The aims of this study were to evaluate the incidence of white striping (WS) under commercial conditions and assess its effect on some quality traits in broiler breast fillets. In a first experiment, occurrence of WS (absence=normal, presence classified in 2 levels as moderate and severe) was assessed in a major commercial processing plant on 28,000 breast fillets (pectoralis major muscles) chosen at random from 56 flocks of broilers processed at 45 to 54 d of age. In a second experiment, 153 fillets were selected based on WS degree (normal, moderate and severe) and used to assess ultimate pH, color, drip loss, cook loss and AK-shear force on raw meat as well to determine marinade uptake, purge loss, cook loss, total yield and AK-shear force after tumbling with a 15% (wt/wt) solution containing sodium tripolyphosphate (2.3%) and sodium chloride (7.6%). The total incidence of white striped breast fillets was 12.0% (8.9 and 3.1% in moderate and severe degree, respectively). Considering the effect of genotype, high-breast yield hybrids exhibited a higher overall incidence of WS if compared with standard-breast yield birds (15.2 vs. 10.0%; P<0.001). Severe fillets showed higher pH than moderate and normal groups (5.95 vs. 5.88 and 5.86; P<0.05). Fillets with severe and moderate WS also exhibited lower marinade uptake when compared with normal fillets (7.92 vs. 10.97 vs. 12.67%; P<0.05). Moreover, cook losses increased as the degree of WS increased from normal to severe groups in both raw (21.27 vs. 23.20 vs. 26.74%; P<0.05) and marinated meat (14.59 and 14.84 vs. 15.93%; P<0.05). Finally non-marinated fillets with severe striping had lower AK-shear force if compared moderate and normal ones (3.69 vs. 4.41 and 4.91 kg/g; P<0.05). In conclusion, this study revealed the importance achieved by WS defect in the production of broiler meat as well as its very negative impact on water holding and binding capacity of breast meat.
PETRACCI M., MUDALAL S., BONFIGLIO A., CAVANI C. (2013). Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens. POULTRY SCIENCE, 92(6), 1670-1675 [10.3382/ps.2012-03001].
Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens
PETRACCI, MASSIMILIANO;MUDALAL, SAMER;CAVANI, CLAUDIO
2013
Abstract
The aims of this study were to evaluate the incidence of white striping (WS) under commercial conditions and assess its effect on some quality traits in broiler breast fillets. In a first experiment, occurrence of WS (absence=normal, presence classified in 2 levels as moderate and severe) was assessed in a major commercial processing plant on 28,000 breast fillets (pectoralis major muscles) chosen at random from 56 flocks of broilers processed at 45 to 54 d of age. In a second experiment, 153 fillets were selected based on WS degree (normal, moderate and severe) and used to assess ultimate pH, color, drip loss, cook loss and AK-shear force on raw meat as well to determine marinade uptake, purge loss, cook loss, total yield and AK-shear force after tumbling with a 15% (wt/wt) solution containing sodium tripolyphosphate (2.3%) and sodium chloride (7.6%). The total incidence of white striped breast fillets was 12.0% (8.9 and 3.1% in moderate and severe degree, respectively). Considering the effect of genotype, high-breast yield hybrids exhibited a higher overall incidence of WS if compared with standard-breast yield birds (15.2 vs. 10.0%; P<0.001). Severe fillets showed higher pH than moderate and normal groups (5.95 vs. 5.88 and 5.86; P<0.05). Fillets with severe and moderate WS also exhibited lower marinade uptake when compared with normal fillets (7.92 vs. 10.97 vs. 12.67%; P<0.05). Moreover, cook losses increased as the degree of WS increased from normal to severe groups in both raw (21.27 vs. 23.20 vs. 26.74%; P<0.05) and marinated meat (14.59 and 14.84 vs. 15.93%; P<0.05). Finally non-marinated fillets with severe striping had lower AK-shear force if compared moderate and normal ones (3.69 vs. 4.41 and 4.91 kg/g; P<0.05). In conclusion, this study revealed the importance achieved by WS defect in the production of broiler meat as well as its very negative impact on water holding and binding capacity of breast meat.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
