Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy

Abstract

The main objective of this work was to develop a method for rapid and non-destructive detection and grading of wooden breast (WB) syndrome in chicken breast fillets. Near-infrared (NIR) spectroscopy was chosen as detection method, and an industrial NIR scanner was applied and tested for large scale on-line detection of the syndrome. Two approaches were evaluated for discrimination of WB fillets: 1) Linear discriminant analysis based on NIR spectra only, and 2) a regression model for protein was made based on NIR spectra and the estimated concentrations of protein were used for discrimination. A sample set of 197 fillets was used for training and calibration. A test set was recorded under industrial conditions and contained spectra from 79 fillets. The classification methods obtained 99.5–100% correct classification of the calibration set and 100% correct classification of the test set. The NIR scanner was then installed in a commercial chicken processing plant and could detect incidence rates of WB in large batches of fillets. Examples of incidence are shown for three broiler flocks where a high number of fillets (9063, 6330 and 10483) were effectively measured. Prevalence of WB of 0.1%, 6.6% and 8.5% were estimated for these flocks based on the complete sample volumes. Such an on-line system can be used to alleviate the challenges WB represents to the poultry meat industry. It enables automatic quality sorting of chicken fillets to different product categories. Manual laborious grading can be avoided. Incidences of WB from different farms and flocks can be tracked and information can be used to understand and point out main causes for WB in the chicken production. This knowledge can be used to improve the production procedures and reduce today’s extensive occurrence of WB.

Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities

“…Similar findings have been observed in chicken breast with WB myopathy (with or without WS). Several authors have reported consistent results including significant reduction in protein and ash contents and increase in moisture and lipid levels in WB muscles compared to their normal counterpart (Cai et al, 2018;Soglia et al, 2016a,b;Wold et al, 2017). The collagen content in the WB, SM, WB, WS/WB, and WS/SM presented contrasting results since some studies showed a higher content than the normal group and others did not observe a significant difference (Baldi et al, 2018;Cai et al, 2018;Soglia et al, 2016a,b).…”

“…The weakness in the technique for detecting these myopathies is a key point and fast and nondestructive methods need to be developed and applied. On this regard, some successful attempts have been made, such as the application of radiofrequency spectra in the detection of WS in skin-on chicken carcasses (Traffano-Schiffo, Castro-Giraldez, Colom, & Fito, 2017) and the usage of near-infrared spectroscopy (NIR) for the detection of breast fillets chicken with WB (Wold, Måge, Løvland, Sanden, & Ofstad, 2018;Wold, Veiseth-Kent, Høst, & Løvland, 2017). Although the use of NIR in the detection of WB was effective, the technique was developed for breast fillet, and its efficacy in carcasses was not tested.…”

Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage

“…27 The protein content in chicken sausages made with WB and/or N breast ranged from 16.01 to 17.48 g/100 g and no significant differences were found between formulations though those produced from WB muscles tended to have lower protein content. WBs have lower protein content than N breasts 2,8,16,28 as a result of myodegeneration of the muscle fibers. The protein degradation effect that occurs in WBs is probably counterbalanced in chicken sausage by the addition of soybean skin and protein, along with the effect of processing during the grinding, mixing and curing stages.…”

Evaluation of ATP bioluminescence‐based methods for hygienic assessment in fish industry

“…Dry weight was determined indirectly as 100%—% water content, where the % water content was determined according to NMKL 23 (NMKL ). Fat content was determined by NMR (Maran Ultra LF‐NMR; Oxford Instruments, Oxfordshire, UK), as described previously (Wold et al ). pH was measured by a pH meter (PHM210; Radiometer Analytical SAS, Villeurbanne, Cedex, France).…”