Texture and quality of chicken sausage formulated with woody breast meat

Abstract

Woody breast ( WB ) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized by excessive fibrosis within the pectoralis major, which is thought to cause the palpably hardened texture observed in the afflicted breast meat. These phenotypically tough breast fillets are not marketed for traditional intact muscle products owing to poor quality and eating experience. Potential avenues for these afflicted breast fillets include their use in formulation of fresh and cooked sausages. Two degrees of WB fillets (moderate and severe) were used as a replacement for normal (unafflicted) breast fillet meat at levels of 25, 50, and 100%, in a sausage formulation with 1.5% salt and 15% chicken fat. All 6 treatments were compared with a control formulation (100% normal breast meat) and analyzed for texture profile, cook loss, color, and proximate composition. Moisture and fat content for all formulations were similar ( P = 0.95 and P = 0.33, respectively), but with increase in the inclusion rate of WB meat, lower protein content ( P < 0.01) was observed. Raw sausage color indicated a lighter ( P < 0.05) color for the control sausage (100% normal) than with both 100% moderate and 100% severe formulations. Similarly, sausages containing 100% severe WB meat were the darkest (L∗; P < 0.05), but they were similar to sausages containing 100% moderate ( P > 0.05) WB meat. Texture profile analysis indicated a decrease in hardness, cohesiveness, and springiness with use of 100% severe WB meat, while inclusion of lower proportions of severe WB meat resulted in similar textural characteristics. These results indicate the possibility of using WB fillet meat in a sausage formulation with minimal impact on sausage texture profiles.

Physicochemical properties of wooden breast‐extracted myosin and rheological properties of its heat‐induced gel

“…The apparent elasticities of the heat‐induced myosin gel and chicken meat sausage were significantly lower for wooden breast‐extracted myosin or wooden breast minced meat than for normal ones. These results are consistent with reports concluding that the incidence of wooden breast myopathy depreciates water‐holding capacity and rheological and gelling properties of breast meat batter of chicken broiler 5‐7,31 . The difference among meat gels made using chicken broiler breast under different wooden breast conditions is conceivably due to the different concentrations and amounts of salt‐soluble proteins.…”

“…These results are consistent with reports concluding that the incidence of wooden breast myopathy depreciates water-holding capacity and rheological and gelling properties of breast meat batter of chicken broiler. [5][6][7]31 The difference among meat gels made using chicken broiler breast under different wooden breast conditions is conceivably due to the different concentrations and amounts of salt-soluble proteins. The high salt-soluble protein extraction could contribute to proteinprotein crosslinking, promoting the formation of more uniform three-dimensional networks.…”

Ionic strength–mediated protein and flavor studies on thermally processed hairtail pieces

“…Chewiness is a comprehensive texture evaluation parameter that is related to hardness, resilience, and cohesiveness (Rigdon et al., 2021). The effect of ionic strength on the chewiness of hairtail pieces after initial heating is shown in Figure 2d.…”

“…To further explore the relationship between texture and protein characteristics of thermally processed hairtail meat under different ionic strength conditions, we analyzed the changes in myofibrillar protein content, as shown in Figure 4a. Texture deterioration is greatly associated with protein degradation (Rigdon et al., 2021), and myofibrillar protein content affects the structural cohesion of hairtail products (Walayat et al., 2020a; Walayat et al, 2020b). Compared with the control group, the salt solubility of myofibrillar protein was significantly enhanced by the treatment of salt ions ( p < 0.05).…”

Construction of a grading model based on the quality characteristics of different grades of chicken wooden breast

“…Moderate (2 points) chicken wooden breast meat exhibits hard characteristics. However, springiness occurs from the middle to the tail [8] . Severe (3 points) chicken wooden breast meats include the overall appearance of hardness, accompanied by bleeding and infiltration.…”