Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast.

This study investigated postmortem muscle protein degradation and myowater properties in broiler breasts afflicted with the Spaghetti Meat (SM) myopathy during 7 days of storage. Severe SM and unaffected (NORM) breast fillets were analyzed at days 0, 3, and 7 postmortem for TD-NMR myowater traits, myofibrillar protein profiles, calpain activity, free calcium, and desmin and troponin-T degradation patterns. Only at day 0, muscle histology, fiber size and sarcomere length were assessed on multiple fillet portions.

Water properties and marinade uptake in broiler pectoralis major with the woody breast condition.

To provide insight into the mechanisms by which the woody breast (WB) condition reduces marinade uptake, water properties of normal (NOR) and WB meat were investigated using TD-NMR. Broiler Pectoralis major was marinated with either water, 0.625% sodium tripolyphosphate, 5% NaCl, or 5% NaCl + 0.

Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times.

The study aimed to understand whether deboning time contributes to the altered texture attributes of wooden breast (WB) fillets. To this purpose, 30 unaffected (NORM) and 30 severely affected (WB) carcasses were selected at 15 min postmortem (PM) and allotted into treatments with different deboning times: A (5 NORM + 5 WB; right fillets deboned at 15 min PM), B (5 NORM + 5 WB; right fillets deboned at 3 h PM), and C (5 NORM + 5 WB; right fillets deboned at 6 h PM). Left fillets from each carcass were deboned at 24 h PM.

Are Meat Quality Traits and Sensory Attributes in Favor of Slow-Growing Chickens?

The present study compared certain quality features and sensory attributes of the meat obtained from three different chicken genotypes: two endangered slow-growing indigenous breeds (Padovana: PAD, Polverara: POL) and a commercial broiler (Hybrid). Chickens (n = 42/genotype) were slaughtered at their commercial slaughter age: 183 days for PAD and POL chickens, and 35 days for the Hybrid. Breast and leg meat were dissected and used for qualitative evaluations.

Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality.

The effects of spaghetti meat (SM) myopathy and sampling location on chicken breast meat physical traits, composition, and protein functionality were investigated using 30 normal (N) and 30 SM boneless fillets. Weight, drip loss, pH, and color traits were determined on intact fillets. Proximate composition, water holding capacity, mineral profile, SDS-PAGE, myofibrillar, and sarcoplasmic protein solubility, and emulsifying properties were assessed on both the superficial (S) and deep (D) layers of the breasts.

Supplementing growing rabbit diets with chestnut hydrolyzable tannins: Effect on meat quality and oxidative status, nutrient digestibilities, and content of tannin metabolites.

The study investigated the effect of dietary inclusion of chestnut hydrolyzable tannin (CHT) in growing rabbit diets on nutrients digestibility, quality and oxidative status of meat, and content of tannin metabolites. At weaning, rabbits were assigned to 5 dietary groups (n = 72 rabbits/diet): control medication-free (Co), control with coccidiostat (Cc), and T200, T400 and T600 (diets supplemented with 200, 400 and 600 g/100 kg CHT extract). Sixteen carcasses/treatment were considered and hindleg meat and Longissimus thoracis et lumborum (LTL) muscle were used for analyses.

Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage.

The combined effect of two dietary lipid sources (sunflower vs linseed oil) and three packaging methods (PVC film - BAG, modified atmosphere CO 20% + 80% O MAP, and vacuum - VAC) on the shelf-life (pH, color, microbial count, sensory traits) of rabbit loins was tested at days 1, 4 and 10 of refrigerated storage. Linseed oil did not adversely affect neither the physical or sensory traits, nor the microbiological quality of rabbit meat throughout the shelf-life trial. The three packaging methods were all similarly effective in maintaining the physical and sensory quality of the meat, irrespective of the different dietary lipid sources and thus different susceptibility to oxidation.