Tasoniero G, Cullere M, Cecchinato M, Puolanne E, Dalle Zotte A
Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università 16, Legnaro, 35020, Padova, Italy.
Department of Food and Environmental Sciences, Viikki, EE, P.O. Box 66, 00014 Helsinki, Finland.
Poult Sci. 2016 Nov 1;95(11):2707-2714. doi: 10.3382/ps/pew215. Epub 2016 Aug 2.
The aim of the research was to study the impact of white striping and wooden breast myopathies on the technological quality, mineral, and sensory profile of poultry meat. With this purpose, a total of 138 breasts were selected for a control group with normal breasts (N), a group of breasts characterised by white striping (WS) myopathy, and a group of breasts having both white striping and wooden breast myopathies (WSWB). Data revealed that the simultaneous presence of the two myopathies, with respect to the WS lesion individually considered, had a further detrimental effect on pH (6.04 vs. 5.96; P < 0.05), yellowness (11.4 vs. 10.3; P < 0.01), cooking losses (30.4 vs. 27.6%; P < 0.05), toughness instrumental values (22.8 vs. 20.0 N; P < 0.01), and perception (6.22 vs. 5.56; P < 0.01). In addition, mineral contents suggest that a defective ions regulation is also present in white striping and wooden breast myopathies.
该研究的目的是研究白纹病和木胸肌病对禽肉工艺质量、矿物质及感官特征的影响。为此，共选取了138块鸡胸肉，分为三组：具有正常鸡胸肉的对照组（N）、具有白纹病（WS）特征的鸡胸肉组以及同时患有白纹病和木胸肌病（WSWB）的鸡胸肉组。数据显示，相较于单独考虑的WS病变，两种肌病同时存在对pH值（6.04对5.96；P < 0.05）、黄度（11.4对10.3；P < 0.01）、烹饪损失（30.4对27.6%；P < 0.05）、硬度仪器测定值（22.8对20.0 N；P < 0.01）以及感官评分（6.22对5.56；P < 0.01）有更不利的影响。此外，矿物质含量表明，白纹病和木胸肌病中也存在离子调节缺陷。
