ArticlePoultry science2023
Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments.
Article in Poultry science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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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.
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Who cites it
8 citing papers in PubMed, 9 citations in OpenAlex.
- Polyphenol-Enriched Black Soldier Fly Larvae (Insects · 2026Article
- Fatty-Acid Composition and Sensory Traits of Japanese Local Chickens in the Context of Asian Local Chicken Meat Quality.Animals : an open access journal from MDPI · 2026Review
- A postbiotic-aerated water strategy for controlling Salmonella Enteritidis on chicken skin during chilling and refrigerated storage.Poultry science · 2026Article
- Effects of freeze-thaw cycles on the quality and flavor profiles of stir-fried ZhiJiang duck.Food chemistry: X · 2025Article
- Proteomics unveils chemical modifications on protein side chains in raw breast meat of broilers (Gallus gallus) affected with growth-related myopathies.Animal bioscience · 2025Article
- Influences of Growth-Related Myopathies on Peptide Patterns of In Vitro Digested Cooked Chicken Breast and Stress-Related Responses in an Intestinal Caco-2 Cell Model.Foods (Basel, Switzerland) · 2024Article
- Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities.Foods (Basel, Switzerland) · 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 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14 d) and freezing (-18°C for 90 d). WS presented higher lipid content, although no difference in protein content was detected, compared to normal broiler breast (N). Regarding oxidative damages, a reduction in malondialdehyde and carbonyl protein, hexanal, octanal and nonanal levels, alongside the interaction of these compounds with other compounds in raw, roasted, and reheated breasts was observed under refrigerated storage (14 d). Freezing storage promotes an increase in carbonyls proteins, hexanal, octanal and nonanal levels at 45 d of storage in poultry meats and subsequent decrease, indicating the evolution of oxidative reactions. Regardless of the type of storage, in general, breasts with WS myopathy have higher levels of lipid and protein oxidation.
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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.