Abstract
Simple SummaryStudies of the meat quality of modern birds and their respective myopathies are important to clarify the influence of these on the meat quality of the animals. The constant genetic evolution that birds have undergone is the most plausible cause for the onset of Wooden Breast Myopathy. The processing of byproducts, such as sausages, represents an alternative to avoid the losses that this myopathy generates to the poultry industry due to discards of chickens affected by different degrees of wooden breast myopathy. 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.
Highlights
The world’s chicken meat production has grown markedly in the last decades, with a 3% increase estimated for 2020 in relation to the 95.5 million tons produced in 2019 [1].Today’s successful production and exports of chicken meat are a result of measures adopted by the poultry industry, with high growth rates, higher feed efficiency ratios and elevated meat production [2] that meet the market demands
Sausages freshly produced with chicken meat affected by the myopathy had less (p = 0.0224) protein content than sausages produced with normal chicken meat
The samples of fresh sausage produced with breast meat from chickens affected by wooden breast myopathy exhibited acceptable chemical characteristics, the raw material used in the product elaboration caused a slight decrease in physical quality in terms of color, pH and cooking loss
Summary
The world’s chicken meat production has grown markedly in the last decades, with a 3% increase estimated for 2020 in relation to the 95.5 million tons produced in 2019 [1].Today’s successful production and exports of chicken meat are a result of measures adopted by the poultry industry, with high growth rates, higher feed efficiency ratios and elevated meat production [2] that meet the market demands. Problems that compromise the functionality and quality of chicken meat have accompanied genetic selections [3], and one of the serious problems affecting chicken meat quality is the wooden breast myopathy (WBM) [4]. This disease, whose etiology is unknown, leads to changes in appearance, decrease in technological and nutritional quality and, changes in consumer acceptance [5,6,7,8,9]. To date, it is not known whether this decline in meat quality influences other functional properties that may interfere with the production of sausage products
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
