Functional property issues in broiler breast meat related to emerging muscle abnormalities. (November 2016)

• Record Type: Journal Article
• Authors: Soglia, Francesca; Laghi, Luca; Canonico, Luca; Cavani, Claudio; Petracci, Massimiliano
• Is Part Of: Food research international. Volume 89:Part 3(2016)
• Page Start: 1071
• Page End: 1076
• Publication Date: 2016-11
• Subjects: Poultry meat -- White striping -- Wooden breast -- Composition -- Oxidation -- Water status -- NMR; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2016.04.042
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: In the past few decades, a remarkable increase in the incidence of breast muscle abnormalities termed as white-striping (WS) and wooden-breast (WB) (normally downgraded by the poultry industry and used as raw materials to produce processed products) was observed. Thus, the present study aimed at evaluating the effect of WS and/or WB abnormalities on main compositional traits, lipid and protein oxidation and physicochemical state of water assessed by time domain nuclear magnetic resonance. Overall, if compared with controls, WS and WB groups revealed an increased ( P < 0.05) moisture, fat and collagen contents coupled with reduced protein and total heme pigments levels. Otherwise, negligible modifications in fatty acid profile were found. Moreover, higher carbonyls ( P < 0.05) were measured in WB and WS/WB samples if compared to normal and WS ones, and WB group also exhibited higher ( P < 0.05) TBARS values. Abnormal samples showed a remarkable increase in proportion and mobility of extra-myofibrillar water fraction especially in WB and WS/WB groups. As a result, both functional and quality issues might arise when processed products are formulated including raw meats affected by WS and/or WB. Graphical abstract: Highlights: Deepened knowledge on the effect of emerging poultry meat abnormalities is achieved. Abnormalities strongly affected main components and heme contents of meat. Fatty acid composition was scarcely modified. Impaired protein functionality was observed by examining NMR relaxation properties. Overall, increased protein and lipid oxidation was also found.