Black bone syndrome in chiken meat
Black bone syndrome (BBS) affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental desi...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fundação APINCO de Ciência e Tecnologia Avícolas
2013-12-01
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| Series: | Brazilian Journal of Poultry Science |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000400005&lng=en&tlng=en |
| _version_ | 1818550497444888576 |
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| author | GAA Baldo ICL Almeida Paz MCF Alves IA Nääs RG Garcia FR Caldara CWS Gavilan |
| author_facet | GAA Baldo ICL Almeida Paz MCF Alves IA Nääs RG Garcia FR Caldara CWS Gavilan |
| author_sort | GAA Baldo |
| collection | DOAJ |
| description | Black bone syndrome (BBS) affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen) of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L), and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R) positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little darkened, and unacceptable = severe darkening). Twelve refrigerated and 12 frozen thighs were used for sensorial analysis (adjacent muscle appearance, odor, tenderness, and flavor), assessed using a hedonic scale (1 = bad to 10 = very good) by trained panelists. Lightness was submitted to ANOVA and Tukey's test (p<0.05), and the Wilcoxon test (p<0.05) was used to analyze other characteristics. Confidence intervals were established for BBS based on *L values (<37.5=BBS and >37.5=normal). The incidence of BBS was 35%,with a 16%increase thighs were frozen. Meat taste was not influenced by the treatments. Meat appearance, flavor, and tenderness were not affected by freezing or refrigeration, only by BBS degree. It was concluded that freezing increases the incidence of BBS and chicken thighs with bones presenting lower luminosity have worse meat quality. |
| first_indexed | 2024-12-12T08:47:15Z |
| format | Article |
| id | doaj.art-6264615fb1a44adba2a4b0698b41c27a |
| institution | Directory Open Access Journal |
| issn | 1806-9061 |
| language | English |
| last_indexed | 2024-12-12T08:47:15Z |
| publishDate | 2013-12-01 |
| publisher | Fundação APINCO de Ciência e Tecnologia Avícolas |
| record_format | Article |
| series | Brazilian Journal of Poultry Science |
| spelling | doaj.art-6264615fb1a44adba2a4b0698b41c27a2022-12-22T00:30:27ZengFundação APINCO de Ciência e Tecnologia AvícolasBrazilian Journal of Poultry Science1806-90612013-12-0115431732110.1590/S1516-635X2013000400005S1516-635X2013000400005Black bone syndrome in chiken meatGAA Baldo0ICL Almeida Paz1MCF Alves2IA Nääs3RG Garcia4FR Caldara5CWS Gavilan6Universidade Federal da Grande DouradosUniversidade Estadual PaulistaUniversidade Federal da Grande DouradosUniversidade Federal da Grande DouradosUniversidade Federal da Grande DouradosUniversidade Federal da Grande DouradosUniversidade Federal da Grande DouradosBlack bone syndrome (BBS) affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen) of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L), and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R) positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little darkened, and unacceptable = severe darkening). Twelve refrigerated and 12 frozen thighs were used for sensorial analysis (adjacent muscle appearance, odor, tenderness, and flavor), assessed using a hedonic scale (1 = bad to 10 = very good) by trained panelists. Lightness was submitted to ANOVA and Tukey's test (p<0.05), and the Wilcoxon test (p<0.05) was used to analyze other characteristics. Confidence intervals were established for BBS based on *L values (<37.5=BBS and >37.5=normal). The incidence of BBS was 35%,with a 16%increase thighs were frozen. Meat taste was not influenced by the treatments. Meat appearance, flavor, and tenderness were not affected by freezing or refrigeration, only by BBS degree. It was concluded that freezing increases the incidence of BBS and chicken thighs with bones presenting lower luminosity have worse meat quality.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000400005&lng=en&tlng=enBone darkeningcommercial processing plantmeat quality |
| spellingShingle | GAA Baldo ICL Almeida Paz MCF Alves IA Nääs RG Garcia FR Caldara CWS Gavilan Black bone syndrome in chiken meat Brazilian Journal of Poultry Science Bone darkening commercial processing plant meat quality |
| title | Black bone syndrome in chiken meat |
| title_full | Black bone syndrome in chiken meat |
| title_fullStr | Black bone syndrome in chiken meat |
| title_full_unstemmed | Black bone syndrome in chiken meat |
| title_short | Black bone syndrome in chiken meat |
| title_sort | black bone syndrome in chiken meat |
| topic | Bone darkening commercial processing plant meat quality |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000400005&lng=en&tlng=en |
| work_keys_str_mv | AT gaabaldo blackbonesyndromeinchikenmeat AT iclalmeidapaz blackbonesyndromeinchikenmeat AT mcfalves blackbonesyndromeinchikenmeat AT ianaas blackbonesyndromeinchikenmeat AT rggarcia blackbonesyndromeinchikenmeat AT frcaldara blackbonesyndromeinchikenmeat AT cwsgavilan blackbonesyndromeinchikenmeat |