Quality and stability of meat products prepared with chicken fillets affected by white striping myopathy.

This study aimed to evaluate the quality and oxidative stability of chicken burger and mortadella prepared with fillets affected by white striping (WS) myopathy as compared with products prepared with normal fillets (control) There were no differences in pH, L*, or b* between treatments (WS vs. control); however, water holding capacity was higher in control burgers and mortadellas. In burgers, the use of WS fillet led to an increase in lipid content and a reduction in moisture content.

Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance.

The wooden breast () has caused great damages to meat producing industries, being its etiology still not fully understood. Thus, the objective of this work was to investigate biochemistry and technological characteristics of chicken fillets and their consumer acceptance. fillets were evaluated in regards to color, pH, approximate chemical composition, water holding capacity, cooking loss, shear force, total and soluble collagen, and comparison estimated of pyridinoline.