title: Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by White Striping and Wooden Breast myopathies.
abstract: The aim of the research was to study the impact of white striping and wooden breast myopathies on the technological quality, mineral, and sensory profile of poultry meat. With this purpose, a total of 138 breasts were selected for a control group with normal breasts (N), a group of breasts characterised by white striping (WS) myopathy, and a group of breasts having both white striping and wooden breast myopathies (WSWB). Data revealed that the simultaneous presence of the two myopathies, with respect to the WS lesion individually considered, had a further detrimental effect on pH (6.04 vs. 5.96; P < 0.05), yellowness (11.4 vs. 10.3; P < 0.01), cooking losses (30.4 vs. 27.6%; P < 0.05), toughness instrumental values (22.8 vs. 20.0 N; P < 0.01), and perception (6.22 vs. 5.56; P < 0.01). In addition, mineral contents suggest that a defective ions regulation is also present in white striping and wooden breast myopathies.
authors.affiliation: Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università 16, Legnaro, 35020, Padova, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Tasoniero
authors.affiliation: Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università 16, Legnaro, 35020, Padova, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Cullere
authors.affiliation: Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università 16, Legnaro, 35020, Padova, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Cecchinato
authors.affiliation: Department of Food and Environmental Sciences, Viikki, EE, P.O. Box 66, 00014 Helsinki, Finland.
authors.forename: E
authors.initials: E
authors.lastname: Puolanne
authors.affiliation: Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università 16, Legnaro, 35020, Padova, Italy antonella.dallezotte@unipd.it.
authors.forename: A
authors.initials: A
authors.lastname: Dalle Zotte
mesh_terms: D000818:Animals; D002645:Chickens / Q000502:physiology*; D003296:Cooking; D008297:Male; D008460:Meat / Q000032:analysis*; D009135:Muscular Diseases / Q000473:pathology / Q000662:veterinary*; D010369:Pectoralis Muscles / Q000737:chemistry / Q000502:physiology*; D011201:Poultry Diseases / Q000473:pathology*
keywords: chicken breast; physicochemical analyses; sensory profile; white Striping; wooden Breast