ArticlePoultry science2020
Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality.
Article in Poultry science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed, 34 citations in OpenAlex.
- Protein co-expression network analysis explores biological mechanisms associated with meat quality variability in broilers affected by breast myopathies: A focus on wooden breast.Poultry science · 2026Article
- Changes in Muscle Fiber Growth and the Emergence of Muscle Myopathies in Current Commercial Meat Birds.Animals : an open access journal from MDPI · 2026Review
- Differentially abundant proteins, metabolites, and lipid molecules in spaghetti meat compared to normal chicken breast meat: Multiomics analysis.Poultry science · 2025Article
- Polyphenol blend enhances zootechnical performance, improves meat quality, and reduces the severity of wooden breast in broiler chickens.Frontiers in veterinary science · 2025Article
- Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluation.Foods (Basel, Switzerland) · 2024Article
- Broiler Spaghetti Meat Abnormalities: Muscle Characteristics and Metabolomic Profiles.Animals : an open access journal from MDPI · 2024Article
- Comparative metabolomic analysis of spaghetti meat and wooden breast in broiler chickens: unveiling similarities and dissimilarities.Frontiers in physiology · 2024Article
- Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems.Gels (Basel, Switzerland) · 2023Article
- Physicochemical and histopathological parameters of broilers with dorsal cranial myopathy.Animal bioscience · 2023Article
- Restoring Functionalities in Chicken Breast Fillets with Spaghetti Meat Myopathy by Using Dairy Proteins Gels.Gels (Basel, Switzerland) · 2022Article
- Evaluation of broiler meat in experimental listeriosis.Journal of advanced veterinary and animal research · 2022Article
- Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast.Frontiers in physiology · 2022Article
- Spaghetti Meat Abnormality in Broilers: Current Understanding and Future Research Directions.Frontiers in physiology · 2021Review
- Differentiating Breast Myopathies through Color and Texture Analyses in Broiler.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of spaghetti meat (SM) myopathy and sampling location on chicken breast meat physical traits, composition, and protein functionality were investigated using 30 normal (N) and 30 SM boneless fillets. Weight, drip loss, pH, and color traits were determined on intact fillets. Proximate composition, water holding capacity, mineral profile, SDS-PAGE, myofibrillar, and sarcoplasmic protein solubility, and emulsifying properties were assessed on both the superficial (S) and deep (D) layers of the breasts. SM fillets were heavier (P < 0.0001) and exhibited greater drip loss (P = 0.0131) and higher b* index on the skin side of the muscle (P < 0.0001). Muscle condition by layer interaction effect revealed that the superficial portion of SM fillets (SM-S) exhibited the highest moisture (P = 0.0003) and fat contents (P = 0.0011) coupled with the lowest protein (P < 0.0001) and ash contents (P = 0.0458). Total and soluble collagen amounts were higher in N-S and SM-S groups compared with N-D and SM-D (P < 0.0001). SM-S group exhibited the highest calcium (P = 0.0035) and sodium (P < 0.0001) levels. Overall, the myopathy had only minor impacts on protein profiles, while the muscle layer exerted a more remarkable effect. SM fillets exhibited higher pH but a lower myofibrillar protein solubility (P < 0.0001). Salt-induced water uptake, cooking loss, and final yield values suggested a potential impairment of water-holding capacity in SM-affected meat. Sarcoplasmic and myofibrillar emulsion activity indexes were similar between the 2 muscle conditions, but the stability of the emulsions was lower in SM meat. Overall, significant layer and muscle condition by layer effects were not observed in the functional properties of the breast meat. SM exerted a profound and negative impact on breast meat composition that led to detrimental consequences on functionality traits. Given the fundamental role of protein quality for meat processing, these data suggest that a further step toward the understanding of this myopathy should be the investigation of intrinsic protein characteristics.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.