Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle.

The rising health consciousness of consumers has resulted in multiple studies on the use of animal and vegetable proteins in gluten-free noodle production, but chicken breast meat (CBM) has not been the subject of such studies. Thus, we aimed to create protein-fortified gluten-free noodles using economical and nutritious CBM and compare their quality attributes with commonly used wheat flour noodles (WN). Among the CBM noodles (CN), CN with tapioca starch (CN-T) showed the highest sensory and textural similarity to WN. The color values of cooked noodles were not considerably different. The water absorption capacity and volume expansion ratio of CN-T were not significantly different from those of WN. In CNs, an ungelatinized microstructure was observed, and CN-T displayed well-formed structural bonds related to adhesiveness, similar to WN. The CN-T had a protein content about 2% higher than WN. This finding is informative for the development of gluten-free noodles using CBM.

Isolation and characterization of multidrug-resistant Salmonella-specific bacteriophages and their antibacterial efficiency in chicken breast.

The use of phages as biocontrol agents against antibiotic-resistant strains of Salmonella spp. is gaining attention. This study aimed to isolate lytic bacteriophages specific for multidrug-resistant Salmonella enterica serovars Typhimurium; it also evaluated the bactericidal effect of isolated phages (STP-1, STP-2, STP-3, and STP-4) from sewage sample against S. Typhimurium as host strains. Moreover, a current study evaluated the efficacy of a bacteriophage cocktail against S. Typhimurium cocktail in chicken breast meat. The 4 phages were classified under the Caudoviricetes class by morphology characterization. On host range testing, they exhibited lytic activities against S. Typhimurium, S. Enteritidis, and S. Thompson. In the stability test, the phages exhibited resistance to heat (above 70°C for 1 h) and pH (strongly alkaline for 24 h). Additionally, the phages had comparable adsorption rates (approximately 80% adsorption in under 5 min). Additionally, the latent periods ranged from 30 to 50 min, with respective burst sizes of 31, 218, 197, and 218 PFU/CFU. In vitro, bacterial challenge demonstrated that at a multiplicity of infection (MOI) of 10, each phage consistently inhibited S. Typhimurium growth at 37°C for 24 h. In the food test, the phage cocktail (MOI = 1,000) reduced S. Typhimurium in artificially contaminated chicken breast meat stored at 4°C by 0.9 and 1.2 log CFU/g after 1 and 7 d, respectively. The results point toward a promising avenue for addressing the challenge of multidrug-resistant S. Typhimurium in the food industry through the use of recently discovered phages. Notably, the exploration of phage cocktails holds significant potential for combating S. Typhimurium in chicken breast products in the times ahead.

Transcriptome Analysis of Protocatechualdehyde against Listeria monocytogenes and Its Effect on Chicken Quality Characteristics.

The development of natural antimicrobial agents offers new strategies for food preservation due to the health hazards associated with the spoilage of meat products caused by microbial contamination. In this paper, the inhibitory mechanism of protocatechualdehyde (PCA) on Listeria monocytogenes was described, and its effect on the preservation of cooked chicken breast was evaluated. The results showed that the minimal inhibitory concentration (MIC) of PCA on L. monocytogenes was 0.625 mg/mL. Secondly, PCA destroyed the integrity of the L. monocytogenes cell membrane, which was manifested as a decrease in membrane hyperpolarization, intracellular ATP level, and intracellular pH value. Field emission gun scanning electron microscopy (FEG-SEM) observed a cell membrane rupture. Transcriptome analysis showed that PCA may inhibit cell growth by affecting amino acid, nucleotide metabolism, energy metabolism, and the cell membrane of L. monocytogenes. Additionally, it was discovered that PCA enhanced the color and texture of cooked chicken breast meat while decreasing the level of thiobarbituric acid active substance (TBARS). In conclusion, PCA as a natural antibacterial agent has a certain reference value in extending the shelf life of cooked chicken breast.

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.

Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat.

This study investigated the potential of isochoric freezing for chicken breast meat for the first time. Chicken breast samples were immersed in isochoric NaCl solutions with various concentrations of 0 (pure water, PW), 1.5 and 2.5 % at -4 and -8 °C, respectively, and effects of process parameters such as temperature, pressure, and solution concentration on quality characteristics of the sample including colour, water holding capacity, weight loss, texture, microstructure, and water mobility were evaluated. Results showed that increasing NaCl concentrations depressed freezing temperature and pressure and samples treated in PW and 1.5 % NaCl solution at -4 and -8 °C exhibited a significant decrease (P < 0.05) in the quality characteristics, while those treated in 2.5 % solution at -4 and -8 °C showed no significant difference compared with the control. These results indicated the potential for enhancing the quality of meats preserved in isochoric systems.

