Use of image analysis to evaluate morphometric measurements of broiler breast fillets affected by the woody breast condition.

The objective of this study was to investigate the relationships between morphometric measurements and woody breast (WB) severity in breast fillets using image processing as an objective detection method for WB. Breast fillets were collected and categorized as normal (NORM), mild (MILD), moderate (MOD), and severe (SEV). Compression force and energy increased as WB severity increased alongside a decrease in severity through fillet regions (P < 0.05). Length and caudal thickness were highest in SEV and MOD groups (P < 0.05), and cranial thickness increased as WB severity increased (P < 0.05). The aerial area was the smallest in NORM fillets, while the planar area increased from NORM to MOD (P < 0.05). Fillet curvatures were highest in SEV and MOD fillets (P < 0.05). All measured parameters expressed strong correlation to WB scores (P < 0.05) except width. The results from this study may provide a basis for further assessment of the potential incorporation of these measurements into vision grading systems that may allow processors to sort fillets by WB severity in commercial plants. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05525-x.

Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state.

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.

Quality properties of chicken meatballs prepared with varying proportions of woody breast meat.

The objective of this study was to explore the effect of woody breast (WB) on quality characteristics of chicken meatballs paired with the feasibility of its inclusion. Cook loss (CL), color (CIE L*, a*, b*), texture (hardness, springiness, chewiness and resilience), low-field NMR (bound water, immobilized water, and free water), microstructure, and sensory characteristics of chicken meatballs with different WB inclusion levels (0%, 25%, 50%, 75%, 100%) were analyzed. The results showed that the impairment of product quality traits such as CL, color, texture (hardness, chewiness), free water, microstructure, and sensory scores (appearance, organization, total score) increased as the percentage of WB meat increased in the product formulation, particularly when the WB incorporation level exceeded 25%. Indeed, cook loss, L*, a*, b* parameters, bound water, and immobilized water increased when the WB inclusion level was higher than 25% (P ≤ 0.05). However, free water, sensory characteristics, hardness, and chewiness parameters decreased (P ≤ 0.05). The microstructure of chicken meatballs also changed as the proportion of WB meat increased. Even though data suggest that the inclusion of WB meat up to 30% could be feasible to produce acceptable chicken meatballs, the optimal maximum incorporation rate of WB meat into chicken meatball recipes was 25% based on economic feasibility and final overall quality.

Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature.

This study aimed to investigate meat quality attributes, cooking performance, and water properties of woody breast (WB). A total of 48 broiler breast fillets (7 wk, 3 h debone) of 24 normal (NORM) and 24 severe WB (SEV) were collected. Raw meat characteristics (L*, a*, b*, pH, compression force and energy and) along with the blunt blade of the Meullenet-Owens razor shear (BMORS) properties were determined. Cooking time and internal meat temperature were recorded for each fillet every 5 min on each fillet during cooking. Water/moisture properties and shear values of BMORS were determined at different meat temperatures (HOT [68°C], AMBIENT [22°C] and COLD [4°C]) after cooking. SEV fillets showed higher L*, a*, b*, pH, CF, CE, BMORS force, BMORS energy, and peak counts of BMORS values compared to NORM fillets in raw state (P < 0.05). Cooking time was shorter in SEV fillets than NORM fillets (P < 0.0001). Cook loss, total water loss, and moisture loss (HOT, AMBIENT) were greater in SEV fillets than NORM fillets (P < 0.01). PC-BMORS were greater in SEV fillets than NORM fillets (P < 0.05), and all BMORS shear values increased as post-cooking meat temperature decreased (P < 0.05). Positive correlations were observed between WB scores and raw meat characteristics and shear values. There were also significant relationships (P < 0.001) between WB scores and cooking performance measures except moisture loss for COLD treatment. BMORS force and energy were moderately correlated to total water loss, cook loss, and moisture loss (HOT) regardless of meat temperature (P < 0.05); however, PC-BMORS was only correlated to total water loss at COLD and moisture loss (HOT) at all meat temperatures (P < 0.05). These data corroborate the association of WB condition with impaired quality/texture characteristics in raw and cooked fillets; WB also had a significant impact on cooking time, cooking at a faster rate, along with water/moisture loss during and after thermal processing. Results demonstrate that the post-cooking meat temperature plays an important role in shear test values.

Detection of woody breast condition in commercial broiler carcasses using image analysis.

Image analysis could be an objective and rapid method to identify woody breast (WB) myopathy and benefit the global poultry industry. The objective of this study was to determine if there are conformational changes that can be used to detect WB characteristics in commercial broiler carcasses across strains, gender, and ages using image analysis. A total of 900 images of male and female broiler carcasses from commercial standard and high breast-yielding strains and 5 ages (6 through 10 wk) were captured before evisceration. These images were processed and analyzed using ImageJ software. Conformational measurements were M0: breast length; M1: breast width in the cranial region; M2: vertical line from the tip of keel to 1/5th of breast length; M3: breast width at the end of M2; M4: angle formed at the tip of keel and extending to outer points of M3; M5: area of the triangle formed by M3 and lines generated by M4; M6: area of the breast above M3; M7: M6 minus M5. Ratios of these measurements were also considered. Intact breast fillets were scored for WB severity based on tactile evaluation. Regardless of strain, sex, and age, M11 (M1/M0), M9 (M3/M2), and M4 had the highest correlation to WB score (rs ≥ 0.65; P < 0.01). Overall, the best validated model (Gen. R2 = 0.61) to predict WB included M1, M2, and M3. Using this model, 91% of broiler carcasses were properly classified as normal or WB along with a sensitivity of 71% to detect affected carcasses. Although the predictive performance of models for detecting the WB condition using these measurements was associated with the broiler strain, sex, and age or live weight, these data also support the feasibility of using image analysis to predict WB defect in broiler carcasses. The possible integration of these image measurements into commercial noncontact, nondestructive, and fast in-line vision grading systems would allow processors to identify broilers with WB and potentially sort, provide large-scale information downstream to further processing operations and upstream to live production.

Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics.

Potential applications of chicken meat with the woody breast (WB) condition in further processed products could provide processors with alternatives to deal with this meat quality problem. The objective of this study was to evaluate the effect of the use of broiler breast fillets at varying degrees of WB severity and proportions on instrumental texture characteristics of chicken patties. A total of 54 breast fillets were collected from broilers processed as per commercial practices, previously classified based on tactile evaluation in 3 WB categories (normal [NOR]; mild [MIL], and severe [SEV]). Instrumental compression analysis was performed to validate subjective scores. Nine treatments with 6 replicates of chicken patties were prepared: 100% NOR (T1), 67% NOR + 33% MIL (T2), 67% NOR + 33% SEV (T3), 33% NOR + 67% MIL (T4), 33% NOR + 67% SEV (T5), 100% MIL (T6), 67% MIL + 33% SEV (T7), 33% MIL + 67% SEV (T8), and 100% SEV (T9). Instrumental texture profile analysis along with cook loss, color, and dimensional changes was evaluated in cooked patties. Compared with normal samples and excluding treatments T2 and T4, hardness, springiness, and chewiness values of chicken patties decreased (P < 0.05) as WB severity increased in the meat incorporated into the formulation. Patties prepared using mixtures of MIL and SEV fillets (T7 and T8) including T9 had higher levels of cook loss (>26%, P < 0.05) accompanied by significant reductions in diameter (>16%, P < 0.05) and distinguishable color changes (ΔE∗ab > 2) than normal patties. These data suggest that the potential use of WB meat in chicken patties is associated with the degree of WB severity and the incorporation rate. The inclusion of WB fillets at high levels into this product is not recommended owing to their poor functionality. However, feasible mixtures of normal breast fillets with those affected by WB myopathy at relatively low proportions could be considered by processors as an alternative in commercial chicken patty formulations.

Use of image analysis to identify woody breast characteristics in 8-week-old broiler carcasses.

Woody breast (WB) condition causes significant economic losses to the global poultry industry, and the lack of an objective and fast tool to identify this myopathy is a contributing factor. The aim of this study was to determine if there are broiler carcass conformation changes that can be used to identify WB characteristics using image analysis. Images of 8-wk-old male broiler carcasses (n = 544) of high breast-yielding strains were captured before evisceration, which were processed and analyzed using ImageJ software. Measurements were as follows: M0, breast length; M1, breast width in the cranial region; M2, one-fifth of the breast length starting at the tip of keel; M3, breast width at the end of M2; M4, angle formed at the tip of keel and extending to outer points of M3; M5, area of the triangle formed by M3 and lines generated by M4; M6, area of the breast above M3; and M7, M6 minus M5. Ratios of these measurements were also considered. Whole breast fillets were scored for WB severity based on tactile assessment and compression analysis to correlate them. Spearman's correlation coefficient (rs) between WB scores and compression force was highly significant (rs = 0.83, P < 0.01). Measurements M4 and M3 as well as ratios M9 (M3/M2) and M11 (M1/M0) had the highest correlation to the WB score (rs ≥ 0.70; P < 0.01) and compression force (rs ≥ 0.64; P < 0.01). The best validated model (generalized [Gen.] R2 = 0.60) to predict WB included M1, M2, and M3. Using this model, 84% of broiler carcasses were correctly classified as WB or normal with a sensitivity of 82% to detect affected samples. Alternatively, M4 and M6 as well as ratios M9 and M11 could be considered as predictors in different models (Gen. R2 ≥ 0.56). The same predictors were significant to estimate compression force (Gen. R2 ≥ 0.49). These data support the use of image analysis to predict WB condition in broiler carcasses. The potential integration of these image measurements into commercial in-line vision grading systems would allow processors to sort broiler carcasses by WB severity.

A review on the woody breast condition, detection methods, and product utilization in the contemporary poultry industry.

In recent years, the global poultry industry has been facing increasing and challenging myopathies such as the woody breast (WB) condition that has caused significant economic losses. Even though the etiological causes of WB myopathy are still unknown or partially understood, the intensive genetic selection for rapid-growth rates and high yields in broilers may be the main factor associated with the development of this abnormality. The severity of this anomaly and its incidence rates are associated with fast-growing and heavier broilers, especially with those from high breast yielding strains. Such WB myopathy is primarily characterized by a notorious hardness in broiler breast muscles, which exhibit morphometric and histopathological alterations coupled with physicochemical abnormalities that result in undesired sensory, nutritional, and technological properties. In this negative context, although scientists are trying to solve or reduce the prevalence of this meat quality problem, the poultry industry needs noncontact and rapid in-line methods for WB detection at the fillet and/or carcass level that could help to establish automated objective grading or sorting systems according to its severity. Another need is the development and selection of profitable alternatives for the utilization of WB meat once poultry carcasses or deboned fillets affected by this abnormality are objectively detected and sorted. Indeed, there is a need for studies to expand the industrial applications of WB meat in further processed products, optimizing the incorporation of this affected chicken meat based on sensorial, technological, and nutritional profile evaluations. Even though a better understanding of the contribution of genetic and nongenetic factors to the development of growth-related myopathies can be the main strategy to mitigate their negative effects, the poultry industry could benefit from meeting the aforementioned needs.