Track topics on Twitter Track topics that are important to you
The effectiveness of blade tenderization (BT) in improving the texture of wooden breast (WB) meat was evaluated through compression and shear analyses. Butterfly fillets (n = 144) were collected during 3 sampling replications and scored as normal (NORM), moderate (WB MOD), or severe wooden breast (WB SEV). One side from each butterfly was blade tenderized and the other side served as an untreated control. Fillets were subjected to both compression and shear analyses in either the raw or cooked state. At 24 h postmortem, drip loss, pH, and color traits were assessed on raw fillets. Muscle condition (M), treatment (T), measurement location (L), and their interaction effects were investigated. WB fillets were heavier (P < 0.0001) and possessed greater pH (P < 0.0001) than NORM fillets. L*a*b* values on the skin side were increased in WB fillets (P < 0.0001), as were drip and cook loss (P < 0.0001). Irrespective of degree of severity, WB meat was harder as evidenced by greater compression force (P < 0.0001) in both raw and cooked fillets. Shear force of raw meat progressively increased from NORM to WB SEV (P < 0.0001) but there were no shear differences between NORM and WB MOD after cooking. Blade tenderization decreased compression and shear values in both raw and cooked WB fillets compared to untreated controls (P < 0.01). The significance of location effect for compression force (P < 0.0001) suggested that WB texture was not uniform within the same fillet. In raw fillets, an M × T interaction (P < 0.0001) was found for both compression and shear values and indicated that blade-tenderized WB MOD and WB SEV still possessed harder texture than NORM meat. However, the cooked shear values of WB SEV fillets subjected to BT were similar to those of untreated NORM fillets. Therefore, BT improved, but did not fully resolve the issues of abnormal tactile and texture characteristics in WB meat in either the raw or cooked state.
This article was published in the following journal.
Name: Poultry science
To evaluate the impact of emerging myopathies on meat quality and microbial shelf life, 48 normal, 48 white striped (WS), and 48 wooden breasts (WB) were stored for 11 d at 4°C aerobically and analyz...
Broiler dietary potassium (K) and available phosphorous (AvP) have decreased in recent years but both ions are intimately involved in the elimination of hydrogen ions that are produced during rapid gr...
The combined effects of aging and low temperature, long time heating (LTLT) on meat toughness were investigated. Pork loins were heated at 53 or 58 °C for up to 20 h, and shear force values, cook...
The occurrence of wooden breast (WB) and white striping (WS) of broiler breast myopathies may be associated with least-cost feed formulations and the inclusion of greater amounts of synthetic amino ac...
Wooden Breast Disease (WBD), a myopathy in commercial broiler chickens characterized by abnormally firm consistency of the pectoral muscle, impacts the poultry industry negatively due to severe reduct...
The intake of processed meat products has been linked to several adverse health outcomes. However, estimation of their intake proves difficult. This study aims at identifying biomarkers of...
Excessive meat consumption, particularly of red and processed meat, is associated with increased risk of developing a range of chronic diseases. Meat production also significantly contribu...
The purpose of the project is to provide evidence for the use of hydrolysed meat protein (HMP) as a protein supplement for elderly who has difficulty meeting the recommended daily protein ...
This study aims to investigate the impact of replacing meat consumption with plant-based meat alternative consumption on cardiovascular health, the gut microbiome, and metabolic status.
Airway management and tracheal intubation are routinely performed in paediatric anaesthesia and yet are associated with preventable adverse events. The D-blade of videolaryngoscope is pref...
A fluid-filled closed cavity or sac that is lined by an EPITHELIUM and found in the BREAST. It may appear as a single large cyst in one breast, multifocal, or bilateral in FIBROCYSTIC BREAST DISEASE.
Meat such as beef, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.
The aggregate enterprise of technically producing packaged meat.
A common and benign breast disease characterized by varying degree of fibrocystic changes in the breast tissue. There are three major patterns of morphological changes, including FIBROSIS, formation of CYSTS, and proliferation of glandular tissue (adenosis). The fibrocystic breast has a dense irregular, lumpy, bumpy consistency.
Abnormal accumulation of lymph in the arm, shoulder and breast area associated with surgical or radiation breast cancer treatments (e.g., MASTECTOMY).
Track and monitor developments in breast cancer research and commercial development. Follow the tabs above to read the latest global news, research, clinical trials on breast cancer and follow companies active in the development of breast cancer tr...
Arthritis Fibromyalgia Gout Lupus Rheumatic Rheumatology is the medical specialty concerned with the diagnosis and management of disease involving joints, tendons, muscles, ligaments and associated structures (Oxford Medical Diction...
Anything that breaks the skin is a wound because when the skin is broken, there's a risk of germs getting into the body and causing an infection. Follow and track Wound Care News on BioPortfolio: Wound Car...