Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat
In this study, we compared three popular textural tests: the compression, Meullenet–Owens razor blade (MORS), and Allo–Kramer (AK) tests, which are used to detect the wooden breast (WB) and spaghetti meat (SM) myopathies. A total of 209 fillets (71 WB, 71 SM, 67 normal) were selected from three diff...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2021-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/1828051X.2021.1893134 |
| _version_ | 1828780123638202368 |
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| author | Antón Pascual Guzmán Angela Trocino Leonardo Susta Shai Barbut |
| author_facet | Antón Pascual Guzmán Angela Trocino Leonardo Susta Shai Barbut |
| author_sort | Antón Pascual Guzmán |
| collection | DOAJ |
| description | In this study, we compared three popular textural tests: the compression, Meullenet–Owens razor blade (MORS), and Allo–Kramer (AK) tests, which are used to detect the wooden breast (WB) and spaghetti meat (SM) myopathies. A total of 209 fillets (71 WB, 71 SM, 67 normal) were selected from three different flocks at a large commercial plant. Thawed fillets were subjected to 20% compression tests before and after cooking, and cooked samples were subjected to the MORS and AK tests. The compression test on raw samples showed that normal and SM fillets had lower force (5.61 and 4.69 vs. 9.52 N), work (25 and 22 vs. 45 N mm), and Young’s modulus (2.71 and 2.11 vs. 4.29 N/s, p < .001) values than those of WB. The results of the compression test were confirmed by the cooked fillet results. The MORS test showed that SM had lower shear force (12.8 vs. 14.7 N) and work (249 vs. 288 N mm) values than those of the normal fillets, while WB showed intermediate values. The AK test results showed that SM had lower shear force (10.5 vs. 14.5 N) and Young’s modulus (31.0 vs. 46.0 N/s; p ≤ .01) values than those of WB fillets, whereas normal fillets had intermediate values. The compression test can be used to identify WB in both raw and cooked meat. The MORS test could distinguish cooked SM fillets from normal fillets, whereas the AK test differentiated SM from WB.HIGHLIGHTS This study compared the compression, Meullenet–Owens razor blade, and Allo–Kramer tests for detecting wooden breast (WB) and spaghetti meat (SM). The compression test identified WB in both raw and cooked fillets. Meullenet–Owens razor blade test distinguished SM from normal fillets. Allo–Kramer test accurately distinguished SM from WB fillets. |
| first_indexed | 2024-12-11T17:13:19Z |
| format | Article |
| id | doaj.art-1bbe12dbe0fb46b1a67ed886bd77facc |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-12-11T17:13:19Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-1bbe12dbe0fb46b1a67ed886bd77facc2022-12-22T00:57:27ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2021-01-0120146547110.1080/1828051X.2021.18931341893134Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meatAntón Pascual Guzmán0Angela Trocino1Leonardo Susta2Shai Barbut3Dipartimento di Biomedicina Comparata e Alimentazione, University of PadovaDipartimento di Biomedicina Comparata e Alimentazione, University of PadovaPathobiology Department, Ontario Veterinary College, University of GuelphFood Science Department, University of GuelphIn this study, we compared three popular textural tests: the compression, Meullenet–Owens razor blade (MORS), and Allo–Kramer (AK) tests, which are used to detect the wooden breast (WB) and spaghetti meat (SM) myopathies. A total of 209 fillets (71 WB, 71 SM, 67 normal) were selected from three different flocks at a large commercial plant. Thawed fillets were subjected to 20% compression tests before and after cooking, and cooked samples were subjected to the MORS and AK tests. The compression test on raw samples showed that normal and SM fillets had lower force (5.61 and 4.69 vs. 9.52 N), work (25 and 22 vs. 45 N mm), and Young’s modulus (2.71 and 2.11 vs. 4.29 N/s, p < .001) values than those of WB. The results of the compression test were confirmed by the cooked fillet results. The MORS test showed that SM had lower shear force (12.8 vs. 14.7 N) and work (249 vs. 288 N mm) values than those of the normal fillets, while WB showed intermediate values. The AK test results showed that SM had lower shear force (10.5 vs. 14.5 N) and Young’s modulus (31.0 vs. 46.0 N/s; p ≤ .01) values than those of WB fillets, whereas normal fillets had intermediate values. The compression test can be used to identify WB in both raw and cooked meat. The MORS test could distinguish cooked SM fillets from normal fillets, whereas the AK test differentiated SM from WB.HIGHLIGHTS This study compared the compression, Meullenet–Owens razor blade, and Allo–Kramer tests for detecting wooden breast (WB) and spaghetti meat (SM). The compression test identified WB in both raw and cooked fillets. Meullenet–Owens razor blade test distinguished SM from normal fillets. Allo–Kramer test accurately distinguished SM from WB fillets.http://dx.doi.org/10.1080/1828051X.2021.1893134broiler chickenscompressionmeat qualitymyopathiesshear force |
| spellingShingle | Antón Pascual Guzmán Angela Trocino Leonardo Susta Shai Barbut Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat Italian Journal of Animal Science broiler chickens compression meat quality myopathies shear force |
| title | Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat |
| title_full | Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat |
| title_fullStr | Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat |
| title_full_unstemmed | Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat |
| title_short | Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat |
| title_sort | comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat |
| topic | broiler chickens compression meat quality myopathies shear force |
| url | http://dx.doi.org/10.1080/1828051X.2021.1893134 |
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