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Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

SIMPLE SUMMARY: Studies of the meat quality of modern birds and their respective myopathies are important to clarify the influence of these on the meat quality of the animals. The constant genetic evolution that birds have undergone is the most plausible cause for the onset of Wooden Breast Myopathy...

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Autores principales: de Oliveira, Rodrigo Fortunato, Fávero, Maísa Santos, de Mello, Juliana Lolli Malagoli, Ferrari, Fábio Borba, Cavalcanti, Erika Nayara Freire, de Souza, Rodrigo Alves, Pereira, Mateus Roberto, Giampietro-Ganeco, Aline, Villegas-Cayllahua, Erick Alonso, Fidelis, Heloisa de Almeida, de Souza, Pedro Alves, Borba, Hirasilva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7920034/
https://www.ncbi.nlm.nih.gov/pubmed/33669282
http://dx.doi.org/10.3390/ani11020513
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author de Oliveira, Rodrigo Fortunato
Fávero, Maísa Santos
de Mello, Juliana Lolli Malagoli
Ferrari, Fábio Borba
Cavalcanti, Erika Nayara Freire
de Souza, Rodrigo Alves
Pereira, Mateus Roberto
Giampietro-Ganeco, Aline
Villegas-Cayllahua, Erick Alonso
Fidelis, Heloisa de Almeida
de Souza, Pedro Alves
Borba, Hirasilva
author_facet de Oliveira, Rodrigo Fortunato
Fávero, Maísa Santos
de Mello, Juliana Lolli Malagoli
Ferrari, Fábio Borba
Cavalcanti, Erika Nayara Freire
de Souza, Rodrigo Alves
Pereira, Mateus Roberto
Giampietro-Ganeco, Aline
Villegas-Cayllahua, Erick Alonso
Fidelis, Heloisa de Almeida
de Souza, Pedro Alves
Borba, Hirasilva
author_sort de Oliveira, Rodrigo Fortunato
collection PubMed
description SIMPLE SUMMARY: Studies of the meat quality of modern birds and their respective myopathies are important to clarify the influence of these on the meat quality of the animals. The constant genetic evolution that birds have undergone is the most plausible cause for the onset of Wooden Breast Myopathy. The processing of byproducts, such as sausages, represents an alternative to avoid the losses that this myopathy generates to the poultry industry due to discards of chickens affected by different degrees of wooden breast myopathy. ABSTRACT: The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.
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spelling pubmed-79200342021-03-02 Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast de Oliveira, Rodrigo Fortunato Fávero, Maísa Santos de Mello, Juliana Lolli Malagoli Ferrari, Fábio Borba Cavalcanti, Erika Nayara Freire de Souza, Rodrigo Alves Pereira, Mateus Roberto Giampietro-Ganeco, Aline Villegas-Cayllahua, Erick Alonso Fidelis, Heloisa de Almeida de Souza, Pedro Alves Borba, Hirasilva Animals (Basel) Article SIMPLE SUMMARY: Studies of the meat quality of modern birds and their respective myopathies are important to clarify the influence of these on the meat quality of the animals. The constant genetic evolution that birds have undergone is the most plausible cause for the onset of Wooden Breast Myopathy. The processing of byproducts, such as sausages, represents an alternative to avoid the losses that this myopathy generates to the poultry industry due to discards of chickens affected by different degrees of wooden breast myopathy. ABSTRACT: The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry. MDPI 2021-02-16 /pmc/articles/PMC7920034/ /pubmed/33669282 http://dx.doi.org/10.3390/ani11020513 Text en © 2021 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
de Oliveira, Rodrigo Fortunato
Fávero, Maísa Santos
de Mello, Juliana Lolli Malagoli
Ferrari, Fábio Borba
Cavalcanti, Erika Nayara Freire
de Souza, Rodrigo Alves
Pereira, Mateus Roberto
Giampietro-Ganeco, Aline
Villegas-Cayllahua, Erick Alonso
Fidelis, Heloisa de Almeida
de Souza, Pedro Alves
Borba, Hirasilva
Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast
title Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast
title_full Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast
title_fullStr Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast
title_full_unstemmed Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast
title_short Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast
title_sort effects of storage on quality traits of sausages made with chicken breast meat affected by wooden breast
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7920034/
https://www.ncbi.nlm.nih.gov/pubmed/33669282
http://dx.doi.org/10.3390/ani11020513
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