Storage under freezing of breast meat from broiler chickens affected by white striping and wooden breast myopathies and its effects on the meat quality

Abstract

This study will be developed with the aim of studying the possible effects of the freezing for up to 12 months (validity period determined by the industry for frozen chicken meat) on the meat quality from broiler chickens affected by the different degrees of white striping and wooden breast myopathies, in order to verify if it's possible to store this meat during the time recommended in the packaging without there being a change of quality that could compromise the safe consumption. Pectoralis major muscle samples from male Cobb 500 broilers affected by white striping and wooden breast myopathies (moderate and severe degrees) as well as a control group (absence of myopathy - normal) will be used. Samples will be classified macroscopically, still in the slaughterhouse, based on methodologies described in renowned poultry science and animal products journals. Part of the samples (n = 60, n = 20 for each degree of severity, for each studied myopathy) will be analyzed on the day of collection (at the beginning). The remaining samples will be stored (-18 °C) for up to 12 months. At the end of each proposed freezing period (3, 6, 9 and 12 months), physical and chemical analyzes will be carried out. Color, pH, water holding capacity, cooking loss, tenderness, lipid oxidation, chemical composition, cholesterol concentration, total, soluble and insoluble collagen, myofibrillar fragmentation index, sarcomere length and fatty acid profile will be evaluated. Microbiological analysis, at the beginning and at the end of the experiment, will also be performed. An acceptance test will be conducted with consumers to evaluate purchase intent by comparing fresh and samples frozen for 12 months. Independent experiments will be performed for each of myopathy studied. (AU)