Abstract
Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from −40 °C to 50 °C at 5 °C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra.
Highlights
In recent decades, the overall consumption of chicken and turkey meat has increased considerably and it is expected that in the coming years, chicken will become the most produced type of meat in the world
The aim of this research was to develop a sensor based in spectrophotometry to detect white striping physiopathy in chicken breast meat in whole chicken carcass with skin
Permittivity of the samples was measured in the surface of the breasts in radiofrequency and microwave ranges
Summary
The overall consumption of chicken and turkey meat has increased considerably and it is expected that in the coming years, chicken will become the most produced type of meat in the world. It has been estimated that in 2020, global chicken meat production will be around 122.5 million tons [1]. The two main reasons that are driving the success of poultry meat are the low price and the healthy nutritional profile compared to pork and beef. As a result of increasing demand, there has been an intensification in poultry production, where modern hybrid broilers show a pectoral development greater than 20% of the body weight [2]. This production intensification has increased the incidence of abnormalities in the pectoralis muscle [3,4,5]. The most common malformations are deep pectoral myopathy [6,7] and white striping [8,9]
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