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Effects of wooden chest and spaghetti meat on the quality of chicken meat


The objective of the work is to study the possible changes that myopathies, wooden breast and "Spaghetti meat", can provide in the quality of breast meat and chicken thighs, quantify the incidence of these myopathies, compare incidence in the breast muscle (Pectoralis major) and on the thigh (fibularis longus), also check if the incidence of severity is also manifested in the chest and thigh in the same animal. In addition, assess whether these myopathies affect the protein structure and the size of DNA. Samples of the breast muscle (Pectoralis majore) and thighs (fibularis longus) from male broilers, of the Cobb 500 strain, affected by myopathies wooden chest and "Spaghetti meat", in moderate and severe degrees, as well as of a control group (absence of myopathy). The samples will be classified macroscopically still in the slaughterhouse (n = 100; n = 20 for each degree of severity). Physical analyzes will be carried out on the day of collection and then samples will be stored for chemical analysis. Color, pH, retention and water capacity, weight loss by cooking, softness, lipid oxidation, chemical composition, cholesterol concentration, total, soluble and insoluble collagen, myofibrillary fragmentation index, sarcomere length and perimeter, and profile will be evaluated fatty acids. An aminogram will also be made to compare the concentration of amino acids in the samples with and without myopathies and size of the DNA via electrophoresis, to verify if the myopathies alter the size of the DNA chain. An acceptance test will be carried out with consumers to evaluate the purchase intention, comparing samples of the breasts and thighs with or without myopathies. (AU)

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