ffect of freezing on the quality of breast meat from broilers affected by White Striping myopath

Autor(es)

Pereira, Mateus R. ^[1] ; Mello, Juliana L. M. ^[1] ; Oliveira, Rodrigo F. ^[2] ; Villegas-Cayllahua, Erick A. ^[1] ; Cavalcanti, Erika N. F. ^[1] ; Fidelis, Heloisa A. ^[1] ; Ferrari, Fabio B. ^[1] ; Giampietro-Ganeco, Aline ^[3] ; Souza, Pedro A. ^[1] ; Borba, Hirasilva ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Paulista, UNESP, Technol Dept, BR-14884900 Jaboticabal, SP - Brazil

^[2] Darcy Ribeiro State Univ Northern Fluminense UENF, Agr Sci & Technol Ctr CCTA, BR-28013602 Rio De Janeiro - Brazil

^[3] Univ Sao Paulo, Fac Anim Sci & Food Engn, BR-13635900 Pirassununga, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: POULTRY SCIENCE; v. 101, n. 2 FEB 2022.
• Citações Web of Science: 0

Resumo

The aim of this study was to evaluate possible changes in the quality of chicken breast meat containing white stripes during freezing for 12 mo. Samples of Pectoralis major muscle from male Cobb 500 broilers containing white stripes in moderate and severe degrees were used, as well as samples from a control group (normal - absence of myopathies). Part of the samples (n = 60; n = 20 for each severity degree) were analyzed on the day of collection (beginning) and the rest (n = 240) was frozen (-20 degrees C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), color, pH, water holding capacity, cooking loss, tenderness, lipid oxidation, chemical composition, cholesterol and collagen concentrations, myofibrillary fragmentation, and sarcomere length were analyzed. Microbiological analysis of samples was performed at the beginning and after 12 mo of freezing. Myopathy linked to freezing showed results of increased meat tenderness, with reduction of crude protein and mineral matter and increase of moisture, fat, and cholesterol, without affecting the meat's collagen percentages. However, these variations with the onset of myopathy do not compromise the consumption of broiled chicken breast meat, kept frozen for up to 12 mo. (AU)

• Processo FAPESP: 18/25447-1 - Armazenamento sob congelamento da carne de peito de frangos de corte acometidos pelas miopatias White Striping e peito de madeira e seus efeitos sobre a qualidade da carne
• Beneficiário: Hirasilva Borba
• Modalidade de apoio: Auxílio à Pesquisa - Regular