Poultry breasts with white striping meat x impacts on technological properties

Natalia De Morais Leite,Fabio Augusto Garcia Coró,Mayka Reghiany Pedrao,Talita Kato,Lucia Felicidade Dias,Ioshimi Lilian Watanabe Hasunuma,Jorge Nicolas Inoue,Roberta Barreiros De Souza

doi:10.33448/rsd-v9i11.9448

Natalia De Morais Leite, Fabio Augusto Garcia Coró + Show 6 more

Open Access

https://doi.org/10.33448/rsd-v9i11.9448

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Abstract

This work aimed to characterize the physicochemical parameters and technological properties of breasts from poultry with WS and compare them with normal breasts to evaluate breast quality. Poultry breast fillets (10 normal and 10 carcasses with WS) were White Striping (WS) is a major problem that compromise the quality of the meat. Occurrence of WS on the surface of chicken breasts impairs the visual appearance and consequently decreases consumer acceptance causing damage to the industrial sector. obtained from a slaughterhouse. Then they were weighed, packaged and stored in the freezer at -20°C until analysis of: pH, moisture, protein, lipids, lipid oxidation, warmed-over flavor (WOF), water holding capacity (WHC), cooking loss (CL), exudate protein content (EP) and myofibrillar fragmentation index (MFI) of proteins. The physicochemical characteristics and technological parameters of poultry breasts with WS compromised the quality of the product when compared to the normal breast showing heavier breasts, increasing moisture, lipid content, lipid oxidation and WOF, reduction in total protein content and WHC and an increase in CL, EP content and MFI of proteins. Therefore, this myopathy showed changes in the physical and chemical parameters that can compromise the technological and sensory aspects of meat products, affecting their quality.

Highlights

White Striping (WS) myopathy in poultry breasts produce negative visual characteristics due to the presence of white striae in the breasts (Petracci et al 2014), changes in chemical composition and consumer rejection of purchase (Kuttappan et al 2012; Kuttappan et al 2013). It was observed by Petracci and Cavani (2012) that fastgrowing poultry was more susceptible to heat stress due to the reduction in their thermoregulatory capacity, which influenced the quality of poultry meat due to increasing production of free radicals in the muscle
Poultry breasts classified as WS myopathy and normal were weighed in a semi-analytical scale, labeled and sealed and forwarded, under refrigeration, to the Meat Science Laboratory of the Federal Technological University of Paraná, Campus Londrina, Brazil, where samples were properly packaged with plastic wrap to prevent dryness and stored in a freezer at -20oC
According to Petracci and Cavani (2012), this poultry quality may be associated with their genome due to the molecular responses of proteins and metabolic pathways that may help in identifying the mechanisms underlying muscle conversion

Summary

Introduction

White Striping (WS) myopathy in poultry breasts produce negative visual characteristics due to the presence of white striae in the breasts (Petracci et al 2014), changes in chemical composition and consumer rejection of purchase (Kuttappan et al 2012; Kuttappan et al 2013). The incidence of poultry breasts with WS in industry has been high, with a detected incidence of 12% to 40% in countries such as Italy and Brazil (Petracci et al 2013) which cause economic losses caused by myopathies in chicken breasts like: WS and Wooden Breast estimated at up to US$ 70.632/day (Zanetti et al 2018) These losses are related to the non-utilization of this raw material due to the rejection and the impossibility of commercialization of carcasses as whole poultry (Corazza et al 2017). The objective of this study was to characterize the physicochemical parameters and technological properties of poultry breast muscle (Pectoralis major) with WS myopathy and compare them with normal poultry breasts to evaluate the quality of this meat

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