Cargando…

Physical, chemical, and microbiological evaluation of sausages produced with chicken meat affected by deep pectoral myopathy

The purpose of the present study was to characterize the chemical composition, lipid oxidation, and physical characteristics of fresh sausages produced with meat from the pectoralis major muscle affected by deep pectoral myopathy. For the characterization of myopathy, samples were collected from bro...

Descripción completa

Detalles Bibliográficos
Autores principales:	Francelino, Mainara Carolina, Pereira, Mateus Roberto, Cavalcanti, Érika Nayara Freire, Dias, Ana Veronica Lino, Villegas-Cayllahua, Erick Alonso, Dutra, Daniel Rodrigues, Ferrari, Fábio Borba, Rodrigues, Romário Alves, de Souza, Rodrigo Alves, Giampietro-Ganeco, Aline, de Souza, Pedro Alves, de Oliveira, Rodrigo Fortunato, Borba, Hirasilva
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2023
Materias:	PROCESSING AND PRODUCT
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493256/ https://www.ncbi.nlm.nih.gov/pubmed/37677866 http://dx.doi.org/10.1016/j.psj.2023.103004

Ejemplares similares

Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet
por: Giampietro-Ganeco, Aline, et al.
Publicado: (2021)

Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo
por: Villegas-Cayllahua, Erick Alonso, et al.
Publicado: (2023)

Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
por: Giampietro-Ganeco, Aline, et al.
Publicado: (2022)

Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy
por: Villegas-Cayllahua, Erick Alonso, et al.
Publicado: (2023)

Quality of turkeys breast meat affected by white striping myopathy
por: Carvalho, Larissa Tátero, et al.
Publicado: (2021)

Effect of freezing on the quality of breast meat from broilers affected by White Striping myopathy
por: Pereira, Mateus R., et al.
Publicado: (2021)

Breast meat quality of turkey breeder hens at disposal age affected by deep pectoral myopathy
por: Cavalcanti, Érika Nayara Freire, et al.
Publicado: (2021)

Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast
por: de Oliveira, Rodrigo Fortunato, et al.
Publicado: (2021)

Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy
por: de Oliveira, Rodrigo Fortunato, et al.
Publicado: (2021)

Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy
por: de Oliveira, Rodrigo Fortunato, et al.
Publicado: (2020)

Physical, Chemical and Histological Characterization of Pectoralis major Muscle of Broilers Affected by Wooden Breast Myopathy
por: de Oliveira, Rodrigo Fortunato, et al.
Publicado: (2021)

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage
por: Lima, Juliana L., et al.
Publicado: (2021)

Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature
por: Sun, Xiao, et al.
Publicado: (2021)

Texture and quality of chicken sausage formulated with woody breast meat
por: Rigdon, Macc, et al.
Publicado: (2020)

Effect of synbiotics administered in ovo on microvascularization and histopathological changes in pectoral muscle and the biochemical profile of broiler chicken blood
por: Bogucka, Joanna, et al.
Publicado: (2021)

Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils
por: Shin, Dong-Jin, et al.
Publicado: (2020)

Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
por: Kluth, Ina-Karina, et al.
Publicado: (2021)

Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
por: Mueller, A.J., et al.
Publicado: (2023)

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
por: Shin, Dong-Jin, et al.
Publicado: (2021)

Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet
por: Araújo, Íris B.S., et al.
Publicado: (2020)

Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages
por: Zhu, Yinglian, et al.
Publicado: (2020)

Characteristics of broiler chicken breast myopathies (spaghetti meat, woody breast, white striping) in Ontario, Canada
por: Che, Sunoh, et al.
Publicado: (2022)

Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters
por: Zhang, Yulong, et al.
Publicado: (2020)

In pursuit of a better broiler: carcass traits and muscle myopathies in conventional and slower-growing strains of broiler chickens
por: Santos, Midian N., et al.
Publicado: (2021)

Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy
por: Zhang, Jian, et al.
Publicado: (2021)

Textural and physical properties of breast fillets with myopathies (wooden breast, white striping, spaghetti meat) in Canadian fast-growing broiler chickens
por: Wang, Chaoyue, et al.
Publicado: (2022)

A comparison between the quality of eggs from indigenous chicken breeds and that from commercial layers
por: Lordelo, Madalena, et al.
Publicado: (2020)

Partial replacement of soybean meal with Chlorella vulgaris in broiler diets influences performance and improves breast meat quality and fatty acid composition
por: Boskovic Cabrol, Marija, et al.
Publicado: (2022)

Characterization of the variations in the industrial processing and nutritional variables of poultry by-product meal
por: Volpato, Josiane Aparecida, et al.
Publicado: (2022)

Determinant production factors to the in vitro organic matter digestibility and protein oxidation of poultry by-product meal
por: Volpato, Josiane Aparecida, et al.
Publicado: (2023)

Conservation of the internal quality of eggs using a biodegradable coating
por: da S. Oliveira, Gabriel, et al.
Publicado: (2020)

Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat
por: da Silva Frasao, Beatriz, et al.
Publicado: (2021)

Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments
por: Costa Filho, Djalma Vitorino, et al.
Publicado: (2023)

Effect of reduced crude protein diets supplemented with free limiting amino acids on body weight, carcass yield, and breast meat quality in broiler chickens
por: Benahmed, Sahar, et al.
Publicado: (2023)

Performance and meat quality traits of slow-growing chickens stimulated in ovo with galactooligosaccharides and exposed to heat stress
por: Tavaniello, S., et al.
Publicado: (2022)

Meat quality of broiler chickens processed using electrical and controlled atmosphere stunning systems
por: Riggs, Montana R., et al.
Publicado: (2022)

Characterization of chicken muscle disorders through metabolomics, pathway analysis, and water relaxometry: a pilot study
por: Cônsolo, Nara R.B., et al.
Publicado: (2020)

In vitro pepsin digestibility and amino acid composition in soluble and residual fractions of hydrolyzed chicken feathers
por: Adler, S A, et al.
Publicado: (2018)

Suitability of layer-type male chicks for capon production
por: Murawska, Daria, et al.
Publicado: (2019)

Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced
por: Toomer, Ondulla T., et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_1lv4v0jhc1gcnpbb6sl5ujtahf