The Impaired Quality of Chicken Affected by the Wooden Breast Myopathy is Counteracted in Emulsion-type Sausages

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2019 Apr 9

PMID 30956317

Citations 14

Authors

Marta Suely Madruga

Thayse Cavalcante da Rocha

Leila Moreira de Carvalho

Ana Maria Barbosa Lima Sousa

Arnoud Clementino de Sousa Neto

Daniella Godoy Coutinho

Andressa Samara de Carvalho Ferreira

Alida Janine Soares

Mercia de Sousa Galvao

Elza Iouko Ida

Mario Estevez

Affiliations

Soon will be listed here.

Abstract

The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and sensory properties of such sausages were compared with those produced from normal (N) breast meat. Three types of chicken sausages were elaborated: 100% containing N chicken meat, 100% of WB chicken meat and 50% N/50% of WB meat. The WB chicken meat presented higher values for pH, L*, moisture, cooking loss, shear force, hardness, chewiness, adhesiveness and gumminess; while WHC and protein content were higher for N chicken meat. N and WB chicken sausages presented similar values of WHC, a*, b* color values, protein content and TBARS. QDA indicated no sensory differences between the three sausage formulations, so did the acceptability and purchase intention. Therefore, WB chicken meat may be used to produce chicken sausages combined or not with N chicken meat. Further studies, however, may be required to investigate the nutritional value and digestibility of WB meat and derived products.

Citing Articles

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Quality properties of chicken meatballs prepared with varying proportions of woody breast meat.

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Effects of Guanidinoacetic Acid Supplementation on Productive Performance, Pectoral Myopathies, and Meat Quality of Broiler Chickens.

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Effect of wooden breast myopathy on texture and acceptability of emulsified chicken patties.

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