Siddique Aftab, Black Micah T, Alvarado Bet W, Garner Laura, Huang Tung-Shi, Gupta Ashish, Wilson Alan E, Sawyer Jason T, Morey Amit
Department of Poultry Science, Auburn University, Auburn, AL 36849, USA.
Department of Business Analytics and Information, Auburn University, Auburn, AL 36849, USA.
Foods. 2024 Aug 22;13(16):2632. doi: 10.3390/foods13162632.
This meta-analysis review undertakes a comprehensive examination of various approaches for identifying myopathic fillets and meticulously evaluates the effects of bird age, deboning time, and different cooking and storage conditions on woody breast (WB) myopathic conditions in broiler deboned fillets. The data, meticulously collected from 20 articles based on predefined inclusion criteria sourced from various databases and online resources, reveal significant insights. For instance, the analysis uncovers that deboning time significantly affects Meullenet-Owens Razor Shear (MORS), Blunt Meullenet-Owens Razor Shear (BMORS), and descriptive analysis values ( < 0.001). Instrumentation techniques, such as compression force and shear force, along with different cooking conditions, strongly impact BMORS shear force values (R = 86.80%), with significance levels ranging from 0.01 to 0.001. Deboning time also substantially impacts MORS shear force values (R = 64.03%). In contrast, the effects of deboning time, bird age, and cooking conditions on descriptive sensory evaluation are minimal when compared to woody breast fillets (age of birds: R = 26.53%; cooking conditions: R = 32.57%; deboning time: R = 10.06%). The overall effect of bird age on chicken breast meat quality shows significant differences for the evaluated parameters (Hedges' g [95% CI] = -0.72 [0.17, 1.26], I = 93%, < 0.01). The sous vide cooking method significantly affects shear force energies and sensory descriptive evaluation for woody breast fillets (Hedges' g [95% CI] = 5.30 [-50.30, 83.40], I = 98%, < 0.01). These findings, with their significant implications, provide valuable insights for optimizing processing conditions in the poultry industry to reduce woody breast occurrences and enhance meat quality, instilling confidence in the robustness of the research.
本荟萃分析综述全面考察了识别肌病性鱼片的各种方法，并细致评估了禽龄、去骨时间以及不同烹饪和储存条件对去骨鸡胸肉中木胸（WB）肌病状况的影响。从各种数据库和在线资源中根据预定义纳入标准精心收集的20篇文章的数据揭示了重要见解。例如，分析发现去骨时间对Meullenet - Owens剃刀剪切力（MORS）、钝性Meullenet - Owens剃刀剪切力（BMORS）和描述性分析值有显著影响（<0.001）。诸如压缩力和剪切力等仪器技术以及不同烹饪条件对BMORS剪切力值有强烈影响（R = 86.80%），显著性水平在0.01至0.001之间。去骨时间对MORS剪切力值也有实质性影响（R = 64.03%）。相比之下，与木胸鱼片相比，去骨时间、禽龄和烹饪条件对描述性感官评价的影响最小（禽龄：R = 26.53%；烹饪条件：R = 32.57%；去骨时间：R = 10.06%）。禽龄对鸡胸肉品质的总体影响在评估参数上显示出显著差异（Hedges' g [95% CI] = -0.72 [0.17, 1.26]，I = 93%，<0.01）。低温慢煮烹饪方法对木胸鱼片的剪切力能量和描述性感官评价有显著影响（Hedges' g [95% CI] = 5.30 [-50.30, 83.40]，I = 98%，<0.01）。这些具有重要意义的发现为优化家禽行业加工条件以减少木胸肉的出现并提高肉质提供了有价值的见解，增强了对该研究稳健性的信心。
