Abstract
The objective of this study was to characterize the wooden breast (WB) myopathy in the poultry industry, and establish degrees of severity by analyzing the composition and important characteristics of meat quality. 175 chickens from the COBB-500 commercial line were analyzed, and three WB categories were established: normal, moderate, and severe. The prevalence was: 4.00% severe, 46.29% moderate, and 49.71% normal, and it was affected by sex and weight. The WB characterization was carried out on 7 breasts of each WB degree. A decrease in protein and ashes, an increase in fat and loss of water by dripping, and color changes were observed as the degree of severity advanced. The texture was evaluated by instrumental, sensory, and image analysis techniques. Severe samples showed alterations in compression test, cohesiveness and juiciness, together with significant differences on the parameters, “contrast” and “energy”. A characterization of WB myopathy was achieved for the first time in Argentina. The decline in meat quality could lead to industrial losses. Image analysis proved to be a promising technique for differentiating the severity of WB myopathy in raw chicken. Differences between raw and cooked samples were detected, thus both types of meat should be studied in detail.
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The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Abbreviations
- WB:
-
Wooden Breast
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Acknowledgements
This study was carried out in the Bonnin Hnos. industry, who provided us with samples and facilities for this study.
Funding
This study was funded by Agencia Nacional de Promoción Científica y Tecnológica (PICT 2018/01054) and Universidad Nacional de Entre Ríos (PID Novel 2021/9118).
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TAL: Writing—Original Draft; Methodology; Validation; Formal analysis; Investigation. Project administration. PAG: responsible for the industry. Participation in the classification criteria. LT: participation in physicochemical analysis. FP: specialist in image analysis and matrix application for texture analysis. CS: Writing—Review and Editing; Conceptualization. Supervision. NS: Funding acquisition; Resources; Visualization; Writing—Review & Editing; Supervision. Project administration.
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Not applicable. Broilers were slaughtered according to a commercial slaughter process. No experimental treatments or scientific procedures were conducted on living animals.
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López, T.A., García, P.A., Tica, L. et al. Classification, quality characteristics, sensory perception and texture prediction of wooden breast myopathy in broilers from Argentina. J Food Sci Technol 60, 233–242 (2023). https://doi.org/10.1007/s13197-022-05608-9
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DOI: https://doi.org/10.1007/s13197-022-05608-9