Textural and physical properties of breast fillets with myopathies (wooden breast, white striping, spaghetti meat) in Canadian fast-growing broiler chickens

Meat quality evaluation of breast fillets of different strains of chicken broilers with deep pectoral myopathy

“…Cooking loss and shear force are widely used as quality attributes of cooked fillets (Wang et al ., 2023). In the current study, the Warner‐Bratzler (WB) shear force was significantly less in the Score 2 myopathy group for both strains in comparison to the other treatments ( P < 0.05).…”

Wooden Breast, White Striping and Spaghetti Meat: Chemical Composition, Technological Quality, Microbiological Profile and Sensory Attributes of Broiler Breasts

“…In terms of pH, some studies did not find changes in ultimate pH of muscle affected by myopathies (Pascual et al, 2021;Baldi et al 2018;Trocino et al, 2015), while others reported elevated pH in WS, WB and SM breasts compared to their normal counterpart (Wang et al, 2023;Bordignon et al, 2022;Tasoniero et al, 2016;Mudalal et al, 2015;Dalle Zotte et al, 2014;Petracci et al, 2013). A proteomic study (Kuttappan et al, 2017b) sug-gested down-regulation of carbohydrate metabolic pathways related to reduced glycolysis, gluconeogenesis, TCA (tricarboxylic acid) cycle, glycogen degradation and pyruvate fermentation to lactate to be responsible for the reduced glycolytic potential and higher ultimate pH in affected breasts.…”

“…Because of the decreased total protein content but increased collagen and fat contents in WS breasts, their WHC, protein solubility and marinade uptake are lower than the normal muscles (Sihvo et al, 2014). Regarding SM, this myopathy alone, or in combination with WS/WB, significantly increases drip losses (Wang et al, 2023;Tasoniero et al, 2020;Baldi et al, 2018).…”

Effects of light intensity and reduction of starter diet digestible lysine and metabolizable energy on broiler chicken growth performance, breast meat yield, and meat quality defects

“…The WB meat quality defect is phenotypically characterized by a pale color, bulging appearance, loss of elasticity, and abnormal hardness. Further research into the defect revealed a decrease in marinade uptake and water holding capacity, an increase in cooking losses and pH, and an undesirably firm texture in WB-affected meat ( Mudalal et al, 2015 ; Chatterjee et al, 2016 ; Soglia et al, 2016 ; Wang et al, 2023 ) which can negatively impact consumer acceptance ( de Almeida Assunção et al, 2020 ) leading to high economic losses. From a physiological standpoint, degradation of myofibers and infiltration of connective tissue have been reported in broilers severely affected with WB ( Sihvo et al, 2014 ; Kawasaki et al, 2018 ; Velleman, 2020 ).…”