Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by White Striping and Wooden Breast myopathies

被引：110

作者：

Tasoniero, G. ^{[1
]}

Cullere, M. ^{[1
]}

Cecchinato, M. ^{[1
]}

Puolanne, E. ^{[2
]}

Zotte, A. Dalle ^{[1
]}

机构：

[1] Univ Padua, Dept Anim Med Prod & Hlth, Viale Univ 16, I-35020 Padua, Italy

[2] Dept Food & Environm Sci, EE, POB 66, Helsinki 00014, Finland

来源：

POULTRY SCIENCE | 2016年 / 95卷 / 11期

关键词：

chicken breast; white Striping; wooden Breast; physicochemical analyses; sensory profile; MEAT QUALITY; COMMERCIAL CONDITIONS; SKELETAL-MUSCLE; FILLETS; COOKING; IMPACT; DAMAGE; BEEF; MYODEGENERATION; COCCIDIOSIS;

D O I：

10.3382/ps/pew215

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The aim of the research was to study the impact of white striping and wooden breast myopathies on the technological quality, mineral, and sensory profile of poultry meat. With this purpose, a total of 138 breasts were selected for a control group with normal breasts (N), a group of breasts characterised by white striping (WS) myopathy, and a group of breasts having both white striping and wooden breast myopathies (WSWB). Data revealed that the simultaneous WS lesion individually considered, had a further detrimental effect on pH (6.04 vs. 5.96; P < 0.05), yellow-ness (11.4 vs. 10.3; P < 0.01), cooking losses (30.4 vs. 27.6%; P < 0.05), toughness instrumental values (22.8 vs. 20.0 N; P < 0.01), and perception (6.22 vs. 5.56; P < 0.01). In addition, mineral contents suggest that a defective ions regulation is also present in white striping and wooden breast myopathies.

引用

页码：2707 / 2714

页数：8

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