Differentiating Breast Myopathies through Color and Texture Analyses in Broiler

Author(s)

del Mar Campo, Maria ^[1] ; Mur, Leticia ^{[1, 2]} ; Guerrero, Ana ^[1] ; Barahona, Marta ^[1] ; Celia Resconi, Virginia ^[1] ; Rodrigues Magalhaes, Danielle ^[1] ; Lisbinski, Eduardo ^[1] ; Boito, Bruna ^[1] ; Moraes de Oliveira, Ivanna ^[1] ; Luis Olleta, Jose ^[1]

Affiliation

^[1] Univ Zaragoza CITA, Inst Agroalimentario IA2, Dept Anim Husb & Food Sci, Miguel Servet 177, Zaragoza 50013 - Spain

^[2] GRP UVESA, Pol Ind Montes Cierzo A68 Km 86Apdo 67, Tudela 31500 - Spain

• Document type: Journal article
• Source: FOODS; v. 9, n. 6 JUN 2020.
• Web of Science Citations: 2

Abstract

Wooden breast (WB), white striping (WS) and spaghetti meat (SM) are breast myopathies of the Pectoralis major that greatly affect meat quality in broilers. To differentiate color and texture characteristics with instrumental methods, some of them applied for the first time in this species, 300 carcasses were randomly chosen from an abattoir from five different flocks from the same farm, at a rate of 60 carcasses from each flock. Twenty-four hours after slaughter, both side breasts were dissected, and yields calculated. Color was measured on the surface of the breast with a spectrocolorimeter and reflectance values obtained. Texture was measured on raw meat with a modified compression test that hinders the fiber from expanding transversally and a texture profile analysis (TPA) and also on cooked meat with a Warner-Bratzler shear and a TPA. Color differs between severity degrees, increasing redness (from -1.77 to -1.32 in WB) and, especially, yellowness (from 5.00 to 6.73 in WS) and chroma (from 5.75 to 7.22 in SM) with the severity of the myopathy. The subtraction R630 minus R580 was found to be a useful index to differentiate breast myopathies degrees. The modified compression test can be considered an effective tool to assess the hardness of different structures in each myopathy. Texture differences in the myopathies are better assessed in raw than in cooked meat. (AU)

• FAPESP's process: 16/01961-2 - Meta-analysis of different nutritional plans during the post-weaning phase and its impact on the finishing of beef cattle in tropical regions
• Grantee: Ivanna Moraes de Oliveira
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor