The wooden breast (
WB
) has caused great damages to meat producing industries, being its etiology still not fully understood. Thus, the objective of this work was to investigate biochemistry and technological characteristics of
WB
chicken fillets and their consumer acceptance.
WB
fillets were evaluated in regards to color, pH, approximate chemical composition, water holding capacity, cooking loss, shear force, total and soluble collagen, and comparison estimated of pyridinoline. The sensorial analysis used real size images of fillets. The
WB
showed changes in physical parameters such as an increase in luminosity and shear force. In regards to the chemical parameters, showed an increase in pH value, moisture content, lipids, and mineral, and protein content reduction. There were biochemistry changes in the collagen with an increase of 17.32% in total collage content and a reduction by 30.96% in the estimated pyridinoline content. Technological parameters were negatively altered by a reduction in water holding capacity.
WB
fillets showed a low acceptance rate and intention to purchase. Results show the
WB
meat presented biochemistry and technological characteristics compromised besides a low acceptance and purchase intention, leading to economic losses for the poultry sector.
na Publicação (CIP) (eDOC BRASIL, Belo Horizonte/MG) P957 Princípios e aplicações da computação no brasil [recurso eletrônico] / Organizador Ernane Rosa Martins. -Ponta Grossa (PR): Atena Editora, 2019. -(Princípios e aplicações da computação no Brasil; v. 1)
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.