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat.

This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (UDW), immersing in CP (0.15 g/100 mL) solution and immersing in ultrasound combined with CP (UCP). The results showed that the drip and cooking loss of meat decreased significantly in UCP at4and -18 °Cwith the extension of storage time. A large amount of non-flowing water transformed into free water in the 4 °C for 5 d, and the smallest degree of water migration was observed at -18 °C in UCP. The texture parameters of UCP group were significantly improved, especially for decreased hardness and increased elasticity. Furthermore, there had no significant effect on the color of chicken breast.

Comparison of chicken breast quality characteristics and metabolites due to different rearing environments and refrigerated storage.

The objective of the present study was to compare the breast meat quality and metabolomic characteristics from broilers that were raised in conventional (conventional farm reared-broilers; CB, n = 20) and legally approved animal welfare farms (welfare farm reared-broilers; WB, n = 20) in aerobic cold storage (1, 3, 5, and 7 d). Compared to CB chickens, the WB chickens had a larger floor size as well as lower stocking density, atmospheric ammonia, and nipple-shared chicken counts. The results demonstrated significantly higher pH, L⁎- and b⁎-value, and lower shear force in CB compared to WB during cold storage. Using 1H NMR analysis, 25 compounds were identified in the chicken breast meat. Partial least square-discriminant analysis (PLS-DA) was performed based on the identified metabolites. The content of 15 metabolites (1 di-peptide, 9 free amino acids, 2 glycolytic potential-related products, 2 nucleotide-related products, and 1 organic acid) was significantly different due to the rearing environment (CB vs. WB). Among them, all free amino acids were higher in CB than in WB. Six free amino acids (glycine, isoleucine, leucine, phenylalanine, valine, and ß-alanine) had variable importance in projection (VIP) score >1, regardless of the number of cold storage days. Therefore, these compounds in the breast meat may be used as potential markers to determine the rearing environment of broilers. Also, this result might be an indication of stress-related meat quality changes in broilers.

Water properties and marinade uptake in broiler pectoralis major with the woody breast condition.

To provide insight into the mechanisms by which the woody breast (WB) condition reduces marinade uptake, water properties of normal (NOR) and WB meat were investigated using TD-NMR. Broiler Pectoralis major was marinated with either water, 0.625% sodium tripolyphosphate, 5% NaCl, or 5% NaCl + 0.625% sodium tripolyphosphate (SP). Targeted final concentrations were 4% NaCl and 0.5% SP. WB reduced meat marinade uptake but did not affect relationships between marinade ingredients and water mobility. WB inhibited increases in extra-myofibrillar water mobility induced by marinade ingredients. Marination increased intra-myofibrillar water (Amp21) regardless of marinade ingredients or muscle condition; however, WB resulted in reduced Amp21. Additionally, NaCl- or phosphate-induced extra-myofibrillar water (Amp22) gain in WB was greater than that in NOR. Our data suggest changes in both Amp21 and Amp22 are related to the difference in marinade uptake between NOR and WB meat marinated with NaCl-phosphate marinade.

Genetic Evaluation of Body Weights and Egg Production Traits Using a Multi-Trait Animal Model and Selection Index in Thai Native Synthetic Chickens (Kaimook e-san2).

