Journal
POULTRY SCIENCE
Volume 99, Issue 1, Pages 620-628Publisher
ELSEVIER
DOI: 10.3382/ps/pez560
Keywords
broiler; wooden breast; meat quality; sensory evaluation
Categories
Funding
- National Key Research and Development Program of China [2018YFD0500405]
- National Natural Science Foundation of China [31872374, 31571854]
- China Agriculture Research System - Chinese Ministry of Agriculture [CARS-41]
- Earmarked Fund for Jiangsu Agricultural Industry Technology System [JATS[2018]282]
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Wooden breast (WB) has emerged as a dramatically increasing myopathy in the poultry industry over the past few years. The objective of this study was to investigate the incidence of WB in a Chinese commercial broiler processing plant, and the consequences on quality attributes, textural properties, and sensory traits. A total of 1,135 breast fillets were collected at the deboning line and assigned to normal, mild, moderate, and severe WB categories by tactile evaluation. The proportion affected by WB was approximately 61.9%. WB fillets appeared heavier and thicker than normal fillets. The degree of WB myopathy was highly correlated with fillet weight and thickness. The meat quality characteristics of cooking loss and purge loss increased along with increasing severity of WB myopathy. Compression tests of raw meat revealed higher cutting strength and shear values for WB. In cooked meat, only severe WB fillets exhibited elevated hardness and chewiness. Finally, moderate and severe WB fillets affected the sensory evaluation by consumers owing to their impaired general appearance, texture, and drip loss. The results suggested that a high proportion of WB broiler fillets would cause detrimental losses to the poultry meat retailing and processing industry.
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