Comparative effect of pectoralis major myopathies on quality traits of raw and cooked chicken meat

Abstract

The effect of pectoralis major myopathies on the quality traits of raw and cooked chicken breast meat was compared, using a total of 588 male broiler chickens of the Ross 308 breed (at 36 days of age) with 2,721.21±273.40 g of average body weight. Three chickens per pen were selected according to their body weight as light (2,050.00 g), middle (2,721.21 g), and heavy (3,350.00 g) weight. It was found that high body weight (BW) and breast meat weight (g or % of BW) significantly increased the evidence of wooden breast (WB) and white striping (WS) (P=0.01). The pH and color values (L*, a*) of the meat were increased by WB and WS (P=0.01), while WB decreased water holding capacity (P=0.01). WB and WS reduced protein content (P=0.01) and increased fat and moisture contents (P=0.01). The shear force and texture profile analysis (TPA) values of raw meat were increased by WB and WS (P<0.01), and there were no significant effects on the cooked meat. In raw meat, WB and WS scores were positively correlated with the shear force value (r=0.37; P<0.01) and TPA values (Hardness, Gumminess, Chewiness) (r=0.25-0.42; P<0.01). However, there was no relationship between TPA values and WB or WS score in cooked meat (P>0.05), except the shear force that was negatively correlated with the WB and WS scores (r=-0.33, -0.29; P<0.01). In conclusion, pectoralis major myopathies (both WB and WS) negatively affect characteristics of raw breast meat such as color, water holding capacity, and TPA values, but these negative effects disappeared in cooked meat.