Literature well describes quality traits of broiler breast with myopathies, but little is known about meat shelf life. Thus, 48 normal, 48 white striped (WS), and 48 wooden (WB) breasts were selected at slaughtering from male chickens (49 d) and kept at 4°C to measure technological traits, microbial total viable count (TVC), proximate composition, and fatty acid profile at 24, 72, 120, 168, 216, and 264 h. Data were analysed with meat type (normal, WS, WB), storage time, and interaction as main effects. The log10 CFU TVC/g were modelled by DMFit for microbial growth parameters. Shelf life end was defined at 7 log10 CFU/g. Normal breasts had lower weight than WS and WB (237 vs. 280 and 312 g); the former also exhibited lower cooking losses than WS and WB (22.0% vs. 23.8% vs. 26.9% (P<0.001). Normal meat showed higher redness than WS and WB (a*: 0.88 vs. 0.41 and 0.43; P<0.001). Regarding proximate composition, WB exhibited a higher water content compared to normal and WS samples (75.0% vs. 73.4% and 73.6%, lower protein (21.4% vs. 23.9%) and higher lipid content (1.88% vs. 1.09%) than normal breasts (P<0.001). Normal breasts had higher saturated fatty acids (FA) and lower polyunsaturated FA rates than WS and WB (30.5% vs. 35.4%; P<0.001). During storage, lightness decreased; yellowness showed the highest value after 24 h and the lowest value after 168 h (b*: 8.28 vs. 6.98; P<0.05). Cooking losses averaged 24.2% after 72 h, decreased until 22.0% between 120 and 168 h, and reached 26.6% between 216 and 264 h (P<0.001). The shear force was the highest at 24 h (5.08 kg/g), then decreased and reached the lowest value by 120 h (2.83 kg/g) (P<0.001). In normal meat, Lag phase of TVC (46.3 vs. 85.2 and 77.8 h) and shelf life (130 vs. 149 and 192 h) were shorter compared to WS and WB. In conclusion, proximate composition and technological traits were impaired by myopathies; however, overall quality of normal and abnormal meat had similar onset during storage, while microbial shelf life increased.
Effect of myopathy occurrence on quality of broiler chicken breasts during storage
Gratta F.;Fasolato L.;Birolo M.;Novelli E.;Petracci M.;Zomeño C.;Piccirillo A.;Pascual Guzmán A.;Xiccato G.;Trocino A.
2018
Abstract
Literature well describes quality traits of broiler breast with myopathies, but little is known about meat shelf life. Thus, 48 normal, 48 white striped (WS), and 48 wooden (WB) breasts were selected at slaughtering from male chickens (49 d) and kept at 4°C to measure technological traits, microbial total viable count (TVC), proximate composition, and fatty acid profile at 24, 72, 120, 168, 216, and 264 h. Data were analysed with meat type (normal, WS, WB), storage time, and interaction as main effects. The log10 CFU TVC/g were modelled by DMFit for microbial growth parameters. Shelf life end was defined at 7 log10 CFU/g. Normal breasts had lower weight than WS and WB (237 vs. 280 and 312 g); the former also exhibited lower cooking losses than WS and WB (22.0% vs. 23.8% vs. 26.9% (P<0.001). Normal meat showed higher redness than WS and WB (a*: 0.88 vs. 0.41 and 0.43; P<0.001). Regarding proximate composition, WB exhibited a higher water content compared to normal and WS samples (75.0% vs. 73.4% and 73.6%, lower protein (21.4% vs. 23.9%) and higher lipid content (1.88% vs. 1.09%) than normal breasts (P<0.001). Normal breasts had higher saturated fatty acids (FA) and lower polyunsaturated FA rates than WS and WB (30.5% vs. 35.4%; P<0.001). During storage, lightness decreased; yellowness showed the highest value after 24 h and the lowest value after 168 h (b*: 8.28 vs. 6.98; P<0.05). Cooking losses averaged 24.2% after 72 h, decreased until 22.0% between 120 and 168 h, and reached 26.6% between 216 and 264 h (P<0.001). The shear force was the highest at 24 h (5.08 kg/g), then decreased and reached the lowest value by 120 h (2.83 kg/g) (P<0.001). In normal meat, Lag phase of TVC (46.3 vs. 85.2 and 77.8 h) and shelf life (130 vs. 149 and 192 h) were shorter compared to WS and WB. In conclusion, proximate composition and technological traits were impaired by myopathies; however, overall quality of normal and abnormal meat had similar onset during storage, while microbial shelf life increased.Pubblicazioni consigliate
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