The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages

  • Marta Suely Madruga
  • Thayse Cavalcante da Rocha
  • Leila Moreira de Carvalho
  • Ana Maria Barbosa Lima Sousa
  • Arnoud Clementino de Sousa Neto
  • Daniella Godoy Coutinho
  • Andressa Samara de Carvalho Ferreira
  • Alida Janine Soares
  • Mercia de Sousa Galvão
  • Elza Iouko Ida
  • Mario EstévezEmail author
Original Article


The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and sensory properties of such sausages were compared with those produced from normal (N) breast meat. Three types of chicken sausages were elaborated: 100% containing N chicken meat, 100% of WB chicken meat and 50% N/50% of WB meat. The WB chicken meat presented higher values for pH, L*, moisture, cooking loss, shear force, hardness, chewiness, adhesiveness and gumminess; while WHC and protein content were higher for N chicken meat. N and WB chicken sausages presented similar values of WHC, a*, b* color values, protein content and TBARS. QDA indicated no sensory differences between the three sausage formulations, so did the acceptability and purchase intention. Therefore, WB chicken meat may be used to produce chicken sausages combined or not with N chicken meat. Further studies, however, may be required to investigate the nutritional value and digestibility of WB meat and derived products.


Myopathy Wooden breast Sausage Quality QDA 



The authors thank the Guaraves Company, in the person of its Technical Director Mr. Arnoud C. S. Neto, who made possible the present research. This work was supported by CNPq (Project 430832/2016-8; grant scholarship to the researcher MSM, EII); CAPES (for the scholarship granted to the students TCR and LMC).


