a mixture of normal and wooden breast meat

FIS:

Federal inspection seal

TPA:

Texture profile analysis

APHA:

American Public Health Association

ERHBC:

Ethics and Research with Human Beings Committee

AI:

Acceptability index

Ma:

Mean of the evaluated sensory attribute

ANOVA:

Analysis of variance

ns:

No significant difference

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Acknowledgements

This study was supported by grants from Guaraves Guarabira Aves Ltda Company, Conselho Nacional de Desenvolvimento Científico e Tecnológico (MCTI/CNPq) (Universal 01/2016; 430832/2016-8) and Coordenacão de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001.

Funding

The research was supported by Conselho Nacional de Desenvolvimento Científico e Tecnológico (MCTI/CNPq) (Universal 01/2016; 430832/2016-8).

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Authors and Affiliations

  1. Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil

    Miriane Moreira Fernandes Santos, Darlinne Amanda Soares Lima, Marta Suely Madruga & Fábio Anderson Pereira da Silva

  2. Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Paraíba, Brazil

    Íris Braz da Silva Araújo

Authors
  1. Miriane Moreira Fernandes Santos
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  2. Darlinne Amanda Soares Lima
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  3. Íris Braz da Silva Araújo
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  4. Marta Suely Madruga
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  5. Fábio Anderson Pereira da Silva
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Contributions

Miriane Moreira Fernandes Santos: Data curation, Formal analysis, Writing - original draft. Darlinne Amanda Soares Lima: Data curation, Formal analysis, Validation. Íris Braz da Silva Araújo: Conceptualization, Writing - review & editing. Marta Suely Madruga: Funding acquisition, Supervision, Writing—review & editing. Fábio Anderson Pereira da Silva: Conceptualization, Methodology, Funding acquisition, Project administration, Resources, Supervision, Validation, Writing—review & editing.

Corresponding author

Correspondence to Fábio Anderson Pereira da Silva.

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The authors declare that they have no conflict of interest.

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Ethical Approval

This study was authorized by the Ethics and Research with Human Beings Committee (CAAE 88553618.2.0000.5183) of the Federal University of Paraiba, João Pessoa, Brazil.

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Santos, M.M.F., Lima, D.A.S., da Silva Araújo, Í.B. et al. Effect of wooden breast myopathy on texture and acceptability of emulsified chicken patties. J Food Sci Technol 58, 4062–4067 (2021). https://doi.org/10.1007/s13197-021-05098-1

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  • DOI: https://doi.org/10.1007/s13197-021-05098-1

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