ArticleTropical animal health and production2020
Wooden breast myopathy on broiler breast fillets affects quality and consumer preference.
Article in Tropical animal health and production, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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Who cites it
4 citing papers in PubMed, 12 citations in OpenAlex.
- Cardiac implications of chicken wooden breast myopathy.Frontiers in physiology · 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
- Differential expression of miRNAs associated with pectoral myopathies in young broilers: insights from a comparative transcriptome analysis.BMC genomics · 2024Article
- Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies.Animals : an open access journal from MDPI · 2023Article
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
introductionThe emergence of myopathies such as wooden breast in the poultry industry generally associated with the fast development of the breast muscle of broilers has provided changes in the morphological structure of muscle tissues, as well as problems of meat qualitative attributes. The aim of this study was to evaluate physical, chemical, qualitative, and sensorial attributes of broiler fillets associated with severity levels of wooden breast (WB) myopathy in a poultry slaughterhouse. MATERIALS AND
methodsThree hundred fillets in a poultry slaughterhouse were classified into three severity levels: normal (100 samples), moderate (100 samples), and severe (100 samples).
resultsAfter identification, classification, and description of changes, fillets with a severe WB level presented higher levels of red (a*), yellow (b*), and final pH. The lowest shear force and the highest myofibrillar fragmentation index were observed in fillets with a severe level when compared with normal fillets. The collagen content increased according to severity level. Tasters better evidenced the characteristic taste of chicken meat when tasting fillets with a severe WB level when compared with normal and moderate fillets. The succulence and preference of the Brazilian testers increased according to the severity level of the myopathy.
conclusionIn general, fillets with moderate and severe WB myopathy were affected not only in appearance but also in qualitative, physical, chemical, and sensory characteristics.
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