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Texture and quality of chicken sausage formulated with woody breast meat

Woody breast (WB) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized by excessive fibrosis within the pectoralis major, which is thought to cause the palpably hardened texture o...

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Autores principales: Rigdon, Macc, Stelzleni, Alexander M., McKee, Robert W., Pringle, T. Dean, Bowker, Brian, Zhuang, Hong, Thippareddi, Harshavardhan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7936209/
https://www.ncbi.nlm.nih.gov/pubmed/33518346
http://dx.doi.org/10.1016/j.psj.2020.12.014
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author Rigdon, Macc
Stelzleni, Alexander M.
McKee, Robert W.
Pringle, T. Dean
Bowker, Brian
Zhuang, Hong
Thippareddi, Harshavardhan
author_facet Rigdon, Macc
Stelzleni, Alexander M.
McKee, Robert W.
Pringle, T. Dean
Bowker, Brian
Zhuang, Hong
Thippareddi, Harshavardhan
author_sort Rigdon, Macc
collection PubMed
description Woody breast (WB) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized by excessive fibrosis within the pectoralis major, which is thought to cause the palpably hardened texture observed in the afflicted breast meat. These phenotypically tough breast fillets are not marketed for traditional intact muscle products owing to poor quality and eating experience. Potential avenues for these afflicted breast fillets include their use in formulation of fresh and cooked sausages. Two degrees of WB fillets (moderate and severe) were used as a replacement for normal (unafflicted) breast fillet meat at levels of 25, 50, and 100%, in a sausage formulation with 1.5% salt and 15% chicken fat. All 6 treatments were compared with a control formulation (100% normal breast meat) and analyzed for texture profile, cook loss, color, and proximate composition. Moisture and fat content for all formulations were similar (P = 0.95 and P = 0.33, respectively), but with increase in the inclusion rate of WB meat, lower protein content (P < 0.01) was observed. Raw sausage color indicated a lighter (P < 0.05) color for the control sausage (100% normal) than with both 100% moderate and 100% severe formulations. Similarly, sausages containing 100% severe WB meat were the darkest (L∗; P < 0.05), but they were similar to sausages containing 100% moderate (P > 0.05) WB meat. Texture profile analysis indicated a decrease in hardness, cohesiveness, and springiness with use of 100% severe WB meat, while inclusion of lower proportions of severe WB meat resulted in similar textural characteristics. These results indicate the possibility of using WB fillet meat in a sausage formulation with minimal impact on sausage texture profiles.
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spelling pubmed-79362092021-03-15 Texture and quality of chicken sausage formulated with woody breast meat Rigdon, Macc Stelzleni, Alexander M. McKee, Robert W. Pringle, T. Dean Bowker, Brian Zhuang, Hong Thippareddi, Harshavardhan Poult Sci Processing and Products Woody breast (WB) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized by excessive fibrosis within the pectoralis major, which is thought to cause the palpably hardened texture observed in the afflicted breast meat. These phenotypically tough breast fillets are not marketed for traditional intact muscle products owing to poor quality and eating experience. Potential avenues for these afflicted breast fillets include their use in formulation of fresh and cooked sausages. Two degrees of WB fillets (moderate and severe) were used as a replacement for normal (unafflicted) breast fillet meat at levels of 25, 50, and 100%, in a sausage formulation with 1.5% salt and 15% chicken fat. All 6 treatments were compared with a control formulation (100% normal breast meat) and analyzed for texture profile, cook loss, color, and proximate composition. Moisture and fat content for all formulations were similar (P = 0.95 and P = 0.33, respectively), but with increase in the inclusion rate of WB meat, lower protein content (P < 0.01) was observed. Raw sausage color indicated a lighter (P < 0.05) color for the control sausage (100% normal) than with both 100% moderate and 100% severe formulations. Similarly, sausages containing 100% severe WB meat were the darkest (L∗; P < 0.05), but they were similar to sausages containing 100% moderate (P > 0.05) WB meat. Texture profile analysis indicated a decrease in hardness, cohesiveness, and springiness with use of 100% severe WB meat, while inclusion of lower proportions of severe WB meat resulted in similar textural characteristics. These results indicate the possibility of using WB fillet meat in a sausage formulation with minimal impact on sausage texture profiles. Elsevier 2020-12-10 /pmc/articles/PMC7936209/ /pubmed/33518346 http://dx.doi.org/10.1016/j.psj.2020.12.014 Text en © 2020 The Authors http://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 Products
Rigdon, Macc
Stelzleni, Alexander M.
McKee, Robert W.
Pringle, T. Dean
Bowker, Brian
Zhuang, Hong
Thippareddi, Harshavardhan
Texture and quality of chicken sausage formulated with woody breast meat
title Texture and quality of chicken sausage formulated with woody breast meat
title_full Texture and quality of chicken sausage formulated with woody breast meat
title_fullStr Texture and quality of chicken sausage formulated with woody breast meat
title_full_unstemmed Texture and quality of chicken sausage formulated with woody breast meat
title_short Texture and quality of chicken sausage formulated with woody breast meat
title_sort texture and quality of chicken sausage formulated with woody breast meat
topic Processing and Products
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7936209/
https://www.ncbi.nlm.nih.gov/pubmed/33518346
http://dx.doi.org/10.1016/j.psj.2020.12.014
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