000095412 001__ 95412
000095412 005__ 20220208112849.0
000095412 0247_ $$2doi$$a10.3390/foods9060824
000095412 0248_ $$2sideral$$a118941
000095412 037__ $$aART-2020-118941
000095412 041__ $$aeng
000095412 100__ $$0(orcid)0000-0002-8180-8663$$aCampo, MD$$uUniversidad de Zaragoza
000095412 245__ $$aDifferentiating Breast Myopathies through Color and Texture Analyses in Broiler
000095412 260__ $$c2020
000095412 5060_ $$aAccess copy available to the general public$$fUnrestricted
000095412 5203_ $$aWooden breast (WB), white striping (WS) and spaghetti meat (SM) are breast myopathies of the Pectoralis major that greatly affect meat quality in broilers. To differentiate color and texture characteristics with instrumental methods, some of them applied for the first time in this species, 300 carcasses were randomly chosen from an abattoir from five different flocks from the same farm, at a rate of 60 carcasses from each flock. Twenty-four hours after slaughter, both side breasts were dissected, and yields calculated. Color was measured on the surface of the breast with a spectrocolorimeter and reflectance values obtained. Texture was measured on raw meat with a modified compression test that hinders the fiber from expanding transversally and a texture profile analysis (TPA) and also on cooked meat with a Warner-Bratzler shear and a TPA. Color differs between severity degrees, increasing redness (from -1.77 to -1.32 in WB) and, especially, yellowness (from 5.00 to 6.73 in WS) and chroma (from 5.75 to 7.22 in SM) with the severity of the myopathy. The subtraction R630 minus R580 was found to be a useful index to differentiate breast myopathies degrees. The modified compression test can be considered an effective tool to assess the hardness of different structures in each myopathy. Texture differences in the myopathies are better assessed in raw than in cooked meat.
000095412 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000095412 590__ $$a4.35$$b2020
000095412 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b37 / 144 = 0.257$$c2020$$dQ2$$eT1
000095412 592__ $$a0.774$$b2020
000095412 593__ $$aFood Science$$c2020$$dQ1
000095412 593__ $$aHealth (social science)$$c2020$$dQ1
000095412 593__ $$aPlant Science$$c2020$$dQ1
000095412 593__ $$aMicrobiology$$c2020$$dQ1
000095412 593__ $$aHealth Professions (miscellaneous)$$c2020$$dQ1
000095412 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000095412 700__ $$aMur, L
000095412 700__ $$0(orcid)0000-0001-6420-6364$$aGuerrero, A
000095412 700__ $$0(orcid)0000-0002-7922-1601$$aBarahona, M
000095412 700__ $$0(orcid)0000-0002-2713-5939$$aResconi, VC$$uUniversidad de Zaragoza
000095412 700__ $$aMagalhaes, DR
000095412 700__ $$aLisbinski, E
000095412 700__ $$aBoito, B
000095412 700__ $$ade Oliveira, IM
000095412 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta, JL$$uUniversidad de Zaragoza
000095412 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000095412 773__ $$g9, 6 (2020), 9060824 [12 pp]$$pFoods$$tFoods$$x2304-8158
000095412 8564_ $$s263959$$uhttps://zaguan.unizar.es/record/95412/files/texto_completo.pdf$$yVersión publicada
000095412 8564_ $$s475172$$uhttps://zaguan.unizar.es/record/95412/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000095412 909CO $$ooai:zaguan.unizar.es:95412$$particulos$$pdriver
000095412 951__ $$a2022-02-08-11:25:12
000095412 980__ $$aARTICLE