To improve the genetics of both growth and egg production, which are limitations in purebred native chickens, new genetic lines can be developed using an appropriate genetic approach. The data used in this study included 2713 body weight (BW0, BW4, BW6, BW8, and BW10), breast circumference (BrC6), chicken age at first egg (AFE), and egg production (240EP, 270EP, 300EP, and 365EP) records covering the period 2015 to 2020. A multi-trait animal model with the average information-restricted maximum likelihood (AI-REML) and a selection index was used to estimate the variance components, genetic parameters, and breeding values. The results showed that males had significantly higher weights than females (p < 0.05) from 4 to 10 weeks of age and that this difference increased over the generations. The differences between BW0 and BrC6 by sex and generation were not significant (p > 0.05). The estimated heritability of body weight ranged from 0.642 (BW0) to 0.280 (BW10); meanwhile, the estimated heritability of BrC6 was moderate (0.284). For egg production traits, the estimated heritability of 240EP, 270EP, 300EP, and 365EP was 0.427, 0.403, 0.404, and 0.426, respectively, while the estimated heritability of AFE was 0.269. The genetic and phenotypic correlations among the growth traits (BW0 to BW10) were low to highly positive. The genetic and phenotypic correlations between growth (BW0 to BW10) and BrC6 traits were positive, and the genetic correlations between BW6 (0.80), BW8 (0.84), BW10 (0.93), and BrC6 were strongly positive. Genetic correlations among the egg production traits (240EP, 270EP, 300EP, and 365EP) were low to highly positive and ranged from 0.04 to 0.86. The genetic correlations between AFE and all egg production traits were low to moderately negative and ranged from -0.14 to -0.29. The positive genetic correlations between body weight (BW6, BW8, and BW10) and egg production traits were found only in 240EP. The average genetic progress of body weight traits ranged from -0.38 to 30.12 g per generation for BW0 to BW10 (p < 0.05); the genetic progress was 0.28 cm per generation for BrC6 (p > 0.05). The average genetic progress of cumulative egg production traits ranged from 4.25 to 12.42 eggs per generation for 240EP to 365EP (p < 0.05), while the average genetic progress of AFE was -7.12 days per generation (p < 0.05). In conclusion, our study suggests that the body weight at six weeks of age (BW6), breast circumference at six weeks of age (BrC6), cumulative egg production at 240 days of age (240EP), and age at first egg (AFE) are the traits that should be used as selection criteria, as they have a positive effect on the development of growth and egg production.

Evaluation of the PLA-nZH-Cu Nanocomposite Film on the Micro-Biological, Organoleptic and Physicochemical Qualities of Packed Chicken Meat.

This research evaluated the contribution of nanocomposite films based on different concentrations of nZH-Cu (1%, 2%, and 3%) to the microbiological, organoleptic, and physicochemical characteristics of packed chicken breast meat. Analysis of some meat quality traits, such as microbiological, chemical, and physical, were conducted on a laboratory scale. For this, small squares of chicken breast meat, weighing approximately 10 g, were aseptically wrapped with rectangular pieces of 5 × 10 cm PLA-nZH-Cu nanocomposite films, which were stored at 4 °C for 20 days. The microbiological results indicated efficient antibacterial activity (at any nZH-Cu concentration in the nanocomposite films) on the total viable count of groups of psychrophiles, aerobic mesophiles, Enterobacteriaceae, and Salmonella spp. until day 10 of storage (p < 0.05). No significant changes were observed in the organoleptic (color) and physicochemical qualities (texture, weight, pH, and acidity) until day 10 of storage at 4 °C (p < 0.05). The analysis of the experimental tests carried out determined that the PLA-nZH-Cu nanocomposite films played an effective role in the bacterial safety of the packaged chicken. It was concluded that the nZH-Cu nanocomposite films, at all concentrations tested, extended the shelf life of the chicken breast meat for up to 10 days in a refrigerator at 4 °C.

Effect of freezing on the quality of breast meat from broilers affected by White Striping myopathy.

The aim of this study was to evaluate possible changes in the quality of chicken breast meat containing white stripes during freezing for 12 mo. Samples of Pectoralis major muscle from male Cobb 500 broilers containing white stripes in moderate and severe degrees were used, as well as samples from a control group (normal - absence of myopathies). Part of the samples (n = 60; n = 20 for each severity degree) were analyzed on the day of collection (beginning) and the rest (n = 240) was frozen (-20°C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), color, pH, water holding capacity, cooking loss, tenderness, lipid oxidation, chemical composition, cholesterol and collagen concentrations, myofibrillary fragmentation, and sarcomere length were analyzed. Microbiological analysis of samples was performed at the beginning and after 12 mo of freezing. Myopathy linked to freezing showed results of increased meat tenderness, with reduction of crude protein and mineral matter and increase of moisture, fat, and cholesterol, without affecting the meat's collagen percentages. However, these variations with the onset of myopathy do not compromise the consumption of broiled chicken breast meat, kept frozen for up to 12 mo.

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.

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.

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.

Evaluation of the effect of neutral electrolyzed water and peroxyacetic acid alone and in combination on microbiological, chemical, and sensory characteristics of poultry meat during refrigeration storage.

