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One of the current myopathies affecting the chicken meat industry is deep pectoral myopathy (DPM), also known as green muscle disease or Oregon disease, the condition is considered a major problem in poultry processing lines. Thus, the present study proposes to examine the meat quality of the Pectoralis major muscle (breast fillet) from carcasses of broilers affected by DPM in Pectoralis minor muscle (tender) and from a control group. Breast fillets samples were harvested from Ross AP95 broilers that were slaughtered at 42 days of age and were selected to the occurrence of the myopathy (score 2 and score 3) and from a control group without (score 0) the presence of myopathy. Chemical composition, cholesterol, fatty acid profile, pH, color, water-holding capacity, cooking loss, shear force, sarcomere length, and collagen were analyzed in the breast fillet. And with the results it was observed the samples classified as DPM score 2 had a higher moisture and a lower protein percentage. The higher values lipid was found in the samples from broilers affected by DPM. There was no difference (P > 0.05) fatty acid profile only to C10:0, C15:0, C17:0, C20:0 and C18:2c9,t11. Differences were detected (P < 0.05) for the pH, WHC, SF, and sarcomere length of the samples from broilers affected by DPM. The higher pH observed in the samples from birds classified as DPM score 2 and the higher WHC values were observed in the samples affected by DPM (score 2 and 3). The SF (P < 0.05) among samples, with the most tender samples (lower SF values) being those unaffected by the condition DPM (score 0). The dorsal side surface, where the Pectoralis major muscle is in contact with the Pectoralis minor muscle, higher L* values were found in the meat affected by the myopathy. Although deep pectoral myopathy affects the Pectoralis minor muscle of broilers, it can also alter the qualitative characteristics and chemical composition of the breast fillets (Pectoralis major muscle).
Aline Giampietro-Ganeco; Casey M. Owens; Hirasilva Borba; Juliana Lolli Malagoli de Mello; Rodrigo Alves de Souza; Fábio Borba Ferrari; Erika Nayara Cavalcanti; Rodrigo Fortunato de Oliveira; Larissa Tátero Carvalho; Xiao Sun; Marco Antonio Trindade. Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet. Poultry Science 2021, 100, 101377 .
AMA StyleAline Giampietro-Ganeco, Casey M. Owens, Hirasilva Borba, Juliana Lolli Malagoli de Mello, Rodrigo Alves de Souza, Fábio Borba Ferrari, Erika Nayara Cavalcanti, Rodrigo Fortunato de Oliveira, Larissa Tátero Carvalho, Xiao Sun, Marco Antonio Trindade. Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet. Poultry Science. 2021; 100 (9):101377.
Chicago/Turabian StyleAline Giampietro-Ganeco; Casey M. Owens; Hirasilva Borba; Juliana Lolli Malagoli de Mello; Rodrigo Alves de Souza; Fábio Borba Ferrari; Erika Nayara Cavalcanti; Rodrigo Fortunato de Oliveira; Larissa Tátero Carvalho; Xiao Sun; Marco Antonio Trindade. 2021. "Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet." Poultry Science 100, no. 9: 101377.
This study aimed to investigate meat quality attributes, cooking performance, and water properties of woody breast (WB). A total of 48 broiler breast fillets (7 weeks, 3h debone) of 24 normal (NORM) and 24 severe WB (SEV) were collected. Raw meat characteristics (L*, a*, b*, pH, compression force and energy and) along with the blunt blade of the Meullenet-Owens razor shear (BMORS) properties were determined. Cooking time and internal meat temperature were recorded for each fillet every 5 min on each fillet during cooking. Water/moisture properties and shear values of BMORS were determined at different meat temperatures [HOT (68◦C), AMBIENT (22◦C) and COLD (4◦C)] after cooking. SEV fillets showed higher L*, a*, b*, pH, CF, CE, BMORS force, BMORS energy, and peak counts of BMORS values compared to NORM fillets in raw state (P<0.05). Cooking time was shorter in SEV fillets than NORM fillets (P<0.0001). Cook loss, total water loss, and moisture loss (HOT, AMBIENT) were greater in SEV fillets than NORM fillets (P<0.01). PC-BMORS were greater in SEV fillets than NORM fillets (P<0.05), and all BMORS shear values increased as post-cooking meat temperature decreased (P<0.05). Positive correlations were observed between WB scores and raw meat characteristics and shear values. There were also significant relationships (P<0.001) between WB scores and cooking performance measures except moisture loss for COLD treatment. BMORS force and energy were moderately correlated to total water loss, cook loss, and moisture loss (HOT) regardless of meat temperature (P<0.05); however, PC-BMORS was only correlated to total water loss at COLD and moisture loss (HOT) at all meat temperatures (P<0.05). These data corroborate the association of WB condition with impaired quality/texture characteristics in raw and cooked fillets; WB also had a significant impact on cooking time, cooking at a faster rate, along with water/moisture loss during and after thermal processing. Results demonstrate that the post-cooking meat temperature plays an important role in shear test values.
Xiao Sun; Aline Giampietro-Ganeco; Ashleigh Mueller; Clay J. Maynard; Juan P. Caldas-Cueva; Casey M. Owens. Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature. Poultry Science 2021, 100, 101212 .