  1. ABNT Associação Brasileira de Normas Técnicas (1998) NBR 14140: alimentos e bebidas—análise sensorial—teste de análise qualitativa descritiva (ADQ)Google Scholar
  2. ABPA Associação Brasileira de Proteína Animal (2016) Relatório Anual Accessed 28 October 2017
  3. Adeyemi KD, Olorunsanya AO (2012) Comparative analysis of phenolic composition and antioxidant effect of seed coat extracts of four cowpea (Vigna unguiculata) varieties on broiler meat. Iran J Appl Animl Scie 2:343–349Google Scholar
  4. Association of Official Analytical Chemists (2000) Official methods of analysis of AOAC, 17th edn. AOAC, Washington, DC, USAGoogle Scholar
  5. Bailey RA, Watson KA, Bilgili SF, Avendano S (2015) The genetic basis of pectoralis major myopathies in modern broiler chicken lines. Poult Sci 94:2870–2879. CrossRefGoogle Scholar
  6. Brasil (1998) Ministério da Agricultura, Pecuária e Abastecimento. Portaria no 210, de 10 de novembro de 1998. Aprova o regulamento técnico da inspeção tecnológico e higiênico-sanitária de carne de aves. Diário Oficial da República Federativa do Brasil, Brasília, DFGoogle Scholar
  7. Brasil (2001) Ministério da Saúde. Resolução RDC nº 12, de 02 de janeiro de 2001. Regulamento técnico sobre padrões microbiológicos para alimentos. Diário Oficial da República Federativa do Brasil, Brasil, 7-E, 46–53Google Scholar
  8. Brasil (2012) Conselho Nacional de Saúde. Resolução n° 466. Diretrizes e Normas regulamentadoras de pesquisa envolvendo seres humanos. Diário Oficial da República Federativa do Brasil, Brasil, p. 59Google Scholar
  9. Campo MM, Nute GR, Hughes SI, Enser M, Wood JD, Richardson RI (2006) Flavour perception of oxidation in beef. Meat Sci 72:303–311. CrossRefGoogle Scholar
  10. Charttejee D, Zhuang H, Browker BC, Rincon AM, Sanchez-Brambila G (2016) Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition. Poult Sci 95:2449–2454. CrossRefGoogle Scholar
  11. Commission Internacionale de l’Eclairage (1986) CIE Publication 15.2. ViennaGoogle Scholar
  12. Dalle Zotte A, Cecchinato M, Quartesan A, Bradanovic J, Tasoniero G, Puolanne E (2014) How does “Wooden Breast” myodegeneration affect poultry meat quality? Arch Latinoamer Prod Anim 22:476–479Google Scholar
  13. Dalle Zotte A, Tasoniero G, Puolanne E, Remignon H, Cecchinato M, Catelli E, Cullere M (2017) Effect of “Wooden Breast” appearance on poultry meat quality, histological traits, and lesions characterization. Anim Sci 62(2):51–57. Google Scholar
  14. Estévez M (2015) Oxidative damage to poultry: from farm to fork. Poult Sci 94(6):1368–1378. CrossRefGoogle Scholar
  15. Feiner G (2006) Meat products handbook: practical science and technology. Inglaterra, CambridgeCrossRefGoogle Scholar
  16. Folch J, Lees M, Sloane-Stanley GH (1957) A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 22:497–509Google Scholar
  17. Greene BE, Cumuze TH (1982) Relationship between TBA numbers and inexperienced panelists’ assessments of oxidized flavor in cooked beef. J Food Sci 47(1):52–54. CrossRefGoogle Scholar
  18. Hamm R (1961) Biochemistry of meat hydration. Adv Food Res 10(2):355–463. CrossRefGoogle Scholar
  19. Honikel KO (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci 49(4):447–457. CrossRefGoogle Scholar
  20. Huff-Lonergan E, Lonergan SM (2005) Mechanisms of water-holding capacity of meat: the role of post mortem biochemical and structural changes. Meat Sci 79(1):194–204. CrossRefGoogle Scholar
  21. Kindlein LLM, Lorscheitter TZ, Ferreira R, Sesterhen S, Rauber P, Soster S, Vieira (2015) Occurrence of white striping and wooden breast in broiler breast fillets slaughtered at 35 and 42 d of age. Poult Sci. Google Scholar
  22. Kuttappan VA, Shivaprasad HI, Shaw DP et al (2013) Pathological changes associated with white striping in broiler breast muscles. Poult Sci 92(2):331–338. CrossRefGoogle Scholar
  23. Le Bihan Duval E, Debut M, Berri CM, Sellier N, Santelhoutellier V, Jego Y, Beaumont C (2008) Chicken meat quality: genetic variability and relationship with growth and muscle characteristics. BMC Genet 9:53. Google Scholar
  24. Meilgaard M, Civille GV, Carr BT (1999) Sensory evaluation techniques, 3rd edn. CRC Press, Boca RatonCrossRefGoogle Scholar
  25. Mudalal S, Lorenzi M, Soglia F, Cavani C, Petracci M (2015) Implications of White striping and Wooden breast abnormalities on quality traits of raw and marinated chicken meat. Anim. 9(4):728–734. CrossRefGoogle Scholar
