The use of white striped chicken breasts on the quality of nuggets and hamburgers

Sinara Bordignon,Marcel Manente Boiago,Lenita Moura Stefani

doi:10.1590/fst.16320

Sinara Bordignon, Marcel Manente Boiago + Show 1 more

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https://doi.org/10.1590/fst.16320

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Abstract

The objective of this study was to evaluate physically and chemically chicken breasts with different degrees of white striping (WS), as well as its effect on the process and quality of nuggets and hamburgers. Chicken breasts fillets were obtained from male chicken broilers weighing approximately 3 kg at the slaughterhouse and classified based on the WS degree as normal, moderate or severe. Chemical composition was evaluated (moisture, crude protein, fat, mineral matter and total collagen), as well as pH, color (CIELab), thiobarbituric acid reactive substances, water holding capacity, cooking loss, shear force, dough stability, cooking yield and size reduction of nuggets and hamburgers. The presence of severe WS in chicken breasts changed its chemical composition leading to increased content of fat and collagen, higher lipid oxidation (TBARS), as well as lower crude protein. In addition, breasts with severe WS showed greater cooking loss and lower water holding capacity, besides increased yellow intensity. The presence of WS did not affect significantly the production and quality of chicken nuggets and hamburgers, causing only few changes in hamburger´s cooking loss, and therefore, it is a good destination for this kind of meat.

Highlights

The white striping (WS) anomaly is an emerging problem in the poultry industry worldwide and it is directly related to the appearance of chicken meat, the breast (Pectoralis major)
According to Kuttappan et al (2013), the protein reduction observed in breasts with WS correlates with the degeneration and atrophy of the muscles and this fact may be related to decreased myofibril and sarcoplasmic proteins in the breasts of broiler chickens
Our results show that there is a significant influence of different degrees of WS on the physical and chemical characteristics of chicken breast meat, which are corroborated by the literature (Ferreira et al, 2014; Mudalal et al, 2014; Tasoneiro et al, 2016; Alnahhas et al, 2016)

Summary

Introduction

The white striping (WS) anomaly is an emerging problem in the poultry industry worldwide and it is directly related to the appearance of chicken meat, the breast (Pectoralis major) This myopathy is characterized by the appearance of whitish streaks in the same direction of the muscle fiber with different degrees of intensities, which may impact meat quality, consumers acceptance (Kuttappan et al, 2012a), causing condemnantion by the industry (Galiropoulou, 2013) and considerable economic losses (Kuttappan et al, 2012b). Breasts with moderate degree of WS are commercialized in the domestic market, since their visual aspects do not meet the quality standards for exportation These extra procedures cause economic losses in the overall process (Kuttappan et al, 2012a)

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