AMA StyleXiao Sun, Aline Giampietro-Ganeco, Ashleigh Mueller, Clay J. Maynard, Juan P. Caldas-Cueva, Casey M. Owens. Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature. Poultry Science. 2021; 100 (8):101212.
Chicago/Turabian StyleXiao Sun; Aline Giampietro-Ganeco; Ashleigh Mueller; Clay J. Maynard; Juan P. Caldas-Cueva; Casey M. Owens. 2021. "Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature." Poultry Science 100, no. 8: 101212.
The objective of the present research was to assess the dietary supplementation of three formulations of essential oils (EO) in chickens under heat stress (HS). Day-of-hatch Cobb 500 chicks (n = 500) were randomly distributed into four groups: 1. HS control + control diets; 2. HS + control diets supplemented with 37 ppm EO of Lippia origanoides (LO); 3. HS + control diets supplemented with 45 ppm LO + 45 ppm EO of Rosmarinus officinalis (RO) + 300 ppm red beetroot; 4. HS + 45 ppm LO + 45 ppm RO + 300 ppm natural betaine. Chickens that received the EO showed significant (p < 0.05) improvement on BW, BWG, FI, and FCR compared to control HS chickens. Average body core temperature in group 3 and group 4 was significantly (p < 0.05) reduced compared with the HS control group and group 2. Experimental groups showed a significant reduction in FITC-d at 42 days, a significant increase in SOD at both days but a significant reduction of IFN-γ and IgA compared with HS control (p < 0.05). Bone mineralization was significantly improved by EO treatments (p < 0.05). Together these data suggest that supplemental dietary EO may reduce the harmful effects of HS.
Jared Ruff; Guillermo Tellez; Aaron Forga; Roberto Señas-Cuesta; Christine Vuong; Elizabeth Greene; Xochitl Hernandez-Velasco; Álvaro Uribe; Blanca Martínez; Jaime Angel-Isaza; Sami Dridi; Clay Maynard; Casey Owens; Billy Hargis; Guillermo Tellez-Isaias. Evaluation of Three Formulations of Essential Oils in Broiler Chickens under Cyclic Heat Stress. Animals 2021, 11, 1084 .
AMA StyleJared Ruff, Guillermo Tellez, Aaron Forga, Roberto Señas-Cuesta, Christine Vuong, Elizabeth Greene, Xochitl Hernandez-Velasco, Álvaro Uribe, Blanca Martínez, Jaime Angel-Isaza, Sami Dridi, Clay Maynard, Casey Owens, Billy Hargis, Guillermo Tellez-Isaias. Evaluation of Three Formulations of Essential Oils in Broiler Chickens under Cyclic Heat Stress. Animals. 2021; 11 (4):1084.
Chicago/Turabian StyleJared Ruff; Guillermo Tellez; Aaron Forga; Roberto Señas-Cuesta; Christine Vuong; Elizabeth Greene; Xochitl Hernandez-Velasco; Álvaro Uribe; Blanca Martínez; Jaime Angel-Isaza; Sami Dridi; Clay Maynard; Casey Owens; Billy Hargis; Guillermo Tellez-Isaias. 2021. "Evaluation of Three Formulations of Essential Oils in Broiler Chickens under Cyclic Heat Stress." Animals 11, no. 4: 1084.
The aim of this study was to characterize the breast meat of turkeys affected by different degrees of severity (normal [NORM], moderate [MOD], and severe [SEV]) of the white striping (WS) myopathy, as well as to evaluate the influence of this myopathy on meat quality. Twenty-nine samples of the pectoralis major muscles of each treatment were obtained from Nicholas breed male and female turkeys, reared and slaughtered in the center-west region of Brazil. The whole breasts of the turkeys were used for macroscopic classification, weight evaluation, and morphometric measurements. Then, the pectoralis major muscle was separated for histological evaluation and qualitative physicochemical analyses, namely ventral and dorsal color (L∗, a∗, and b∗), pH value, water holding capacity (WHC), cooking loss (CL), shear force (SF) (Meullenet-Owens Razor Shear [MORS] and Warner-Bratzler), sarcomere length, total, soluble, and insoluble collagen contents, proximate composition (protein, lipids, moisture, and ash), cholesterol content, and fatty acid profile. The results showed that muscles affected by myopathy, both MOD and SEV, exhibited larger weights (around 2.8 kg) compared to NORM muscles (1.3 kg) and a significant increase (P < 0.05) in the diameter of the fibers. The increase in the degree of severity of the myopathy increased (P < 0.05) the value of L∗ of the dorsal part and ventral part of the muscle. No differences (P > 0.05) were observed in the pH, CL, and WHC values of the muscles, whereas the MORS and Warner-Bratzler SF of the SEV fillets resulted in significantly lower shear values (P < 0.05) compared to the NORM fillets. In addition, the MOD and SEV fillets presented lower values of protein (P < 0.05) than NORM fillets. No significant differences (P > 0.05) were observed for moisture and lipid and cholesterol contents. Meat with MOD and SEV severity of WS myopathy had higher (P < 0.05) concentrations of total and insoluble collagen. Thus, the presence of WS myopathy in MOD and SEV degrees affected a large part of the histological and quality characteristics evaluated.
