Effect of aging on the quality of breast meat from broilers affected by wooden breast myopathy

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.creatorde Oliveira, Rodrigo Fortunato-
Autor(es): dc.creatorde Mello, Juliana Lolli Malagoli-
Autor(es): dc.creatorFerrari, Fábio Borba-
Autor(es): dc.creatorde Souza, Rodrigo Alves-
Autor(es): dc.creatorPereira, Mateus Roberto-
Autor(es): dc.creatorCavalcanti, Erika Nayara Freire-
Autor(es): dc.creatorVillegas-Cayllahua, Erick Alonso-
Autor(es): dc.creatorFidelis, Heloisa de Almeida-
Autor(es): dc.creatorGiampietro-Ganeco, Aline-
Autor(es): dc.creatorFávero, Maísa Santos-
Autor(es): dc.creatorde Souza, Pedro Alves-
Autor(es): dc.creatorBorba, Hirasilva-
Data de aceite: dc.date.accessioned2025-08-21T21:49:18Z-
Data de disponibilização: dc.date.available2025-08-21T21:49:18Z-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2021-07-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/ani11071960-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/233206-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/233206-
Descrição: dc.descriptionThis study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in all the extension of breast fillet) were evaluated fresh and after three and seven days of aging. Normal samples and samples with a moderate degree of myopathy showed greater water-holding capacity, which may benefit the processing industry of poultry meat. During the aging process, increase was observed in total collagen concentration (from 0.41% in normal samples to 0.56% in samples with severe degree). Samples of chicken breast affected by moderate degree showed higher myofibril fragmentation index (MFI = 115) than normal chicken samples (95.65). Although chicken samples affected with severe degree of wooden breast myopathy are more tender than normal chicken breasts, they produce more exudate, which can be detrimental to the processing of poultry meat. The aging process may improve the reduction of cooking weight loss and protein loss in exudation of broilers’ breasts affected by wooden breast myopathy.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionDepartment of Technology Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone-
Descrição: dc.descriptionFaculty of Animal Science and Food Engineering University of São Paulo—USP, 225, Duque de Caxias Norte Avenue-
Descrição: dc.descriptionDepartment of Technology Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionFAPESP: 2017/5754-4-
Idioma: dc.languageen-
Relação: dc.relationAnimals-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectChemical composition-
Palavras-chave: dc.subjectChicken breast meat-
Palavras-chave: dc.subjectMeat quality-
Palavras-chave: dc.subjectMuscle abnormalities-
Palavras-chave: dc.subjectMyodegeneration-
Palavras-chave: dc.subjectPectoralis major muscle-
Palavras-chave: dc.subjectSoftness-
Palavras-chave: dc.subjectTenderness-
Título: dc.titleEffect of aging on the quality of breast meat from broilers affected by wooden breast myopathy-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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