Functional property issues in broiler breast meat related to emerging muscle abnormalities

In the past few decades, a remarkable increase in the incidence of breast muscle abnormalities termed as white striping (WS) and wooden-breast (WB) (normally downgraded by the poultry industry and used as raw materials to produce processed products) was observed. Thus, the present study aimed at evaluating the effect of WS and/or WB abnormalities on main compositional traits, lipid and protein oxidation and physicochemical state of water assessed by time domain nuclear magnetic resonance. Overall, if compared with controls, WS and WB groups revealed an increased (P < 0.05) moisture, fat and collagen contents coupled with reduced protein and total heme pigments levels. Otherwise, negligible modifications in fatty acid profile were found. Moreover, higher carbonyls (P < 0.05) were measured in WB and WS/WB samples if compared to normal and WS ones, and WB group also exhibited higher (P < 0.05) TBARS values. Abnormal samples showed a remarkable increase in proportion and mobility of extra-myofibrillar water fraction especially in WB and WS/WB groups. As a result, both functional and quality issues might arise when processed products are formulated including raw meats affected by WS and/or WB. (C) 2016 Elsevier Ltd. All rights reserved.