Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo.

The aim of this study was to examine the effects of frozen storage for 12 mo on the concentrations of lipids and cholesterol and fatty acid profile of wooden chicken breast meat. A total of 120 samples of chicken breasts were selected, according to the degree of "wooden breast" myopathy ["severe," "moderate," and "normal" (absence of myopathy)], from male chickens slaughtered at 42 d of age, from Cobb 500 strain. Part of the samples (n = 20/grade of severity) were evaluated on the day of collection and the remainder were packaged, frozen and stored at -18°C for up to 12 mo. At the beginning (collection day) and at the end of the proposed freezing period (12 mo), analyses of lipid, cholesterol, and fatty acid profile were carried out. Percentage of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids were evaluated. Meats affected by wooden breast myopathy had lower levels of PUFA that exert beneficial effects on health, such as DHA, EPA and ARA, and this profile is impaired by prolonged storage (12 mo), which results in important nutritional losses for the consumer.

Physical, chemical, and microbiological evaluation of sausages produced with chicken meat affected by deep pectoral myopathy.

The purpose of the present study was to characterize the chemical composition, lipid oxidation, and physical characteristics of fresh sausages produced with meat from the pectoralis major muscle affected by deep pectoral myopathy. For the characterization of myopathy, samples were collected from broiler chickens slaughtered between 42- and 46-days old in a slaughterhouse in the state of São Paulo. The experiment consisted of samples from pectoralis major muscle of birds affected or not by DPM (normal-absence of myopathy and DPM category 3-progressive degeneration of the pectoralis minor with a greenish appearance). After classification of the samples, a part of raw products with the pectoralis minor removed, was submitted to microbiological and physical analyses for the characterization of DPM. Afterward, only the pectoralis major muscle was used to manufacture fresh sausages and 2 groups were established. The evaluated parameters were: color, pH, water-holding capacity (WHC), cooking loss (CL), shear force (SF), water activity (Aw), and chemical composition. Meat pH was higher (P < 0.05) in meats with DPM, however, WHC values were lower (71.92%), which made CL value increase (25.31%). In addition, the coloring increased and the technological characteristics of raw breasts were less favorable with the presence of DPM. All fresh sausages' color (except a* higher control group), pH, and Aw values were higher in DPM group. No effect on SF values was observed between fresh sausages. In chemical composition, only protein content increased in fresh sausages with DPM. Microbiological analyses did not indicate bacterial contamination of raw samples and fresh sausages. Data obtained in the present study suggest fresh sausages produced with breasts affected by DPM are a viable alternative and may confer more favorable qualitative characteristics to sausages than the raw marketed meat.

Astaxanthin improves the shelf-life of tilapia fillets stored under refrigeration.

BACKGROUND: Astaxanthin, classified as a xanthophyll, has antioxidant properties about 500 times greater than α-tocopherols and ten times greater than ß-carotenes. Based on the antioxidant activity of this carotenoid, this study aimed to evaluate the shelf-life of tilapia fillets (Oreochromis niloticus) fed with astaxanthin, by determining the microbiological quality (colimetry, counts of mesophilic and psychrotrophic microorganisms), physicochemical analyses (colorimetry, pH, thiobarbituric acid reactive substances (TBARS)) and sensory analysis. RESULTS: Tilapia supplemented with astaxanthin presented a reduction in the counts of microorganisms (mesophiles and psychrotrophics) and lower lipid oxidation index (TBARS), when compared to fillets of control fish. Colorimetric changes of fillet degradation were observed, associated with increased pH during storage, as well as loss of brightness and texture in addition to worsening of appearance and odor. These deteriorating changes were minimized using astaxanthin. CONCLUSION: Our results demonstrate the beneficial performance of astaxanthin in the shelf-life of tilapia fillets stored under refrigeration. Therefore, dietary supplementation with astaxanthin (100 and 200 mg kg-1 of feed) improves the microbiological and physicochemical quality of tilapia fillets during 50 days of shelf-life. © 2022 Society of Chemical Industry.

Breast meat quality of turkey breeder hens at disposal age affected by deep pectoral myopathy.

