Department of Animal and Dairy Science, University of Georgia, Athens 30602, USA.
USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, Ga 30605, USA.
Poult Sci. 2021 Mar;100(3):100915. doi: 10.1016/j.psj.2020.12.014. Epub 2020 Dec 10.
Woody breast (WB) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized by excessive fibrosis within the pectoralis major, which is thought to cause the palpably hardened texture observed in the afflicted breast meat. These phenotypically tough breast fillets are not marketed for traditional intact muscle products owing to poor quality and eating experience. Potential avenues for these afflicted breast fillets include their use in formulation of fresh and cooked sausages. Two degrees of WB fillets (moderate and severe) were used as a replacement for normal (unafflicted) breast fillet meat at levels of 25, 50, and 100%, in a sausage formulation with 1.5% salt and 15% chicken fat. All 6 treatments were compared with a control formulation (100% normal breast meat) and analyzed for texture profile, cook loss, color, and proximate composition. Moisture and fat content for all formulations were similar (P = 0.95 and P = 0.33, respectively), but with increase in the inclusion rate of WB meat, lower protein content (P < 0.01) was observed. Raw sausage color indicated a lighter (P < 0.05) color for the control sausage (100% normal) than with both 100% moderate and 100% severe formulations. Similarly, sausages containing 100% severe WB meat were the darkest (L∗; P < 0.05), but they were similar to sausages containing 100% moderate (P > 0.05) WB meat. Texture profile analysis indicated a decrease in hardness, cohesiveness, and springiness with use of 100% severe WB meat, while inclusion of lower proportions of severe WB meat resulted in similar textural characteristics. These results indicate the possibility of using WB fillet meat in a sausage formulation with minimal impact on sausage texture profiles.
木胸（WB）肌病是一种质量缺陷，在一定程度上影响着大部分商业肉鸡。WB 肌病通常归因于鸟类的快速生长，并以胸大肌内过度纤维化为特征，这被认为是导致患病鸡胸肉触感坚硬的原因。由于质量和口感不佳，这些表型坚硬的鸡胸肉片不适合用于传统的完整肌肉产品。这些患病的鸡胸肉片可以用于制作新鲜和熟香肠。在一种香肠配方中，使用 2 种程度的 WB 肉片（中度和重度）代替正常（未患病）鸡胸肉片，替代比例为 25%、50%和 100%，配方中还含有 1.5%的盐和 15%的鸡脂。将所有 6 种处理方法与对照配方（100%正常鸡胸肉）进行比较，并分析其质地特性、煮失率、颜色和近似成分。所有配方的水分和脂肪含量相似（P = 0.95 和 P = 0.33），但随着 WB 肉含量的增加，蛋白质含量降低（P < 0.01）。生香肠的颜色表明，对照香肠（100%正常）的颜色比 100%中度和 100%重度配方都要浅（P < 0.05）。同样，含有 100%重度 WB 肉的香肠颜色最深（L∗；P < 0.05），但与含有 100%中度 WB 肉的香肠相似（P > 0.05）。质地特性分析表明，使用 100%重度 WB 肉会降低硬度、黏附性和弹性，而较低比例的重度 WB 肉则会导致相似的质地特性。这些结果表明，在不显著影响香肠质地特性的情况下，有可能在香肠配方中使用 WB 肉片。
