Effect of breast myopathies on quality and microbial shelf life of broiler meat
| Autor: | Enrico Novelli, Angela Trocino, C. Zomeño, Massimiliano Petracci, F. Gratta, Antón Pascual, Luca Fasolato, Gerolamo Xiccato, Marco Birolo |
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| Přispěvatelé: | Gratta, F, Fasolato, L, Birolo, M, Zomeño, C, Novelli, E, Petracci, M, Pascual, A, Xiccato, G, Trocino, A |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Male
Meat white striping Total Viable Count Bacterial growth Shelf life fatty acid profile 03 medical and health sciences chemistry.chemical_compound Muscular Diseases Food Quality Animals Food science Poultry Diseases 030304 developmental biology 0303 health sciences Bacteria Fatty Acids 0402 animal and dairy science Broiler Enterobacteriaceae spp food and beverages 04 agricultural and veterinary sciences General Medicine 040201 dairy & animal science wooden breast Lactic acid chemistry Food Storage technological traits microbial spoilage Saturated fatty acid Food Microbiology Animal Science and Zoology Composition (visual arts) Chickens white striping wooden breast technological traits fatty acid profile microbial spoilage |
| Popis: | To evaluate the impact of emerging myopathies on meat quality and microbial shelf life, 48 normal, 48 white striped (WS), and 48 wooden breasts (WB) were stored for 11 d at 4°C aerobically and analyzed at 24, 72, 120, 168, 216, and 264 h post-mortem. Normal breasts showed lower (P < 0.001) redness index (−0.88 vs. −0.41 and −0.43) and cooking losses (22.0 vs. 23.8 vs. 26.9%) than those of WS and WB meat. Normal and WS breasts exhibited higher protein content than that in WB meat (23.9 and 23.2 vs. 21.4%; P < 0.001). Normal meat also had a lower ether extract content than that in WB meat (1.09 vs. 1.88%; P < 0.001), with intermediate values for WS meat. Normal breasts exhibited higher saturated fatty acid (FA) rate (31.3 vs. 28.0% of total FA on average) and lower unsaturated FA rate (68.7 vs. 72.0%) than those in WS and WB meat (P < 0.001). Differences were mainly due to polyunsaturated FA (30.5% in normal vs. 35.3 and 35.4% in WS and WB meat; P < 0.001). Normal breasts had higher initial total viable count (TVC) and a shorter TVC lag phase than those of WS and WB meat (46.3 vs. 85.2 and 77.8 h). The microbial shelf life threshold (7 log10 CFU TVC/g) was achieved first in normal (130 h) and then in WS (149 h) and WB (192 h) meat. TVC and Pseudomonas spp. counts were significantly higher in normal than those in the affected breasts between 72 and 216 h of storage. Enterobacteriaceae spp. and lactic acid bacteria counts were significantly higher in normal meat, lower in WB meat, and intermediate in WS meat until 216 h. All differences in microbial targets across meat types disappeared by 264 h of storage. Further studies are necessary to elucidate the factors and the mechanisms that may modulate microbial growth and composition during storage in broiler breast meat affected by myopathies. |
| Databáze: | OpenAIRE |
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