Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluation.

Bošković Cabrol, Marija; Xiccato, Gerolamo; Petracci, Massimiliano; Hernández Pérez, Pilar; Mayr Marangon, Christine; Trocino, Angela

This study assessed the impact of growth-related myopathies—white striping (WS), wooden breast (WB), and spaghetti meat (SM)—on the technological properties, lipid and protein oxidation, chemical composition, and profiles of fatty acids (FAs), amino acids, minerals, and sensory attributes of pectoralis major muscles in broiler chickens. Breasts with myopathies had similar pH and lightness but exhibited lower redness and yellowness in the case of WB defect compared to normal meat (p < 0.05). The WB samples also showed higher cooking losses than normal meat and increased shear force compared to the SM samples (p < 0.01). Moreover, WB meat showed lower protein content (p < 0.001) than the normal and SM samples but the highest glycine content (p < 0.05). The WB meat also exhibited significant alterations in FA composition, with higher levels (p< 0.05) of C18:2n6, C22:6n3, n3 PUFA, n6 PUFA, and total PUFA compared to the normal and SM samples. The presence of myopathies did not influence the meat mineral composition, oxidative pattern, or sensory properties. In conclusion, growth-related myopathies in broiler chickens impact the technological quality and chemical composition of their breast meat, with WB showing the most significant alterations in protein content and FA composition. These changes indicate potential challenges to processing and nutritional quality, though sensory attributes remain largely unaffected.

BROILER chickens; SHEARING force; AMINO acids; FATTY acids; MUSCLE diseases; BREAST; PECTORALIS muscle

Foods, 2024, Vol 13, Issue 24, p4007

2304-8158

Academic Journal

10.3390/foods13244007