Sensorial analysis of broiler breast fillets with muscle myopathy

• Grant number: 20/00238-0
• Support Opportunities: Scholarships abroad - Research Internship - Scientific Initiation
• Effective date (Start): March 18, 2020
• Effective date (End): July 17, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Aline Silva Mello Cesar
• Grantee: Julia Pereira Martins da Silva
• Supervisor: Mark Wesley Schilling
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Research place: Mississippi State University (MSU), United States
• Associated to the scholarship: 18/26797-6 - Effect of dietary oleic acid on fatty acid composition and inflammatory response profile in different tissues of pigs, BP.IC

Abstract

The qualitative properties of meat are of great importance in the poultry market, as chicken is widely consumed as meat and also in processed products. Among the countries, the United States presents itself as the world's largest chicken meat producer and second largest exporter. The high consumption of this type of meat is due to the fact that chicken meat is the lowest priced animal protein on the market, excellent consumer acceptance and because it is considered part of healthy diets. These factors are constantly driving the poultry industry in search of ever better products in a shorter time, making production lines increasingly efficient with technological advances in processing and genetic improvement. Genetic selection made the broilers reach the slaughter weight in a shorter time ensuring the highest quality of meat to meet the market demands, however, some abnormalities or myopathies can be observed in the poultry's breast, among them the white striping (WS) and wooden breast (WB). This type of muscle injury is associated with loss of quality in the end product and is an undesirable side effect of genetic selection. Chicken meat with this type of injury can be used to make processed chicken meat products. Product quality can be tested through a number of factors including product sensory analysis that assesses consumer acceptability of products. Thus, we intend to use sensory analysis to evaluate the quality of processed chicken products made with WB chicken breast and normal chicken breast. (AU)