95412 20220208112849.0 doi 10.3390/foods9060824 sideral 118941 ART-2020-118941 eng Campo, MD Universidad de Zaragoza (orcid)0000-0002-8180-8663 Differentiating Breast Myopathies through Color and Texture Analyses in Broiler 2020 Access copy available to the general public Unrestricted Wooden 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. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 4.35 2020 FOOD SCIENCE & TECHNOLOGY 37 / 144 = 0.257 2020 Q2 T1 0.774 2020 Food Science 2020 Q1 Health (social science) 2020 Q1 Plant Science 2020 Q1 Microbiology 2020 Q1 Health Professions (miscellaneous) 2020 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Mur, L Guerrero, A (orcid)0000-0001-6420-6364 Barahona, M (orcid)0000-0002-7922-1601 Resconi, VC Universidad de Zaragoza (orcid)0000-0002-2713-5939 Magalhaes, DR Lisbinski, E Boito, B de Oliveira, IM Olleta, JL Universidad de Zaragoza (orcid)0000-0001-6955-355X 2008 700 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Producción Animal 9, 6 (2020), 9060824 [12 pp] Foods Foods 2304-8158 263959 http://zaguan.unizar.es/record/95412/files/texto_completo.pdf Versión publicada 475172 http://zaguan.unizar.es/record/95412/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:95412 articulos driver 2022-02-08-11:25:12 ARTICLE