Differentiating Breast Myopathies through Color and Texture Analyses in Broiler

Foods

DanielleRodrigues Magalhaes¹  JoséLuis Olleta¹  Maríadel Mar Campo¹  VirginiaCelia Resconi¹  Ana Guerrero¹  Eduardo Lisbinski¹  IvannaMoraes de Oliveira¹  Leticia Mur¹  Bruna Boito¹  Marta Barahona¹ 

[1] Department Animal Husbandry and Food Science, Instituto Agroalimentario IA2, Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain;

关键词: wooden breast;    white striping;    spaghetti meat;    reflectance;    compression test;    Warner–Bratzler;   

DOI  :  10.3390/foods9060824

来源: DOAJ

【 摘 要 】

Wooden breast (WB), white striping (WS) and spaghetti meat (SM) are breast myopathies of the Pectoralis major that greatly affect meat quality in broilers. To differentiate color and texture characteristics with instrumental methods, some of them applied for the first time in this species, 300 carcasses were randomly chosen from an abattoir from five different flocks from the same farm, at a rate of 60 carcasses from each flock. Twenty-four hours after slaughter, both side breasts were dissected, and yields calculated. Color was measured on the surface of the breast with a spectrocolorimeter and reflectance values obtained. Texture was measured on raw meat with a modified compression test that hinders the fiber from expanding transversally and a texture profile analysis (TPA) and also on cooked meat with a Warner–Bratzler shear and a TPA. Color differs between severity degrees, increasing redness (from −1.77 to −1.32 in WB) and, especially, yellowness (from 5.00 to 6.73 in WS) and chroma (from 5.75 to 7.22 in SM) with the severity of the myopathy. The subtraction R630 minus R580 was found to be a useful index to differentiate breast myopathies degrees. The modified compression test can be considered an effective tool to assess the hardness of different structures in each myopathy. Texture differences in the myopathies are better assessed in raw than in cooked meat.

【 授权许可】

Unknown