Effect of wooden breast myopathy on texture and acceptability of emulsified chicken patties

Miriane Moreira Fernandes Santos; Darlinne Amanda Soares Lima; Íris Braz da Silva Araújo; Marta Suely Madruga; Fábio Anderson Pereira da Silva

doi:10.1007/s13197-021-05098-1

Effect of wooden breast myopathy on texture and acceptability of emulsified chicken patties

J Food Sci Technol. 2021 Oct;58(10):4062-4067. doi: 10.1007/s13197-021-05098-1. Epub 2021 Apr 15.

Authors

Miriane Moreira Fernandes Santos¹, Darlinne Amanda Soares Lima¹, Íris Braz da Silva Araújo², Marta Suely Madruga¹, Fábio Anderson Pereira da Silva¹

Affiliations

¹ Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil.
² Post-Graduate Program in Agro-Food Technology, Center for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, Paraíba Brazil.

Abstract

Wooden breast (WB) condition is a chicken myopathy that causes quality losses and has been shown to negatively affect the sensory acceptance by consumers. In this work, we prepared emulsified chicken patties using WB meat and evaluated their texture profile and acceptability. Three formulations were processed: PN (100% normal breast), PW (100% WB meat) and PNW (50%:50% PN:PW). All the analyzed samples were in accordance with Brazilian legislation parameters for microbiological traits. A marked decrease (P < 0.001) of hardness was noted for PW and PNW samples compared with PN. The sensory ratings were not affected (P > 0.05) by the addition of WB meat in the different treatments. In fact, all samples presented a global sensory acceptance above 70%. The use of WB meat in the formulation of chicken patties is a useful practice to minimize the economic losses in the poultry industry, also helping to support decision-making and improve production performance.

Keywords: Myopathy; Patties; Sensory acceptance; Texture; Wooden breast.