Mudalal S, Lorenzi M, Soglia F, Cavani C, Petracci M
Department of Agricultural and Food Sciences,Alma Mater Studiorum - University of Bologna,47521 Cesena (FC),Italy.
Animal. 2015 Apr;9(4):728-34. doi: 10.1017/S175173111400295X. Epub 2014 Dec 15.
One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white striping and wooden breast abnormalities. In two replications, 192 fillets were divided into the following four classes: normal (n=48; absence of any visual defects), white striping (n=48, presence of white striations), wooden breast (n=48; diffusely presence of hardened areas) and white striping/wooden breast (n=48; fillets affected by both abnormalities). Morphology, raw meat texture and technological properties were assessed in both unprocessed (pH, colour, drip loss, cooking loss and cooked meat shear force) and marinated meat (marinade uptake, purge loss, cooking loss and cooked meat shear force). Fillets affected by white striping, wooden breast or both abnormalities exhibited higher breast weights compared with normal fillets (305.5, 298.7, 318.3 and 244.7 g, respectively; P<0.001). Wooden breast, either alone or in combination with white striping, was associated with a significant (P<0.001) increase of fillet thickness in the caudal area and raw meat hardness compared with both normal and the white striping abnormality, for which there was no difference. Overall, the occurrence of the individual and combined white striping and wooden breast abnormalities resulted in substantial reduction in the quality of breast meat, although these abnormalities are associated with distinct characteristics. Wooden breast fillets showed lower marinade uptake and higher cooking losses than white-striped fillets for both unprocessed and marinated meats. On the other hand, white-striped fillets showed a moderate decline in marinade and cooking yield. Fillets affected by both abnormalities had the highest (P<0.001) ultimate pH values. In contrast, the effects on colour of raw and cooked meat, drip loss, purge loss and cooked meat shear force were negligible or relatively low and of little practical importance. Thus, the presence of white striping and wooden breast abnormalities impair not only breast meat appearance but also the quality of both raw and marinated meats mainly by reducing water holding/binding abilities.
对家禽生长进行高强度基因选择的后果之一是，鸡胸肌肉最近出现了异常情况，如白纹（特征为表面白色条纹）和木胸（特征为颜色苍白、鼓起且质地坚硬的区域）。本研究的目的是评估受白纹和木胸异常影响的鸡柳的品质特性。在两个重复试验中，192条鸡柳被分为以下四类：正常（n = 48；无任何视觉缺陷）、白纹（n = 48，有白色条纹）、木胸（n = 48；有分散的硬化区域）和白纹/木胸（n = 48；同时受两种异常影响的鸡柳）。对未加工（pH值、颜色、滴水损失、烹饪损失和熟肉剪切力）和腌制肉（腌料吸收量、渗出损失、烹饪损失和熟肉剪切力）的形态、生肉质地和工艺特性进行了评估。与正常鸡柳相比，受白纹、木胸或两种异常影响的鸡柳胸肉重量更高（分别为305.5、298.7、318.3和244.7克；P<0.001）。单独的木胸或与白纹组合的木胸，与正常和白纹异常相比，尾端区域的鸡柳厚度和生肉硬度显著增加（P<0.001），而正常和白纹异常之间没有差异。总体而言，白纹和木胸单独及组合异常的出现导致胸肉品质大幅下降，尽管这些异常具有不同特征。对于未加工和腌制肉，木胸鸡柳的腌料吸收量较低，烹饪损失较高。另一方面，白纹鸡柳的腌料和烹饪产量有适度下降。受两种异常影响的鸡柳最终pH值最高（P<0.001）。相比之下，对生肉和熟肉颜色、滴水损失、渗出损失和熟肉剪切力的影响可以忽略不计或相对较小，实际重要性不大。因此，白纹和木胸异常的存在不仅损害了胸肉外观，还主要通过降低持水/结合能力损害了生肉和腌制肉的品质。
