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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Wooden breast patty
Chicken patty prepared with a mixture of normal and wooden breast meat
Federal inspection seal
Texture profile analysis
American Public Health Association
Ethics and Research with Human Beings Committee
Mean of the evaluated sensory attribute
Analysis of variance
No significant difference
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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.
The research was supported by Conselho Nacional de Desenvolvimento Científico e Tecnológico (MCTI/CNPq) (Universal 01/2016; 430832/2016-8).
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The authors declare that they have no conflict of interest.
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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