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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality Safety and Assessment Research » Research » Publications at this Location » Publication #312781

Title: Meat quality and protein functionality attributes of white striped broiler breast meat

Author
item Bowker, Brian
item Sanchez Brambila, Gabriela
item Zhuang, Hong

Submitted to: World's Poultry Science Journal
Publication Type: Abstract Only
Publication Acceptance Date: 1/25/2015
Publication Date: 5/10/2015
Citation: Bowker, B.C., Sanchez Brambila, G.Y., Zhuang, H. 2015. Meat quality and protein functionality attributes of white striped broiler breast meat. XXII European Symposium on the Quality of Poultry Meat. Nantes, France, May 10-13, 2015. World's Poultry Science Journal. volume 71(Suppl. 1), page 53..

Interpretive Summary: none

Technical Abstract: The white striping (WS) condition is known to influence the composition of broiler breast meat and to have a negative impact on consumer appeal. The objective of this study was to evaluate the influence of WS on meat quality and protein functionality attributes in breast fillets (pectoralis major) from large broilers. Breast fillets were removed from the deboning line of a commercial processing plant and classified based on degree of WS (normal, moderate, severe). Fillet size, color, and pH were measured at 24 h and fillets were frozen at -20°C. Fillets (8 per WS classification) were thawed at 4°C and the cranial two-thirds of each fillet was minced in a food processor and utilized for evaluation of salt-induced water uptake (measure of water-holding capacity), cooking loss, protein solubility, and the ability to form emulsions. The average weight of fillets exhibiting moderate and severe WS (413 g and 396 g, respectively) was greater (P<0.05) than normal fillets (341 g). Muscle pH and CIE color values (L*a*b*) of the breast fillets were not influenced (P>0.10) by WS. Average salt-induced water uptake percentage was higher in normal fillets (69.5%) than in moderate (64.3%) and severe (60.8%) fillets but these differences were not significant (P=0.4066). Cooking loss ranged from 22.9% to 30.7% but was not influenced by the degree of WS. Sarcoplasmic (P=0.5562), myofibrillar (P=0.2195), and total (P=0.4868) protein solubility measurements were not different between normal, moderate, and severe WS fillets. The protein profiles of sarcoplasmic and myofibrillar protein extracts exhibited minimal differences using SDS-PAGE analysis. The ability of the myofibrillar proteins to form an emulsion was greater (P=0.0082) in normal compared to severe WS fillets. Overall, data from this study suggest that the white striping condition in broiler breast meat does not substantially alter protein functionality attributes related to meat quality.