Effect of White Striping on Chemical Composition and Nutritional Value of Chicken Breast Meat
By M. Petracci, S. Mudalal, E. Babini, C. Cavani. 2014
135 citations recorded by the source corpus.
White striping defect (appearance of white striations parallel to muscle fiber on surface of breast) is considered an emerging issue in chicken breast meat which is related to increasing growth rate of modern hybrid birds. This study was aimed at evaluating the effect of white striping on chemical composition and nutritional value of chicken breast meat. During three replications, a total of 108 Pectoralis major muscles representing three degrees of white striping (absence=normal; presence classified in 2 levels as moderate or severe) were selected to determine proximate composition (moisture, protein, lipid and collagen) as well as sarcoplasmic and myofibrillar protein profile by sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis. The results showed that both severe and moderate white-striped fillets had higher fat content (2.53 vs 1.46 vs 0.78%; P<0.001), lower protein level (20.9 vs 22.2 vs 22.9%; P<0.001), decreased quality of protein as proven by higher collagen content (1.30 vs 1.37 vs 1.43%; P<0.001), and different pattern on myofibrillar and sarcoplasmic fractions when compared to normal fillets. Moreover, severe white-striped fillets exhibited higher energy content (450.7 vs 421.1 kJ/100g; P<0.01) with respect to normal meat. In conclusion, there was a large worsening of nutritional value of chicken breast meat following occurrence of white striping and this might impair consumer attitude towards poultry meat.
Subfields: Animal Science and Zoology, Aquatic Science
View Paper: https://www.semanticscholar.org/paper/d71d78343d8cbcc9f78959048523351a5fe3c716
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In Animal Science and Zoology
Citations in the corpus
- Meat quality in fast-growing broiler chickens (2015, background): “This means that the cut-up breasts (whole or sliced) can have somewhat different nutritional characteristics compared with those reported on the label and with consumer expectations towards poultry meat (Petracci et al., 2014).”
- Effect of "Wooden Breast" Appearance on Poultry Meat Quality, Histological Traits, and Lesions Characterization (2017, background): “It is likely that, as previously observed in WS condition (Petracci et al. 2014), the functional proteins content, responsible for meat WHC is lowered in favour of collagen (Dalle Zotte et al.”
- Incidence of white striping under commercial conditions in medium and heavy broiler chickens in Italy (2014, background): “The effect of WS is not confined to unacceptable visual appearance, as the WS abnormality also reduces the nutritional value as well as the water-holding and binding capacities [4, 6, 7].”