The objectives of this study were to evaluate the efficacy of near-neutral electrolyzed water (NEW) (100 and 200 µg/ml), peroxyacetic acid (PAA) (200 and 400 µg/ml), and their combination (NEW 100 µg/ml + PAA 200 µg/ml) on microbial quality, pH, TBARS value, and sensory quality of fresh chicken breast meat dipped into the solutions for 10 min at room temperature. Meat samples were tested immediately after treatments and on days 2, 4, and 6 of storage at 4℃. All treatments were effective in reducing microbial populations throughout the storage (P < 0.05), with combined treatment showing the strongest antimicrobial activity. On the sixth day of storage, the aerobic plate counts, psychrophilic plate count, Enterobacteriaceae, lactic acid bacteria, and Pseudomonas counts in the NEW 100 µg/ml + PAA 200 µg/ml group were 1.33, 1.40, 1.45, 1.01, and 1.45 log CFU/g, respectively, which was lower than the control group (P < 0.05). In all treatments, the pH value of meat samples increased with storage time. During 6 days of storage, PAA400 group had the lowest increase in pH value (P < 0.05). On day 6, the combined treatment and PAA 400 µg/ml had the lowest lipid oxidation (P < 0.05). On day 6, the NEW100 + PAA200 group obtained the highest score in sensory attributes compared to other treatment groups (P < 0.05). According to the microbial and chemical analysis, the combined treatment of NEW and PAA can be a promising method to extend the shelf life of chicken by about 2 days at 4℃. Also, these compounds do not contain any harmful residues in chicken breast meat and their use is recommended in decontamination of poultry meat.

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.

Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast.

Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65 min and subsequent storage at 4 °C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na+ was absorbed after 12 hr storage. The denaturation temperature (Td ) of isolated chicken Hb decreased to 65.8 °C in the presence of 1.5 M NaCl, while that of the control was 69.4 °C. STPP at pH 9 decreased Td of Hb to 61.4 °C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70 °C for 1 min. RBSs were completely eliminated at core temperature of 85 °C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb.

The effect of low-temperature thermal processing on the quality of chicken breast fillets.

The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality. Heat processing at a temperature of 58℃/200 min produced meat with the most desirable sensory quality. These fillets were characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation.

Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat.

The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with increasing concentration of WP. The highest concentration of WP (7%) resulted in the lowest moisture and fat content and the highest protein content of CBM. Injection of WP elevated the pH and water holding capacity (WHC) of CBM. The cooking loss of CBM was significantly decreased with WP injections of 3% and higher. All WP injections increased the L* of the CBM but decreased the a* and b*. WP injection increased the springiness, cohesiveness, and chewiness and decreased the hardness of the CBM. WP injection increased 2-thiobarbituric acid reactive substances (TBARS) after 3 and 7 days of storage. The volatile basic nitrogen (VBN) content of the CBM increased with increased concentrations of WP. The total microbial count (TMC) of CBM injected with WP was higher initially and after 3 days of storage. Our results showed WP injection improved the WHC of CBM but decreased the storage stability by increasing TBARS, VBN and TMC.

Comparison of quality traits among breast meat affected by current muscle abnormalities.

Over the past several decades, as a result of the increasing growth rate and body size of modern hybrid birds, poultry industry has been facing up the occurrence of many breast meat abnormalities, such as White Striping (WS), Wooden Breast (WB) and Spaghetti Meat (SM), whose incidence has recently reached alarming levels. Thus, the present study aimed at simultaneously investigating the implications of WS, WB and SM abnormalities on meat colour, pH, proximate composition, fatty acid profile, collagen, thermal properties as well as texture and water mobility, assessed on both superficial and deep section of Pectoralis major muscle. Overall, the occurrence of breast abnormalities is associated with a higher ultimate pH and a significant increase in moisture and fat level, coupled with a decrease in protein and ash content with WB showing the most detrimental effect. However, fatty acid profile resulted to be mildly modified only by WS. Moreover, WB fillets showed significantly higher (P < .001) collagen content and stromal protein denaturation enthalpy associated with an altered water distribution and mobility within the muscle tissue. On the contrary, SM samples displayed a lower (P < .001) collagen cross-linking and a softer texture after the cooking. Overall, these findings reveal that the occurrence of WB abnormality exerts a more profound and prominent effect on meat quality traits rather than the presence not only of WS, but also of SM.