  26. Mutryn MF, Brannick EM, Fu W, Lee WR, Abasht B (2015) Characterization of a novel chicken muscle disorder through differential gene expression and pathway analysis using RNA-sequencing. BMC Genomics 16(1):399. CrossRefGoogle Scholar
  27. Petracci M, Mudalal S, Bonfiglio A, Cavani C (2013a) Occurrence of white striping and its impact on breast meat quality in broiler chickens. Poult Sci 92(6):1670–1675. CrossRefGoogle Scholar
  28. Petracci M, Soglia F, Madruga M, Carvalho L, Ida E, Estévez M (2013) Wooden-breast, white striping and spaghetti meat: causes, consequences and consumer perception of emerging broiler meat abnormalities. Compr Rev Food Sci Food Saf
  29. Qin N (2013) The utilization of poultry breast muscle of different quality classes. PhD Thesis: Department of Food and Environmental Sciences, University of HelsinkiGoogle Scholar
  30. Rosmini, Perlo F, Pérez-Alvarez JA, Pagin-Moreno MJ, Gago-Gage A, Lopez-Santoveii F, Aranda-Cata V (1996) TBA test by an extractive method applied to ‘paté. Meat Sci 42(1):103–110. CrossRefGoogle Scholar
  31. Sanchez-Brambila G, Chatterjee D, Bowker B, Zhuang H (2017) Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition. Poult Sci 96(9):3489–3494. CrossRefGoogle Scholar
  32. SAS Institute (2014) SAS/STAT Guide for Personal Computers. Version 11.0 ed. Cary, NC: SAS Inst.IncGoogle Scholar
  33. Sihvo HK, Immonen K, Puolanne E (2014) Myodegeneration with fibrosis and regeneration in the pectoralis major muscle of broilers. Vet Pathol 51(3):619–623. CrossRefGoogle Scholar
  34. Silva FAS, Azevedo CAV (2016) The Assistat Software Version 7.7 and its use in the analysis of experimental data. Afric J Agric Res 11(39):3733–3740. CrossRefGoogle Scholar
  35. Soares AL, Olivo R, Shimokomaki M, Ida EI (2004) Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major m. Br Arch Biol Technol 47(1):57–62. CrossRefGoogle Scholar
  36. Soglia F, Laghi L, Canonico LC, Cavani C, Petracci M (2016a) Functional property issues in broiler breast meat related to emerging muscle abnormalities. Food Res Int 89(3):1071–1076. CrossRefGoogle Scholar
  37. Soglia F, Mudalal S, Barbini E, Di Nunzio M, Mazzoni M, Sirri F, Cavani C, Petracci M (2016b) Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality. Poult Sci 95(3):651–659. CrossRefGoogle Scholar
  38. Soultos N, Tzikas Z, Abrahim A, Georgantelis D, Ambrosiadis I (2008) Chitosan effects on quality properties of Greek style fresh pork sausages. Meat Sci 80(4):1150–1156. CrossRefGoogle Scholar
  39. Stone H, Sidel J (1993) Sensory evaluation practices. Academic Press, New YorkGoogle Scholar
  40. Tijare VV, Yang FL, Kuttappan VA, Alvarado CZ, Coon CN, Owens CM (2016) Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies. Poult Sci 95(9):2167–2173. CrossRefGoogle Scholar
  41. Trocino A, Piccirillo A, Birolo M et al (2015) Effect of genotype, gender and feed restriction on growth, meat quality and the occurrence of white striping and wooden breast in broiler chickens. Poult Sci 94(12):2996–3004. CrossRefGoogle Scholar
  42. Velleman SG (2015) Relationship of skeletal muscle development and growth to breast muscle myopathies: a review. Av Dis 59(4):525–531. CrossRefGoogle Scholar
  43. Wilhelm AE, Maganhini MB, Hernández-Blazquez FJ, Ida EI, Shimokomaki M (2010) Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chem 119(3):1201–1204. CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Marta Suely Madruga
    • 1
  • Thayse Cavalcante da Rocha
    • 1
  • Leila Moreira de Carvalho
    • 1
  • Ana Maria Barbosa Lima Sousa
    • 1
  • Arnoud Clementino de Sousa Neto
    • 2
  • Daniella Godoy Coutinho
    • 3
  • Andressa Samara de Carvalho Ferreira
    • 1
  • Alida Janine Soares
    • 1
  • Mercia de Sousa Galvão
    • 1
  • Elza Iouko Ida
    • 4
  • Mario Estévez
    • 5
    Email author
  1. 1.Department of Food Engineering, Technology CentreFederal University of ParaibaJoao PessoaBrazil
  2. 2.Guaraves – Gauarabira Aves Ltda.GuarabiraBrazil
  3. 3.Ministry of Agriculture, Livestock and Food SupplyJoao PessoaBrazil
  4. 4.Department of Food Science and TechnologyState University of Londrina (UEL)LondrinaBrazil
  5. 5.IPROCAR Research Institute, Tecal Research GroupUniversity of ExremaduraCaceresSpain

Personalised recommendations