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Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state

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Abstract

The objective of this study was to determine meat quality distributions and assess hardness distributions in raw and cooked breast fillets with the woody breast (WB) condition, in addition to evaluating the relationship between water properties and WB severity. A total of 90 breast fillets were collected and categorized as normal (NORM), mild (MILD) and severe (SEV). Breast weight, drip loss, compression measurements, cook loss, shear and texture profile analysis (TPA) values were measured for each sample by fillet location (cranial to caudal) and sampling depth (cranial-superficial, cranial-internal, middle-superficial, and middle-internal) in the raw and cooked meat state. Low-field NMR relaxation measurements were also collected for both the raw and cooked fillets. Results indicate that severe WB expressed increased hardness, a higher water content (bound water and free water) and reduced meat quality attributes in raw and cooked meat. Breast fillet hardness and meat quality distributions were unevenly distributed between fillets, compression measurements were higher mainly in the cranial region, and progressively decreased toward the caudal region for both raw and cooked fillets. Shear force and energy values were higher in the cranial region than in the middle region, and TPA values were higher in superficial regions rather than internal portions. Additionally, low-field NMR could be used to predict WB through variation in water properties as thermal processing reduces water distributing abilities in affected fillets.

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Abbreviations

WB:

Woody breast

NORM:

Normal

MILD:

Mild

SEV:

Severe

TPA:

Texture profile analysis

NMR:

Nuclear magnetic resonance

MORS:

Meullenet-Owens Razor Shear

BMORS:

Blunt Meullenet-Owens Razor Shear

CF:

Compression force

CE:

Compression energy

H:

Fillet height

BW:

Breast weight

DL:

Drip loss

CL:

Cook loss

CS:

Cranial-superficial

CI:

Cranial-internal

MS:

Middle-superficial

MI:

Middle-internal

SF:

Shear force

SE:

Shear energy

WHC:

Water holding capacity

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Acknowledgements

The authors are appreciative for the support of the University of Arkansas Division of Agriculture for providing scientific support.

Funding

This research was funded by the Key Laboratory of Poultry Genetics and Breeding of Jiangsu Province (JQLAB-KF-201901), Natural Science Foundation of the Higher Education Institutions of Anhui Province (KJ2018ZD041, KJ2021A1073).

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Author notes

  1. Xiao Sun and Jinjie You authors contributed equally to this work.

Authors and Affiliations

  1. School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, 239000, Anhui, China

    Xiao Sun & Jinjie You

  2. Key Laboratory for Poultry Genetics and Breeding of Jiangsu Province, Jiangsu Institute of Poultry Science, Yangzhou, 225125, China

    Jinjie You

  3. Department of Poultry Science, University of Arkansas Division of Agriculture, Fayetteville, AR, 72701, USA

    Clay J. Maynard, Juan P. Caldas-Cueva & Casey M. Owens

  4. Department of Food Engineering, University of São Paulo-USP, Pirassununga, SP, 13635-900, Brazil

    Aline Giampietro-Ganeco

Authors
  1. Xiao Sun
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  2. Jinjie You
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  3. Clay J. Maynard
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  4. Juan P. Caldas-Cueva
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  5. Aline Giampietro-Ganeco
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  6. Casey M. Owens
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Contributions

XS: conceptualization, methodology, data curation, formal analysis, writhing-original draft, resources, project administration; JY: data collection, writhing-original draft, review and editing; CJM: review and editing; JPCC: review and editing; AGG: review and editing; CMO: review and editing.

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Correspondence to Xiao Sun.

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Sun, X., You, J., Maynard, C.J. et al. Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state. J Food Sci Technol 59, 3557–3566 (2022). https://doi.org/10.1007/s13197-022-05353-z

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  • DOI: https://doi.org/10.1007/s13197-022-05353-z

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