The aim of the research was to study the effects of “Wooden Breast” (WB) myodegeneration on poultry meat quality. At a poultry meat cutting facility, 30 normal (N) and 30 WB (WB) fillets (Pectoralis major muscle) were selected to measure the weight, cross sectional area, pH and L*a*b* colour values at 48h post mortem, and pH, L*a*b* colour values, water-holding capacity and Warner- Bratzler shear force after 3 months of storage at -20 °C. Data on WB condition showed a negative effect on all of the variables, measured at the cranial end of fillets, where lesions were more visible.
How does “wooden breast” myodegeneration affect poultry meat quality?
DALLE ZOTTE, ANTONELLA;CECCHINATO, MATTIA;TASONIERO, GIULIA;
2014
Abstract
The aim of the research was to study the effects of “Wooden Breast” (WB) myodegeneration on poultry meat quality. At a poultry meat cutting facility, 30 normal (N) and 30 WB (WB) fillets (Pectoralis major muscle) were selected to measure the weight, cross sectional area, pH and L*a*b* colour values at 48h post mortem, and pH, L*a*b* colour values, water-holding capacity and Warner- Bratzler shear force after 3 months of storage at -20 °C. Data on WB condition showed a negative effect on all of the variables, measured at the cranial end of fillets, where lesions were more visible.File in questo prodotto:
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