High-Intensity Ultrasonication as an Innovative Approach for the Softening of Wooden Breast Meat in Broilers

Considering the remarkable implications exerted by the occurrence of wooden breast (WB) abnormality on meat tenderness and marketability, the poultry processing industry demands the implementation of postmortem procedures that can improve the textural traits of chicken breasts affected by this defect. Within this scenario, this study aimed at exploring the effectiveness of high-intensity ultrasonication (HIU) in attenuating the toughness of WB fillets and evaluating its effects on the main technological properties and quality characteristics of chicken breast meat. Overall outcomes showed that HIU significantly reduced (P<0.01) the compression forces of both unaffected and WB raw meat without negatively affecting the main meat quality traits and technological properties, such as color and water holding capacity. The significant (P<0.05) increase in myofibrillar fragmentation index (MFI) observed in unaffected fillets might hint at an alteration of myofibril integrity following the mechanical action of ultrasonic waves. However, despite the effectiveness of HIUin improving the textural traits of raw WB meat, overall outcomes obtained through western blot and MFI analyses suggested that HIU did not remarkably alter the microstructure of myopathic muscles. The myodegenerative lesions typically occurring in WB muscles may have partially disguised the mechanical effects of ultrasonic waves on muscle cells’ structures, making the elucidation of the mechanisms that lead to the softening of WB meat particularly complex.