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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Abbreviations
- WB:
-
Woody breast
- NORM:
-
Normal
- MILD:
-
Mild
- SEV:
-
Severe
- TPA:
-
Texture profile analysis
- NMR:
-
Nuclear magnetic resonance
- MORS:
-
Meullenet-Owens Razor Shear
- BMORS:
-
Blunt Meullenet-Owens Razor Shear
- CF:
-
Compression force
- CE:
-
Compression energy
- H:
-
Fillet height
- BW:
-
Breast weight
- DL:
-
Drip loss
- CL:
-
Cook loss
- CS:
-
Cranial-superficial
- CI:
-
Cranial-internal
- MS:
-
Middle-superficial
- MI:
-
Middle-internal
- SF:
-
Shear force
- SE:
-
Shear energy
- WHC:
-
Water holding capacity
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Acknowledgements
The authors are appreciative for the support of the University of Arkansas Division of Agriculture for providing scientific support.
Funding
This research was funded by the Key Laboratory of Poultry Genetics and Breeding of Jiangsu Province (JQLAB-KF-201901), Natural Science Foundation of the Higher Education Institutions of Anhui Province (KJ2018ZD041, KJ2021A1073).
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XS: conceptualization, methodology, data curation, formal analysis, writhing-original draft, resources, project administration; JY: data collection, writhing-original draft, review and editing; CJM: review and editing; JPCC: review and editing; AGG: review and editing; CMO: review and editing.
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Sun, X., You, J., Maynard, C.J. et al. Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state. J Food Sci Technol 59, 3557–3566 (2022). https://doi.org/10.1007/s13197-022-05353-z
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DOI: https://doi.org/10.1007/s13197-022-05353-z