Classification of wooden breast myopathy in chicken pectoralis major by a standardised method and association with conventional quality assessments

International Journal of Food Science and Technology - Tập 53 Số 7 - Trang 1744-1752 - 2018
Line Barner Dalgaard1,1, Martin Krøyer Rasmussen2, Hanne Christine Bertram3, Jens Askov Jensen2, Hanne Søndergaard Møller2, Margit Dall Aaslyng4, Eva Kildall Hejbøl5, Jacob R. Pedersen6, Dieter Elsser‐Gravesen7, J.F. Young2
1Section for Sports Science, Aarhus University, Dalgas Avenue 4, 8000 Aarhus C., Denmark
2Department of Food Science, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark
3Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792, Årslev, Denmark
4Danish Meat Research Institute, Technological Institute, Gregersensvej 9, 2630 Taastrup, Denmark
5Institute of Clinical Research, University of Southern Denmark, Odense, Denmark
6Danpo A/S, Vestre Skovvej 3, 9600 Aars, Denmark
7ISI Food Protection, Agro Food Park 13, 8200 Aarhus N, Denmark

Tóm tắt

SummaryWooden breast (WB) abnormalities of broilers compromise the quality of fresh and processed meat. Yet, no standardised classification method for evaluating WB currently exists. We here provide a novel classification method to determine the severity of WB by palpation. Data were evaluated by one‐way anova. The classification method proved robust and reliable to classify broiler filets into three distinct categories (no, moderate and severe WB). This was supported by histological findings, demonstrating less muscle tissue in WB‐affected samples. Moreover, moisture content, resistance to compression, mobile water fraction, drip loss and cooking loss, as well as intramuscular and surface pH also increased with WB. Using the classification method, we demonstrated that severe WB increased the diversity of the endogenous microflora and promoted growth of Enterobacteriaceae. In conclusion, the presented classification method correlates with known meat quality traits and will be a valuable tool for future studies on WB.

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Tài liệu tham khảo

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International Journal of Food Science and Technology

Tập 53 Số 7

1744-1752

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