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.

Apitoxin is the venom produced by bees. It is a complex chemical compound, rich in protein substances and with pharmacological effects. This study was carried out with the objective of comparing the quality of apitoxin extracted in an apiary in different parts of the collector in relation to moisture content, protein analysis and cytotoxicity assay with Artemia salina L. Type 1 apitoxin was collected from glass slabs at the entrance to the hive, while type 2 apitoxin was collected from the waste accumulated in the collection rods and treated by rinsing in distilled water. Both apitoxins presented significant differences (P>0.05) in relation to protein profile, with type 1 showing a higher content (77.8%) than type 2 (51.9%), and presented polypeptide bands with more than 50% of their nitrogenous components having molecular weight below 10KDa. Regarding cytotoxicity assays, type 1 apitoxin had LD50 of 71.5μg mL-1, while type 2 had LD50 of 191.6μg mL-1. Thus, the region where apitoxin accumulates in the collector does influence the product quality if moisture and protein contents are in accordance with the standards recommended in specific legislation, and so it can be commercialized by the beekeeper.

BACKGROUND Considering (i) the increased incidence of wooden breast (WB) myopathy in broilers, (ii) the poor meat quality in such breasts and (iii) the lack of studies on the industrial use of WBs; the objective of this study was to investigate the quality of chicken sausages made with WB under frozen conditions. Three formulations of chicken sausage [100% normal (N) breast, 100% WB, and 50% N breast + 50% WB] were considered and raw and cooked (70 °C/10 min) sausages were frozen for 180 days and evaluated for their quality and oxidative stability. RESULTS WB formulations exhibited higher pH, moisture (%), and shear force (SF), associated with lower water holding capacity (WHC) and fat (%). During the freezing period, there was a decrease in WHC and redness (a*) and an increase in cooking loss (CL) and SF for all formulations. Additionally, during freezing, thiobarbituric acid‐reactive substances values were higher in raw sausages made with N breast than in sausage made with WB probably due to the higher fat content in the former. Results showed that the products did not reach noticeable rancid levels (<2 mg malondialdehyde/kg) and that WB sausage presented great resistance to oxidation, which suggests that WB sausage can be kept frozen at −20 °C for up to 198 days. CONCLUSION Using WBs for the manufacture of chicken sausages subjected to freezing is a viable option given their overall quality and resistance to oxidation. © 2020 Society of Chemical Industry

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