ArticleAnimals : an open access journal from MDPI2021
Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy.
Article in Animals : an open access journal from MDPI, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 17 citations in OpenAlex.
- Effect of calcium chloride injection and freezing prior to wet aging on the meat quality of cull cows.Journal of the science of food and agriculture · 2026Article
- Effect of endo-1,4-xylanase and a complex of xylanase and β-glucanase supplementation on growth performance, energy utilization, and meat quality in broiler chickens.Veterinary world · 2025Article
- Article
- Differential expression of miRNAs associated with pectoral myopathies in young broilers: insights from a comparative transcriptome analysis.BMC genomics · 2024Article
- Effects of Wooden Breast Syndrome in Broiler Chicken on Sarcoplasmic, Myofibrillar, and Connective Tissue Proteins and Their Association with Muscle Fiber Area.Foods (Basel, Switzerland) · 2023Article
- Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy.Poultry science · 2023Article
- Characterization of wooden breast myopathy: a focus on syndecans and ECM remodeling.Frontiers in physiology · 2023Article
- Classification, quality characteristics, sensory perception and texture prediction of wooden breast myopathy in broilers from Argentina.Journal of food science and technology · 2023Article
- The Effects of Preslaughter Electrical Stunning on Serum Cortisol and Meat Quality Parameters of a Slow-Growing Chinese Chicken Breed.Animals : an open access journal from MDPI · 2022Article
- Effect of freezing on the quality of breast meat from broilers affected by White Striping myopathy.Poultry science · 2022Article
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Authors and funding
12 authors at 2 institutions in 1 country.
Funding
Abstract
This 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.
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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.