Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses

Abstract

Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from −40 °C to 50 °C at 5 °C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra.

Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities

“…The weakness in the technique for detecting these myopathies is a key point and fast and nondestructive methods need to be developed and applied. On this regard, some successful attempts have been made, such as the application of radiofrequency spectra in the detection of WS in skin-on chicken carcasses (Traffano-Schiffo, Castro-Giraldez, Colom, & Fito, 2017) and the usage of near-infrared spectroscopy (NIR) for the detection of breast fillets chicken with WB (Wold, Måge, Løvland, Sanden, & Ofstad, 2018;Wold, Veiseth-Kent, Høst, & Løvland, 2017). Although the use of NIR in the detection of WB was effective, the technique was developed for breast fillet, and its efficacy in carcasses was not tested.…”

“…One major issue is the early detection and objective classification of the myopathies using nondestructive techniques. Aforementioned efforts have been made using radiofrequency spectra (Traffano-Schiffo et al, 2017) and NIR to detect and grade WB and WS myopathies. Further advanced options are available as the fusion of Optical Coherence Tomography (OCT) and hyperspectral imaging proposed by Yoon, Bowker, and Zhuang (2017) or other imaging techniques already used for an efficient non-destructive assessment of meat products such as ultrasounds (Corona, García-Pérez, Santacatalina, Ventanas, & Benedito, 2014) and Magnetic Resonance Imaging (MRI) (Caballero et al, 2018).…”

Effect of Soybean Meal Substitution by Raw Chickpea Seeds on Thermal Properties and Fatty Acid Composition of Subcutaneous Fat Tissue of Broiler Chickens

“…The peak temperature at maximum heat absorption was different for the SBM and CPS samples (p < 0.001). The position of the second peak, marked as h2, which corresponds to the phase transition of the high-melting fraction of the polyunsaturated TAGs [30,35], was the same for both groups (p = 0.458). However, the net transition enthalpy of all the unsaturated TAG fractions changed significantly, and was higher for the samples obtained from the chickens fed CPS (p = 0.007).…”

“…During the heating of the frozen samples, three endothermic peaks were identified. The first, marked as h1, corresponds to the phase transition of the low-melting fraction of monounsaturated TAGs [30,35]. The peak temperature at maximum heat absorption was different for the SBM and CPS samples (p < 0.001).…”

“…In recent years, DSC is also becoming a more widely used method for analyzing animal tissues and food of animal origin [25][26][27]. DSC analysis can be used for determining the crystallization temperature of processed fat, and the melting point of fractions of triacylglycerols (TAGs), which have the greatest impact on the thermal parameters of adipose tissue [5,[28][29][30].…”