Classification, quality characteristics, sensory perception and texture prediction of wooden breast myopathy in broilers from Argentina.

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. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05608-9.

Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of Beta vulgaris by-product encapsulated in Ca(II)-alginate beads for different foods.

Bioaccessibility analysis and antioxidant activity along in vitro digestion and a consumer-oriented sensory analysis were conducted in three potential functional foods based on Ca(II)-alginate beads containing bioactive compounds extracted from beet stems. Ca(II)-alginate beads per se, and two selected products (cookies and turkish delights supplemented with the beads) were prepared. Regarding the beads, among the attributes rated by consumers, visual appreciation predominates, being color in the just-as-right (JAR) category and in the like preference. Instead, both flavor and sweet taste were attributes highly penalized and should be improved in beads to be accepted as food per se. A higher percentage of customers preferred cookies and turkish delights instead of only beads, considering global satisfaction. Regarding in vitro digestion, there was a significant content of phenolic compounds in the products with beads, showing a bioaccessibility greater than 80% (for cookies) and 26% (for turkish delights). Also, the antioxidant capacity measured by ABTS ranged between 50 and 109% for cookies and turkish delights, being lower when measured by FRAP (between 20 and 30%, respectively). Thus, including the beads with beet stem extract in both products leads to a significant increase in the content of phenolic compounds and in the antioxidant capacity compared to their counterparts, protecting the compound during oral and gastric phases. These results allow the generation of improved Ca(II)-alginate systems with promising functional properties for the development of ingredients and functional foods.