Classification of wooden breast myopathy in chicken pectoralis major by a standardised method and association with conventional quality assessments

Summary Wooden breast (WB) abnormalities of broilers compromise the quality of fresh and processed meat. Yet, no standardised classification method for evaluating WB currently exists. We here provide a novel classification method to determine the severity of WB by palpation. Data were evaluated by o...

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Bibliographic Details
Published in:International journal of food science & technology 2018-07, Vol.53 (7), p.1744-1752
Main Authors: Dalgaard, Line B., Rasmussen, Martin Krøyer, Bertram, Hanne C., Jensen, Jens A., Møller, Hanne S., Aaslyng, Margit D., Hejbøl, Eva K., Pedersen, Jacob R., Elsser‐Gravesen, Dieter, Young, Jette F.
Format: Article
Language:English
Subjects:
Abnormalities
Classification
Compression
Cooking
Histology
Meat
microbiology
Microflora
Moisture content
Moisture resistance
muscle tissue
Muscles
Myopathy
Neural networks
poultry
Quality assessment
scoring method
severity grading
texture
Water content
Water resistance
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Summary:Summary Wooden breast (WB) abnormalities of broilers compromise the quality of fresh and processed meat. Yet, no standardised classification method for evaluating WB currently exists. We here provide a novel classification method to determine the severity of WB by palpation. Data were evaluated by one‐way anova. The classification method proved robust and reliable to classify broiler filets into three distinct categories (no, moderate and severe WB). This was supported by histological findings, demonstrating less muscle tissue in WB‐affected samples. Moreover, moisture content, resistance to compression, mobile water fraction, drip loss and cooking loss, as well as intramuscular and surface pH also increased with WB. Using the classification method, we demonstrated that severe WB increased the diversity of the endogenous microflora and promoted growth of Enterobacteriaceae. In conclusion, the presented classification method correlates with known meat quality traits and will be a valuable tool for future studies on WB. Robust and reliable classification method to score broiler filets into three distinct wooden breast categories; no, moderate and severe, which correlates with known meat quality traits.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13759