Cargando…

Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy

The objective of the present study was to characterize possible variations in the quality of wooden chicken breast meat during freezing for 12 mo, in order to prove whether the shelf life recommended by the industry allows the storage of that type of meat without compromising its consumption. Three...

Descripción completa

Detalles Bibliográficos
Autores principales: Villegas-Cayllahua, Erick Alonso, de Mello, Juliana Lolli Malagoli, Dutra, Daniel Rodrigues, de Oliveira, Rodrigo Fortunato, Cavalcanti, ÉrikaNayara Freire, Pereira, Mateus Roberto, Ferrari, Fábio Borba, de Souza, Rodrigo Alves, Carneiro, Nívea Maria Gomes Misson, Fidelis, Heloísa de Almeida, Giampietro-Ganeco, Aline, de Souza, Pedro Alves, Borba, Hirasilva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10404660/
https://www.ncbi.nlm.nih.gov/pubmed/37356298
http://dx.doi.org/10.1016/j.psj.2023.102702
_version_ 1785085345206894592
author Villegas-Cayllahua, Erick Alonso
de Mello, Juliana Lolli Malagoli
Dutra, Daniel Rodrigues
de Oliveira, Rodrigo Fortunato
Cavalcanti, ÉrikaNayara Freire
Pereira, Mateus Roberto
Ferrari, Fábio Borba
de Souza, Rodrigo Alves
Carneiro, Nívea Maria Gomes Misson
Fidelis, Heloísa de Almeida
Giampietro-Ganeco, Aline
de Souza, Pedro Alves
Borba, Hirasilva
author_facet Villegas-Cayllahua, Erick Alonso
de Mello, Juliana Lolli Malagoli
Dutra, Daniel Rodrigues
de Oliveira, Rodrigo Fortunato
Cavalcanti, ÉrikaNayara Freire
Pereira, Mateus Roberto
Ferrari, Fábio Borba
de Souza, Rodrigo Alves
Carneiro, Nívea Maria Gomes Misson
Fidelis, Heloísa de Almeida
Giampietro-Ganeco, Aline
de Souza, Pedro Alves
Borba, Hirasilva
author_sort Villegas-Cayllahua, Erick Alonso
collection PubMed
description The objective of the present study was to characterize possible variations in the quality of wooden chicken breast meat during freezing for 12 mo, in order to prove whether the shelf life recommended by the industry allows the storage of that type of meat without compromising its consumption. Three hundred samples of male Cobb 500 broilers slaughtered at 42 d of age were used. Part of the samples (n = 20 normal—control group; n = 20 moderate degree; n = 20 severe degree) were analyzed on the day of collection (beginning), previously kept under refrigeration (4°C). The other samples were stored (−18°C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), physical and chemical analyses were performed (per period: n = 20 normal—control group; n = 20 moderate degree; n = 20 severe degree). Color (L*, a*, and b*), pH, water-holding capacity, cooking losses, tenderness, lipid oxidation, chemical composition, cholesterol concentration, mineral profile, and collagen concentration were evaluated. The physicochemical quality of wooden chicken breast meat is significantly altered during frozen storage for 12 mo, being of inferior quality when compared to normal chicken breast meat, which can negatively affect consumer acceptance. However, it should be noted that even after 12 mo of freezing, the meats did not show oxidative rancidity.
format Online
Article
Text
id pubmed-10404660
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher Elsevier
record_format MEDLINE/PubMed
spelling pubmed-104046602023-08-08 Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy Villegas-Cayllahua, Erick Alonso de Mello, Juliana Lolli Malagoli Dutra, Daniel Rodrigues de Oliveira, Rodrigo Fortunato Cavalcanti, ÉrikaNayara Freire Pereira, Mateus Roberto Ferrari, Fábio Borba de Souza, Rodrigo Alves Carneiro, Nívea Maria Gomes Misson Fidelis, Heloísa de Almeida Giampietro-Ganeco, Aline de Souza, Pedro Alves Borba, Hirasilva Poult Sci PROCESSING AND PRODUCT The objective of the present study was to characterize possible variations in the quality of wooden chicken breast meat during freezing for 12 mo, in order to prove whether the shelf life recommended by the industry allows the storage of that type of meat without compromising its consumption. Three hundred samples of male Cobb 500 broilers slaughtered at 42 d of age were used. Part of the samples (n = 20 normal—control group; n = 20 moderate degree; n = 20 severe degree) were analyzed on the day of collection (beginning), previously kept under refrigeration (4°C). The other samples were stored (−18°C) for up to 12 mo. At the end of each proposed freezing period (3, 6, 9, and 12 mo), physical and chemical analyses were performed (per period: n = 20 normal—control group; n = 20 moderate degree; n = 20 severe degree). Color (L*, a*, and b*), pH, water-holding capacity, cooking losses, tenderness, lipid oxidation, chemical composition, cholesterol concentration, mineral profile, and collagen concentration were evaluated. The physicochemical quality of wooden chicken breast meat is significantly altered during frozen storage for 12 mo, being of inferior quality when compared to normal chicken breast meat, which can negatively affect consumer acceptance. However, it should be noted that even after 12 mo of freezing, the meats did not show oxidative rancidity. Elsevier 2023-04-07 /pmc/articles/PMC10404660/ /pubmed/37356298 http://dx.doi.org/10.1016/j.psj.2023.102702 Text en © 2023 Published by Elsevier Inc. on behalf of Poultry Science Association Inc. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle PROCESSING AND PRODUCT
Villegas-Cayllahua, Erick Alonso
de Mello, Juliana Lolli Malagoli
Dutra, Daniel Rodrigues
de Oliveira, Rodrigo Fortunato
Cavalcanti, ÉrikaNayara Freire
Pereira, Mateus Roberto
Ferrari, Fábio Borba
de Souza, Rodrigo Alves
Carneiro, Nívea Maria Gomes Misson
Fidelis, Heloísa de Almeida
Giampietro-Ganeco, Aline
de Souza, Pedro Alves
Borba, Hirasilva
Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy
title Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy
title_full Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy
title_fullStr Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy
title_full_unstemmed Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy
title_short Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy
title_sort effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy
topic PROCESSING AND PRODUCT
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10404660/
https://www.ncbi.nlm.nih.gov/pubmed/37356298
http://dx.doi.org/10.1016/j.psj.2023.102702
work_keys_str_mv AT villegascayllahuaerickalonso effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy
AT demellojulianalollimalagoli effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy
AT dutradanielrodrigues effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy
AT deoliveirarodrigofortunato effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy
AT cavalcantierikanayarafreire effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy
AT pereiramateusroberto effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy
AT ferrarifabioborba effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy
AT desouzarodrigoalves effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy
AT carneironiveamariagomesmisson effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy
AT fidelisheloisadealmeida effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy
AT giampietroganecoaline effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy
AT desouzapedroalves effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy
AT borbahirasilva effectoffreezingonthequalityofbreastmeatfrombroilersaffectedbywoodenbreastmyopathy