Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Abstract

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

Shelf-Life Evaluation of Ingredient Combinations and Technologies for Use in Pet Food Formulations

“…As expected, ALGIN improved water holding capacity as WB inclusion increased. It is known [ 38 ] that water holding capacity is less in WB leading to further implications on water activity. In addition, there was a COMB × DAY interaction ( p < 0.05) on water activity ( Table 8 ).…”

Physical, chemical, and microbiological evaluation of sausages produced with chicken meat affected by deep pectoral myopathy

“…Subsequently, they were cooked in a preheated grill (George Foreman GBZ80) (for 10 min) until the internal temperature of the samples reached 85°C (temperature controlled using thermocouples inserted individually in each sample (FE-MUX, Flyever Indústria e Comércio de Equipamentos Eletrônicos Ltda., São Carlos-SP, Brazil)). After cooling down to room temperature, the samples were weighed again to evaluate the cooking weight loss (CL), and the results were obtained by the difference between the initial and final weights, expressed in percentage ( Oliveira et al, 2021 ).…”

“…Currently, due to the meat industrialization, fresh sausages are alternatives for the use of less noble or compromised meats ( Oliveira et al, 2021 ), which increases the profit of slaughterhouses. Due to the importance and popularity of meat consumption, its transformation into industrialized products is important due to the practicality and variety of products such as meatballs, hamburgers, breaded products, sausages, salami, among others.…”