Effect of breast myopathies on quality and microbial shelf life of broiler meat

被引:38
作者
Gratta, F. [1 ]
Fasolato, L. [2 ]
Birolo, M. [1 ]
Zomeno, C. [2 ]
Novelli, E. [2 ]
Petracci, M. [3 ]
Pascual, A. [2 ]
Xiccato, G. [1 ]
Trocino, A. [2 ]
机构
[1] Univ Padua, Dept Agron Food Nat Resources Anim & Environm DAF, Viale Univ 16, I-35020 Padua, Italy
[2] Univ Padua, Dept Comparat Biomed & Food Sci BCA, Viale Univ 16, I-35020 Padua, Italy
[3] Univ Bologna, Alma Mater Studiorum, Dept Agr & Food Sci, I-47521 Cesena, Forli Cesena, Italy
关键词
white striping; wooden breast; technological traits; fatty acid profile; microbial spoilage; PECTORALIS-MAJOR MUSCLE; PREDICTING BACTERIAL-GROWTH; TECHNOLOGICAL QUALITY; COMMERCIAL CONDITIONS; FATTY-ACIDS; FIBER TYPES; RAW MEAT; SPOILAGE; FILLETS; IMPACT;
D O I
10.3382/ps/pez001
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
To evaluate the impact of emerging myopathies on meat quality and microbial shelf life, 48 normal, 48 white striped (WS), and 48 wooden breasts (WB) were stored for 11 d at 4 degrees C aerobically and analyzed at 24, 72, 120, 168, 216, and 264 h post-mortem. Normal breasts showed lower (P < 0.001) redness index (-0.88 vs. -0.41 and -0.43) and cooking losses (22.0 vs. 23.8 vs. 26.9%) than those of WS and WB meat. Normal and WS breasts exhibited higher protein content than that in WB meat (23.9 and 23.2 vs. 21.4%; P < 0.001). Normal meat also had a lower ether extract content than that in WB meat (1.09 vs. 1.88%; P < 0.001), with intermediate values for WS meat. Normal breasts exhibited higher saturated fatty acid (FA) rate (31.3 vs. 28.0% of total FA on average) and lower unsaturated FA rate (68.7 vs. 72.0%) than those in WS and WB meat (P < 0.001). Differences were mainly due to polyunsaturated FA (30.5% in normal vs. 35.3 and 35.4% in WS and WB meat; P < 0.001). Normal breasts had higher initial total viable count (TVC) and a shorter TVC lag phase than those of WS and WB meat (46.3 vs. 85.2 and 77.8 h). The microbial shelf life threshold (7 log(10) CFU TVC/g) was achieved first in normal (130 h) and then in WS (149 h) and WB (192 h) meat. TVC and Pseudomonas spp. counts were significantly higher in normal than those in the affected breasts between 72 and 216 h of storage. Enterobacteriaceae spp. and lactic acid bacteria counts were significantly higher in normal meat, lower in WB meat, and intermediate in WS meat until 216 h. All differences in microbial targets across meat types disappeared by 264 h of storage. Further studies are necessary to elucidate the factors and the mechanisms that may modulate microbial growth and composition during storage in broiler breast meat affected by myopathies.
引用
收藏
页码:2641 / 2651
页数:11
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