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Physical, chemical, histological, sensory and technological characterization of meat broilers affected by wooden breast myopathy

Grant number: 17/05754-4
Support type:Regular Research Grants
Duration: October 01, 2017 - September 30, 2019
Field of knowledge:Agronomical Sciences - Animal Husbandry
Principal Investigator:Pedro Alves de Souza
Grantee:Pedro Alves de Souza
Home Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil


This work will be developed at the Faculty of Agrarian and Veterinary Sciences of UNESP, Jaboticabal Campus and at the Faculty of Animal Science and Food Engineering - FZEA / USP, Campus Pirassununga. The objective of this study is to characterize the breast meat of broilers affected by the different degrees of severity of the "Wooden Breast" myopathy, as well as to evaluate the influence of this myopathy on the quality of the meat, so that the intention of purchase by the market Can be influenced. Samples from birds of different strains, reared and slaughtered in the southeastern region of Brazil will be used. Samples of the Pectoralis major muscle from broiler chickens affected by the "Wooden Breast" myopathy in different degrees of severity and that were released for human consumption by the Federal Inspection Service will be used. Part of the samples collected will be vacuum packed and mature for three and seven days at a temperature ranging from 1 to 2ºC. In-natura and mature samples will be evaluated color, pH, water retention capacity, baking weight loss, shear force, lipid oxidation, myofibrillar fragmentation index, sarcomere length, total collagen and thermosoluble, chemical composition, cholesterol , Fatty acid profile, sensorial analysis and histological evaluation of the muscles. Burgers and sausages will be processed using chicken breast meats affected by different degrees of severity of the "Wooden Breast" myopathy. Produced meat products will evaluate process yield, emulsion stability, shrinkage and losses in cooking, texture, color, pH and sensorial analysis. (AU)