Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance

Gerônimo, Bruna Caroline; Prudêncio, Sandra Helena; Soares, Adriana Lourenço

doi:10.1007/s13197-021-05123-3

Cited by 16 publications

(24 citation statements)

References 27 publications

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“…Regarding purchase intention, the highest values were showed N and WBM samples, which differed significantly from the WBS. Geronimo et al (2021) evaluated an online scenario with WB chicken fillets and observed that there was a significant reduction in overall acceptance (40.72%), a result that directly and significantly affected low purchase intent. In the present study, a consumer rejection is also identified when the degree of severity of the myopathy is higher.…”

Section: Acceptability and Purchase Intention Resultsmentioning

confidence: 99%

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Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face‐to‐face vs. online tests

Rocha

Olegário

Carvalho

et al. 2022

Int J of Food Sci Tech

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Summary The incidence of the Wooden Breast myopathy (WB) in the meat industry is increasingly high and causes economic losses. This work seeks to study the impact of this myopathy on consumer perception. The aim of this study was to evaluate consumers' degree of knowledge, acceptability and purchase intention of chicken breasts affected by the WB. In face‐to‐face scenario, 197 participants evaluated samples of Normal (N), Moderate (WBM) and Severe WB (WBS) breasts fillet, whereas in the online scenario 200 participants analysed the photographic images of the samples. Participants' perceptions did not show differences among informed conditions, conversely to the scenario. N samples show higher scores in both tests in the face‐to‐face scenario, but this was not the case for the samples evaluated in the online scenario, where WBM samples were better accepted and did not present differences compared with N breast samples regarding purchase intention. This work shed light on the importance of the scenario for consumer perception and the necessity of reformulated objectives and experimental designs in the current pandemic context.

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Section: Acceptability and Purchase Intention Resultsmentioning

confidence: 99%

“…Xing et al (2020) evaluated the acceptability of raw WB chicken breasts, and as a result, the moderate and severe grades obtained lower scores for visual appearance. However, there are still few studies on hedonic responses to WB chicken breast and the impact of consumers' awareness (Geronimo et al, 2021) on this myopathy is ignored.…”

Section: Introductionmentioning

confidence: 99%

Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face‐to‐face vs. online tests

Rocha

Olegário

Carvalho

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Wooden breast (WB), a myopathy that affects the pectoral muscle (Pectoralis major) of chicken, is characterized by diffuse hardened areas, whitish protuberances, vascular degeneration, mononuclear cell infiltration, interstitial inflammation, high levels of collagen, and fat fibrillation (Geronimo et al, 2022;Tasoniero et al, 2017;Sihvo et al, 2014). WB myopathy reduces water holding capacity (WHC) and alters rheological and sensory properties of chicken breast, increasing cooking loss and shear force (Xing et al, 2020;Zhang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Preparation of a cooked and salted chicken breast product using alcalase-hydrolyzed wooden breast fillets

et al. 2023

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Wooden breast (WB) is a myopathy characterized by functional changes and excessive hardness in chicken fillets. Alcalase, a proteinase capable of hydrolyzing meat proteins, has been shown to improve protein functionality and promote meat tenderization. This study evaluated the application of alcalase in the preparation of cooked and salted chicken breast from WB chicken fillets. WB fillets were divided into two groups: an enzyme-treated and an untreated (control) group. Enzymetreated fillets had lower pH values, total and soluble collagen contents, collagen/protein ratio, and shear force than control. No changes in color, chemical composition, or water-holding capacity compared between groups was observed. After 2 days of storage, enzyme-treated fillets had lower lipid oxidation and total color change. Alcalase hydrolysis of WB fillets improved the tenderness and nutritional value of the cooked and salted chicken meat product. This strategy shows promise for minimizing economic losses caused by the WB myopathy.

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“…WB myopathy is characterized by a significant increase in fat content and a decrease in protein and ash content [9,10]. Lipids in skeletal muscle mainly include triacylglycerols (TGs) and phospholipids, which have significant effects on meat quality and processing characteristics [11].…”

Section: Introductionmentioning

confidence: 99%

Dominant changes in the breast muscle lipid profiles of broiler chickens with wooden breast syndrome revealed by lipidomics analyses

Liu

Kong

Xing

et al. 2022

J Animal Sci Biotechnol

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Background Chicken is the most consumed meat worldwide and the industry has been facing challenging myopathies. Wooden breast (WB), which is often accompanied by white striping (WS), is a serious myopathy adversely affecting meat quality of breast muscles. The underlying lipid metabolic mechanism of WB affected broilers is not fully understood. Results A total of 150 chickens of a white-feathered, fast-growing pure line were raised and used for the selection of WB, WB + WS and control chickens. The lipids of the breast muscle, liver, and serum from different chickens were extracted and measured using ultra performance liquid chromatography (UPLC) plus Q-Exactive Orbitrap tandem mass spectrometry. In the breast, 560 lipid molecules were identified. Compared to controls, 225/225 of 560 lipid molecules (40.2%) were identified with differential abundance (DA), including 92/100 significantly increased neutral lipids and 107/98 decreased phospholipids in the WB/WB + WS groups, respectively. The content of monounsaturated fatty acids (MUFA) was significantly higher, and the polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA) were significantly lower in the affected breasts. In the liver, 434 lipid molecules were identified, and 39/61 DA lipid molecules (6.7%/14.1%) were detected in the WB and WB + WS groups, respectively. In the serum, a total of 529 lipid molecules were identified and 4/44 DA lipid molecules (0.8%/8.3%) were detected in WB and WB + WS group, respectively. Compared to controls, the content of MUFAs in the serum and breast of the WB + WS group were both significantly increased, and the content of SFAs in two tissues were both significantly decreased. Only five lipid molecules were consistently increased in both liver and serum in WB + WS group. Conclusions We have found for the first time that the dominant lipid profile alterations occurred in the affected breast muscle. The relative abundance of 40.2% of lipid molecules were changed and is characteristic of increased neutral lipids and decreased phospholipids in the affected breasts. Minor changes of lipid profiles in the liver and serum of the affected groups were founded. Comprehensive analysis of body lipid metabolism indicated that the abnormal lipid profile of WB breast may be independent of the liver metabolism.

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Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance

Cited by 16 publications

References 27 publications

Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face‐to‐face vs. online tests

Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face‐to‐face vs. online tests

Preparation of a cooked and salted chicken breast product using alcalase-hydrolyzed wooden breast fillets

Dominant changes in the breast muscle lipid profiles of broiler chickens with wooden breast syndrome revealed by lipidomics analyses

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