Effect of Age, Deboning Time of Carcass, and Different Cooking Conditions on the Woody Breast Myopathies in Chicken: A Meta-Analysis

Autor: Aftab Siddique, Micah T. Black, Bet W. Alvarado, Laura Garner, Tung-Shi Huang, Ashish Gupta, Alan E. Wilson, Jason T. Sawyer, Amit Morey
Jazyk: angličtina
Rok vydání: 2024
Předmět:
Zdroj: Foods, Vol 13, Iss 16, p 2632 (2024)
Druh dokumentu: article
ISSN: 13162632
2304-8158
DOI: 10.3390/foods13162632
Popis: This meta-analysis review undertakes a comprehensive examination of various approaches for identifying myopathic fillets and meticulously evaluates the effects of bird age, deboning time, and different cooking and storage conditions on woody breast (WB) myopathic conditions in broiler deboned fillets. The data, meticulously collected from 20 articles based on predefined inclusion criteria sourced from various databases and online resources, reveal significant insights. For instance, the analysis uncovers that deboning time significantly affects Meullenet-Owens Razor Shear (MORS), Blunt Meullenet-Owens Razor Shear (BMORS), and descriptive analysis values (p < 0.001). Instrumentation techniques, such as compression force and shear force, along with different cooking conditions, strongly impact BMORS shear force values (R2 = 86.80%), with significance levels ranging from 0.01 to 0.001. Deboning time also substantially impacts MORS shear force values (R = 64.03%). In contrast, the effects of deboning time, bird age, and cooking conditions on descriptive sensory evaluation are minimal when compared to woody breast fillets (age of birds: R2 = 26.53%; cooking conditions: R2 = 32.57%; deboning time: R2 = 10.06%). The overall effect of bird age on chicken breast meat quality shows significant differences for the evaluated parameters (Hedges’ g [95% CI] = −0.72 [0.17, 1.26], I2 = 93%, p < 0.01). The sous vide cooking method significantly affects shear force energies and sensory descriptive evaluation for woody breast fillets (Hedges’ g [95% CI] = 5.30 [−50.30, 83.40], I2 = 98%, p < 0.01). These findings, with their significant implications, provide valuable insights for optimizing processing conditions in the poultry industry to reduce woody breast occurrences and enhance meat quality, instilling confidence in the robustness of the research.
Databáze: Directory of Open Access Journals
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