Effect of “Wooden Breast” appearance on poultry meat quality, histological traits and lesions characterization

The purposes of the study were to investigate the effects of Wooden Breast (WB) myodegeneration on poultry meat quality and to give a contribution in typing lesions morphology. At a poultry meat cutting facility, 30 normal (N) and 30 affected (WB) breast fillets (Pectoralis major) were selected. Weight, cross sectional area (CSA), pH, L*a*b* colour values, water-holding capacity and Warner-Bratzler shear force were determined. Samples were also visually and histologically evaluated. Affected samples were heavier, thicker, paler (P<0.001) and characterized by palpatory hardness and lower water holding capacity (P<0.05). Macroscopically, abnormalities were primarily localized in the cranial portion of the fillet and defined by the presence of bulges, petechiae, fluid and clear exudate and higher pH. Microscopically, the WB condition was characterized by cells with greater CSA (P<0.001) and higher giant fibres prevalence (P<0.01). Data suggest a relationship between breast weight and WB condition.