Deep pectoral myopathy (DPM) considerably affects the meat quality of commercial poultry, thus representing a challenge to the poultry industry. In this study, we examined the breast meat quality of turkey breeder hens at disposal age affected by different degrees of DPM. Samples were collected from Nicholas turkeys at disposal age (385 d), at an average weight of 12.5 kg, which were reared and slaughtered in the south region of Brazil. The breast was first classified according to the degree of DPM and then samples of the Pectoralis major were collected from birds affected (DPM degrees 2 and 3; n = 20 of each) and nonaffected (normal, absence of lesions; n = 20) by the myopathy. After the affected Pectoralis minor muscle was discarded, the carcasses were released for human consumption by the Federal Inspection Service. The meat affected by the myopathy exhibited color changes (L*, a* and b*) (P < 0.05), especially in the inner surface. Higher (P < 0.05) water-holding capacity, pH, sarcomere length and fat concentration and lower (P < 0.05) shear force and moisture percentage were observed when compared to the normal samples. From this study, can be concluded that the severe condition of deep pectoral myopathy which affects the Pectoralis minor muscle, causes variations in the quality of Pectoralis major muscle of turkey on disposal age. As a raw material, this type of meat has a higher fat content and greater capacity for retaining intracellular water, important attributes to the manufacture of processed products. In this way, the processing is an economically viable alternative to the commercialization of breast meat from birds affected by myopathy.

Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy.

This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in all the extension of breast fillet) were evaluated fresh and after three and seven days of aging. Normal samples and samples with a moderate degree of myopathy showed greater water-holding capacity, which may benefit the processing industry of poultry meat. During the aging process, increase was observed in total collagen concentration (from 0.41% in normal samples to 0.56% in samples with severe degree). Samples of chicken breast affected by moderate degree showed higher myofibril fragmentation index (MFI = 115) than normal chicken samples (95.65). Although chicken samples affected with severe degree of wooden breast myopathy are more tender than normal chicken breasts, they produce more exudate, which can be detrimental to the processing of poultry meat. The aging process may improve the reduction of cooking weight loss and protein loss in exudation of broilers' breasts affected by wooden breast myopathy.

Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast.

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

Physical, Chemical and Histological Characterization of Pectoralis major Muscle of Broilers Affected by Wooden Breast Myopathy.

This study aimed to characterize the effects of wooden breast myopathy (WBM) on quality of broiler chicken breast meat. Normal samples (absence of myopathy), moderate-degree samples (hardness only in one area of the breast fillet) and severe-degree samples (hardness throughout the breast fillet) were classified. In macroscopic analysis, the pectoral muscle affected by the WBM showed, in general, pale color with stiff, irregular and reddish regions (suffusions and petechiae), with the presence of white striations. In microscopic analysis, the myopathy was characterized by loss of the polygonal aspect of the muscle fibers. Samples with moderate degree of the myopathy showed greater (p = 0.0266) water retention capacity. There was an increase (p = 0.004) in total collagen concentration in samples from the severe-degree group 0.29% in normal samples to 0.43 and 0.48% in samples from moderate- and severe-degree groups, respectively. Samples of chicken breast affected by the severe-degree WBM showed lower (p < 0.0001) myofibrillar fragmentation index (64.51) and lower (p = 0.0002) fat concentration (2.17%) than normal chicken samples (80.45 and 3.79%, respectively). Samples affected by WBM are larger and heavier and present poorer physical quality when compared to normal chicken meat. Histologically it is possible to observe loss of the polygonal aspect of muscle fibers.

Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy.

Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from broilers slaughtered at 48-days-old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at -20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.

Percentual de gordura e colesterol e maciez do peito de frangos de diferentes linhagens genéticas contendo estrias brancas / Fat and cholesterol content and softness of breast meat from broiler chickens, of different genetic lineages, affected by white striping

Foram utilizadas amostras de peito de frangos de corte de três linhagens genéticas contendo diferentes graus de estrias brancas aparentes na superfície do músculo. Foram avaliados concentração de colesterol, percentual de gordura e força de cisalhamento (maciez). Com o aumento do grau de severidade da miopatia ocorreu o aumento de gordura e, consequentemente, da maciez da carne de peito de frangos Cobb 500 e Hubbard. Há variação da concentração de colesterol dependendo do acometimento por estrias brancas, a qual precisa ser melhor estudada. As estrias brancas aparentes na superfície do peito estão associadas à maior deposição de gordura na carcaça do frango, o que, consequentemente, pode influenciar a maciez da carne.