Caracterização do músculo Pectoralis major de frangos de corte com a miopatia wooden breast

Abstract

The objective of this study was to evaluate the qualitative, sensorial and morphometric attributes of the muscle fibers of broilers associated with the degree of severity of wooden breast myopathy. 300 fillets were classified into three degrees of severity: normal, moderate and severe in commercial refrigerator. The morphometric measurements, qualitative attributes of the meat, chemical composition, sensorial characteristics and morphology of myofibers were evaluated. Fillets with moderate and severe myopathy showed higher weights (P<0, 001) in relation to normal fillets. The height of the cranial segment (P<0,01) increased and the length (P<0,001) decreased according to the degree of severity.The fillets with severe degree of myopathy showed higher levels (P<0,05) of red (a*), yellow (b*) and ultimate pH (P<0,001). Drip loss and cooking were higher in fillets with moderate (P<0,05) and severe (P<0,001) degree when compared to normal fillets. On the other hand, the lowest (P<0,05) shear force and the highest (P<0,05) myofibrillar fragmentation index were observed in fillets affected by severe myopathy when compared to normal fillets. Fillets with severe degree presented more moisture (P<0,001) in relation to normal fillets and moderate degree. Ash content (P<0,001) decreased and the levels of collagen and collagen/protein ratio (P<0,001) increased as the degree of severity. Crude protein was lower (P<0,001) and the levels of lipids and lipid/Protein ratio (P<0,001) were higher in fillets affected by moderate and severe myopathy when compared to normal fillets. The flavor parameter (P<0,05) was better evidenced by the tasters in fillets affected by severe myopathy when compared to normal fillets and moderate degree. In addition, fillets with moderate and severe degree presented better tenderness (P<0,001) and chewiness (P<0,05) when compared to normal fillets. Juiciness (P<0,05) and the preference (P<0,005) of tasters have increased according to the degree of severity of myopathy. Fillets with moderate and severe myopathy of WB affected not only the appearance but also the qualitative and chemical characteristics of the meat and the tasters were able to differentiate the sensory properties of the breast meat.