Functional property issues in broiler breast meat related to emerging muscle abnormalities

Soglia, Francesca; Laghi, Luca; Canonico, Luca; Cavani, Claudio; Petracci, Massimiliano

doi:10.1016/j.foodres.2016.04.042

Cited by 107 publications

(128 citation statements)

References 34 publications

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“…These changes may contribute to the oxidative stress that is defined as an imbalance between oxidants and antioxidants in favor of the oxidants, leading to disruption of redox signaling and control in a reversible form without damage to cellular molecules, including lipid peroxidation and protein oxidation (Vinã, Borras, & Gomez‐Cabrera, ). ROS, AOPP and TBARS levels were higher in chicken breasts with moderate and severe WS myopathy, indicating an excessive formation of free radicals, in agreement with observations reported by Soglia, Laghi, Canonico, Cavani, and Petracci () in chickens with wooden breast myopathy. According to Cesaratto, Vascotto, Calligaris, and Tell (), the excessive production of free radicals, mainly ROS, causes damage in lipids as evidenced in this study by augmentation of TBARS levels.…”

Section: Discussionsupporting

confidence: 91%

Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy

et al. 2019

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The aim of this study was to evaluate whether broiler breast fillets with severe white striping (WS) had elevated levels of lipid peroxidation and protein oxidation, as well as antioxidant responses. A total of 45 breast muscles from broiler chickens were divided into three groups (n = 15): normal, moderate (stripes <1 mm) and severe (stripes >1 mm). Chicken breasts with severe WS showed muscular cells with small areas and diameters (p < 0.05), as well as the presence of inflammatory cells. Higher percentages of moisture content, fat, collagen, and smaller protein content than did WS breast samples compared control. Breast samples with moderate and severe degrees of WS had higher reactive oxygen species levels and advanced oxidation protein products than did the control group, and animals with severe WS had higher lipid peroxidation levels. The activities of glutathione peroxidase and glutathione S‐transferase were higher (p < 0.0001) in animals with moderate WS than those in the control. Practical applications White striping myopathy in broiler breast fillets is characterized by the presence of parallel white stripes in the same direction as the muscular fiber, commonly occurring in the pectoralis major muscle. The results showed that chicken breasts with WS demonstrated imbalances of antioxidant/oxidant status, characterizing increases of lipid peroxidation and protein oxidation in muscle. This situation does not prevent the consumption of the meat, but negatively affects its quality.

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Section: Discussionsupporting

confidence: 91%

Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy

et al. 2019

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“…However, when the NaCl content reached 3% or more, no significant difference was observed between the two meat batters. It was proved that the WB raw meat obtained a high proportion of extra‐myofibrillar water (Soglia et al ., ). During heating, we hypothesised this part of water, which was overall less tightly bound, was easier to loss.…”

Section: Resultsmentioning

confidence: 97%

“…Recent studies indicated that WB abnormality affects the quality and functional properties of meat considerably. For example, compared with raw normal fillets, raw WB fillets exhibit lower water holding capacity (WHC) and different chemical composition and protein functionalities (Soglia et al ., , ). Meanwhile, the use of WB in manufacturing finely comminuted products remains uncertain.…”

Section: Introductionmentioning

confidence: 99%

Effect of salt content on gelation of normal and wooden breast myopathy chicken pectoralis major meat batters

Xing

Zhang

Cai

et al. 2017

Int J of Food Sci Tech

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Summary This study investigated the effects of salt content (0–4%) on water holding capacity (WHC), textural characteristics, rheological properties, and microstructure of cooked normal (NOR) and wooden breast (WB) chicken meat batters. Results indicated with 0–2% salt addition, the WB batters had significantly lower WHC and storage modulus (G’) compared with the NORs (P < 0.05). However, these differences were eliminated when salt contents were increased to 3% or 4%. In addition, the NORs formed more regular and pored networks than the WBs (0–2%). Salt level significantly affected the textural properties of both batter types (P < 0.05). The hardness of the WB batters was lower than NORs at all NaCl levels (P < 0.05). Overall, compared with NORs, the WB batters showed inferior gelation properties at salt contents of 0–2%, while increasing salt content to 3–4% can improve the WHC and microstructure of gels.

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“…This replacement results in a significant impairment of protein functionality and water retention of cooked meat, despite collagen proteins shorten, swell, solubilize during the cooking process and gelatinize when cooled (Palka 1999;Tornberg 2005), thus keeping an amount of water. Furthermore, WB myopathy was found to worsen the oxidative status of meat proteins and lipids which could contribute to reduced storage stability of meat and thus WHC (Soglia et al 2016b).…”

Section: Resultsmentioning

confidence: 99%

Effect of "Wooden Breast" appearance on poultry meat quality, histological traits, and lesions characterization

Zotte¹,

Tasoniero²,

Puolanne³

et al. 2017

CZECH J ANIM SCI

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Dalle Zotte A., Tasoniero G., Puolanne E., Remignon H., Cecchinato M., Catelli E., Cullere M. (2017): Effect of "Wooden Breast" appearance on poultry meat quality, histological traits, and lesions characterization. Czech J. Anim. Sci., 62, 51-57.The purposes of the study were to investigate the effects of Wooden Breast (WB) myodegeneration on poultry meat quality and to give a contribution in typing lesions morphology. At a poultry meat cutting facility, 474 carcasses of a high-breast-yield hybrid chickens were inspected for WB condition, and 30 normal (N) and 30 affected (WB) breast fillets (Pectoralis major) were randomly selected. The WB condition represented 53.2% of the examined carcasses. Weight, cross sectional area (CSA), pH, L*, a*, b* colour values, water-holding capacity, and Warner-Bratzler shear force were determined. Samples were also visually and histologically evaluated. Affected samples were heavier, thicker, paler (P < 0.001), and characterized by palpatory hardness and lower water holding capacity (P < 0.05). Macroscopically, abnormalities were primarily localized in the cranial portion of the fillet and defined by the presence of bulges, petechiae, fluid and clear exudate, and higher pH. Microscopically, the WB condition was characterized by muscle fibres with greater CSA (P < 0.001) and higher giant fibres prevalence (P < 0.01). Data suggest a relationship between breast weight and WB condition.

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Functional property issues in broiler breast meat related to emerging muscle abnormalities

Cited by 107 publications

References 34 publications

Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy

Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy

Effect of salt content on gelation of normal and wooden breast myopathy chicken pectoralis major meat batters

Effect of "Wooden Breast" appearance on poultry meat quality, histological traits, and lesions characterization

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