Muñoz-Lapeira Míriam, Font-I-Furnols Maria, Brun Albert, Jofré Anna, Botella Marcos, Zomeño Cristina
IRTA-Food Safety and Functionality, Finca Camps i Armet, Monells, Spain.
IRTA-Food Quality and Technology, Finca Camps i Armet, Monells, Spain.
Poult Sci. 2025 Jan;104(1):104625. doi: 10.1016/j.psj.2024.104625. Epub 2024 Dec 3.
Wooden breast (WB), spaghetti meat (SM) and white striping (WS) are significant research focuses due to their impact on meat quality. This study examines the relationship between different myopathies in chickens from a commercial slaughterhouse and compares physicochemical traits between breasts with single and multiple myopathies and control (CO-no apparent myopathy). A total of 240 breasts were evaluated for myopathy presence, severity and location, and physicochemical parameters (i.e. carcass weight and color; breast color, pH, electrical conductivity, drip, thaw and cooking loss, Warner-Brazler texture, moisture, protein, fat and collagen content). A 54.8 % of the affected breasts presented multiple myopathies, and within them, a correlation between WB and WS was found (Kendall's tau = 0.24; P < 0.01). Additionally, myopathies were more prevalent in the breast cranial region (P < 0.05). Most physicochemical parameters varied significantly across myopathy classes. Breasts presenting WB, alone or in combination, were the most altered, showing: heavier carcasses with higher breast yield and redder and yellower skin; breasts with higher L*, b* and Hue, higher moisture, fat and collagen and lower protein content, and with higher cooking loss and lower resistance to shear (P < 0.05). SM, WS and their combination often had intermediate values between CO and WB breasts, with a few exceptions in carcass color and breast fat content. The principal component discriminant analysis revealed a proximity of CO to WS, SM, and their combinations, and a clear separation to WB and WB-SM. Breast yield, pH, cooking and thaw loss, and protein and fat content were the most discriminative parameters between categories. The partial least squares discriminant analysis could not differentiate between single, multiple myopathies and CO (accuracy = 42.6 %), but showed 80.63 % balanced accuracy for WB-SM, 74.26 % for SM and 74.61 % for CO. These findings confirm most previously reported data on meat quality, and provide a thorough analysis that can help industries to improve breast myopathies postmortem classification and identification.
木鸡胸（WB）、面条肉（SM）和白条纹（WS）因其对肉质的影响而成为重要的研究重点。本研究调查了来自一家商业屠宰场的鸡的不同肌病之间的关系，并比较了患有单一和多种肌病的鸡胸与对照（CO - 无明显肌病）之间的理化特性。总共对240块鸡胸进行了肌病存在情况、严重程度和位置以及理化参数（即胴体重量和颜色；鸡胸颜色、pH值、电导率、滴水损失、解冻损失和烹饪损失、Warner - Brazler嫩度、水分、蛋白质、脂肪和胶原蛋白含量）的评估。54.8%的受影响鸡胸呈现多种肌病，在这些鸡胸中，发现WB和WS之间存在相关性（肯德尔等级相关系数tau = 0.24；P < 0.01）。此外，肌病在鸡胸颅部区域更为普遍（P < 0.05）。大多数理化参数在不同肌病类别之间有显著差异。单独或合并出现WB的鸡胸变化最大，表现为：胴体更重，鸡胸产量更高，皮肤更红更黄；鸡胸具有更高的L*、b*和色调值，更高的水分、脂肪和胶原蛋白含量以及更低的蛋白质含量，并且烹饪损失更高，抗剪切力更低（P < 0.05）。SM、WS及其组合的数值通常介于CO鸡胸和WB鸡胸之间，胴体颜色和鸡胸脂肪含量有一些例外情况。主成分判别分析显示CO与WS、SM及其组合接近，与WB和WB - SM明显分离。鸡胸产量、pH值、烹饪和解冻损失以及蛋白质和脂肪含量是不同类别之间最具判别力的参数。偏最小二乘判别分析无法区分单一肌病、多种肌病和CO（准确率 = 42.6%），但对WB - SM的平衡准确率为80.63%，对SM为74.26%，对CO为74.61%。这些发现证实了之前关于肉质的大多数报道数据，并提供了全面的分析，有助于相关行业改进鸡胸肌病的宰后分类和识别。
