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

Chaoyue Wang, Sunoh Che, Leonardo Susta, Shai Barbut*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Scopus)

Abstract

The combined effects of different severities of Wooden Breast (WB), White Striping (WS), and Spaghetti Meat (SM) were examined in 300 chicken breast fillets from 10 flocks. Severity (0 = absent, 1 = mild, noticeable upon close inspection, 2 = severe), noticeably altered from normal breast fillet (NB). Results showed that any combination of myopathies and severity resulted in significantly elevated compression force, pH and peak counts measured by the shear force test. With the exception of mild WB + mild WS, all combinations resulted in significantly higher drip loss, cooking loss and lightness value. Overall, the quality of fillets was affected the least by WS, while negatively affected the most by SM. There were limited effects on fillet quality from mild WB but major deleterious effects from severe WB.

Original languageEnglish
Article number102309
JournalPoultry Science
Volume102
Issue number2
DOIs
Publication statusPublished - Feb 2023

Keywords

  • meat quality
  • poultry myopathies
  • spaghetti meat
  • texture
  • wooden breast

Fingerprint

Dive into the research topics of 'Textural and physical properties of breast fillets with myopathies (wooden breast, white striping, spaghetti meat) in Canadian fast-growing broiler chickens'. Together they form a unique fingerprint.

Cite this