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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #359887

Research Project: Assessment and Improvement of Poultry Meat, Egg, and Feed Quality

Location: Quality and Safety Assessment Research Unit

Title: Improving value and utlization of breast fillets with the wooden breast myopathy through further processing in hotdogs

item THIPPAREDDI, HARSHAVARDHAN - University Of Georgia
item PRINGLE, DEAN - University Of Georgia
item STELZLENI, ALEXANDER - University Of Georgia
item Zhuang, Hong
item Bowker, Brian

Submitted to: International Poultry Scientific Forum
Publication Type: Abstract Only
Publication Acceptance Date: 12/20/2018
Publication Date: 2/11/2019
Citation: Thippareddi, H., Pringle, D., Stelzleni, A., Zhuang, H., Bowker, B.C. 2019. Improving value and utlization of breast fillets with the wooden breast myopathy through further processing in hotdogs. International Poultry Scientific Forum. Poultry Science, 98(E-Suppl.1):67. (abstract P221).

Interpretive Summary:

Technical Abstract: The woody breast myopathy reduces the product utility and value of broiler breast meat. The effect of including woody breast fillet meat with normal breast fillet meat in chicken hotdogs on hotdog quality (instrumental texture, color and sensory) was evaluated. Five treatments: (i) beef, (ii) beef and pork, (iii) chicken (normal), (iv) chicken with 25% moderate woody breast meat, (v) chicken with 25% severe woody breast meat were formulated with pork fat (25%), water, sodium nitrite (156 ppm), sodium erythorbate (550 ppm), and a standard hotdog spice mix. The batter for each treatment was prepared following a standard procedure. The batter was stuffed into cellulose casings, cooked in a smokehouse following a standard hotdog schedule, cooled, and peeled. Hotdog instrumental texture (Texture Profile Analysis with 50% compression) and color were evaluated using a TA-XT Plus texture analyzer and a Minolta CM-700d colorimeter, respectively. The cook yield for the hotdogs was similar (92 – 94%), regardless of the meat source. Hotdog sensory quality profiles were evaluated by a trained panel. Hotdogs formulated with chicken had greater L* values (P=0.05) and decreased a* and b* values (P=0.05) compared to those with beef or beef and pork. The all beef (P=0.05), and beef and pork (P=0.05) hotdogs had greater instrumental hardness values compared to those formulated with chicken breast meat. Incorporation of woody breast meat did not affect (P>XX) the instrumental hardness of the hotdogs formulated with chicken meat. Increases (P=0.05) in instrumental resiliency, cohesion, springiness, gumminess, and chewiness were observed when moderate and severe woody breast meat was included in the hotdog formulation. Hotdogs formulated with chicken (normal) or chicken with woody breast meat were scored as having lower saltiness and meaty profile compared to those formulated with beef or beef and pork. All other sensory characteristics (brothy, cohesiveness, hardness, juiciness, grittiness and chewiness) were similar (P>0.05) for all the hotdogs, regardless of the meat(beef, pork or chicken) used in the formulation as well as the inclusion of woody breast meat in the formulation. Broiler breast meat with the woody myopathy can be included into formulations of emulsion type sausages with minimal impact on sensory characteristics of the product.