Physical and chemical aspects of breast meat from broilers affected by white striping

• Grant number: 17/17342-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2018
• End date: January 31, 2019
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Production
• Principal Investigator: Hirasilva Borba
• Grantee: Diovane Augusto Domingos
• Host Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil

Abstract

This study will be developed at School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, in association with other research institutions located in Brazil. The aim of this study is to characterize the breast meat from broilers affected by different degrees of severity of myopathy white striping, as well to evaluate the influence of this myopathy on meat quality, so that the purchase intention by the consumer may be influenced. Will be used Pectoralis major samples from birds with different, reared and slaughtered in south and southeastern Brazil. Will be used Pectoralis major samples from broilers affected by white striping in different severity degrees. Will be evaluated color, pH, water holding capacity, cooking weight loss, shear force, collagen, sarcomere length, chemical composition and cholesterol concentration. (AU)