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Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses
Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken ca...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5469629/ https://www.ncbi.nlm.nih.gov/pubmed/28471378 http://dx.doi.org/10.3390/s17051024 |
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author | Traffano-Schiffo, Maria Victoria Castro-Giraldez, Marta Colom, Ricardo J. Fito, Pedro J. |
author_facet | Traffano-Schiffo, Maria Victoria Castro-Giraldez, Marta Colom, Ricardo J. Fito, Pedro J. |
author_sort | Traffano-Schiffo, Maria Victoria |
collection | PubMed |
description | Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from −40 °C to 50 °C at 5 °C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra. |
format | Online Article Text |
id | pubmed-5469629 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-54696292017-06-16 Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses Traffano-Schiffo, Maria Victoria Castro-Giraldez, Marta Colom, Ricardo J. Fito, Pedro J. Sensors (Basel) Article Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from −40 °C to 50 °C at 5 °C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra. MDPI 2017-05-04 /pmc/articles/PMC5469629/ /pubmed/28471378 http://dx.doi.org/10.3390/s17051024 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Traffano-Schiffo, Maria Victoria Castro-Giraldez, Marta Colom, Ricardo J. Fito, Pedro J. Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses |
title | Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses |
title_full | Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses |
title_fullStr | Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses |
title_full_unstemmed | Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses |
title_short | Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses |
title_sort | development of a spectrophotometric system to detect white striping physiopathy in whole chicken carcasses |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5469629/ https://www.ncbi.nlm.nih.gov/pubmed/28471378 http://dx.doi.org/10.3390/s17051024 |
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