Larissa Tátero Carvalho; Casey M. Owens; Aline Giampietro-Ganeco; Juliana Lolli Malagoli de Mello; Fábio Borba Ferrari; Francisco Allan L. de Carvalho; Rodrigo Alves de Souza; Lizandra Amoroso; Pedro Alves de Souza; Hirasilva Borba; Marco Antonio Trindade. Quality of turkeys breast meat affected by white striping myopathy. Poultry Science 2021, 100, 101022 .
AMA StyleLarissa Tátero Carvalho, Casey M. Owens, Aline Giampietro-Ganeco, Juliana Lolli Malagoli de Mello, Fábio Borba Ferrari, Francisco Allan L. de Carvalho, Rodrigo Alves de Souza, Lizandra Amoroso, Pedro Alves de Souza, Hirasilva Borba, Marco Antonio Trindade. Quality of turkeys breast meat affected by white striping myopathy. Poultry Science. 2021; 100 (4):101022.
Chicago/Turabian StyleLarissa Tátero Carvalho; Casey M. Owens; Aline Giampietro-Ganeco; Juliana Lolli Malagoli de Mello; Fábio Borba Ferrari; Francisco Allan L. de Carvalho; Rodrigo Alves de Souza; Lizandra Amoroso; Pedro Alves de Souza; Hirasilva Borba; Marco Antonio Trindade. 2021. "Quality of turkeys breast meat affected by white striping myopathy." Poultry Science 100, no. 4: 101022.
This study was conducted to determine the effectiveness of air deformation on fillet surfaces to assess hardness and identify woody breast (WB) in raw fillets of broilers. Fillets (n = 120) were categorized in normal (NORM), mild (MILD) and severe (SEV) WB. All fillets were subjected to compression force (CF) analysis and pressurized air (344 kPa) was directed at the ventral surface of each fillet in the cranial region and the deformation area was measured. Fillets were cooked and sheared using Muellenet Owens Razor Shear (MORS) and blunt version of MORS (BMORS). CF increased as severity of WB increased (P < 0.05). Diameter of deformation area decreased (P < 0.05) as WB severity increased. CF was correlated to air deformation (rs = -0.43 to -0.66, P < 0.05). BMORS force and energy was higher (P < 0.05) in SEV fillets compared to those in MILD and NORM. SEV fillets had higher (P < 0.05) peak counts (PC) of shear curves using MORS or BMORS than MILD and NORM fillets (P < 0.05). The results indicate that WB can be identified by CF and that the use of air deformation in raw fillets which may be potentially utilized as a tool for WB assessment. Using BMORS paired with the peak counting method may be a better texture analysis method to access WB condition.
Xiao Sun; Clay J. Maynard; Juan P. Caldas-Cueva; Craig N. Coon; Casey M. Owens. Using air deformation of raw fillet surfaces to identify severity of woody breast myopathy in broiler fillets. LWT 2021, 141, 110904 .
AMA StyleXiao Sun, Clay J. Maynard, Juan P. Caldas-Cueva, Craig N. Coon, Casey M. Owens. Using air deformation of raw fillet surfaces to identify severity of woody breast myopathy in broiler fillets. LWT. 2021; 141 ():110904.
Chicago/Turabian StyleXiao Sun; Clay J. Maynard; Juan P. Caldas-Cueva; Craig N. Coon; Casey M. Owens. 2021. "Using air deformation of raw fillet surfaces to identify severity of woody breast myopathy in broiler fillets." LWT 141, no. : 110904.
Image analysis could be an objective and rapid method to identify woody breast (WB) myopathy and benefit the global poultry industry. The objective of this study was to determine if there are conformational changes that can be used to detect WB characteristics in commercial broiler carcasses across strains, gender, and ages using image analysis. A total of 900 images of male and female broiler carcasses from commercial standard and high breast-yielding strains and 5 ages (6 through 10 wk) were captured before evisceration. These images were processed and analyzed using ImageJ software. Conformational measurements were M0: breast length; M1: breast width in the cranial region; M2: vertical line from the tip of keel to 1/5th of breast length; M3: breast width at the end of M2; M4: angle formed at the tip of keel and extending to outer points of M3; M5: area of the triangle formed by M3 and lines generated by M4; M6: area of the breast above M3; M7: M6 minus M5. Ratios of these measurements were also considered. Intact breast fillets were scored for WB severity based on tactile evaluation. Regardless of strain, sex, and age, M11 (M1/M0), M9 (M3/M2), and M4 had the highest correlation to WB score (rs ≥ 0.65; P < 0.01). Overall, the best validated model (Gen. R2 = 0.61) to predict WB included M1, M2, and M3. Using this model, 91% of broiler carcasses were properly classified as normal or WB along with a sensitivity of 71% to detect affected carcasses. Although the predictive performance of models for detecting the WB condition using these measurements was associated with the broiler strain, sex, and age or live weight, these data also support the feasibility of using image analysis to predict WB defect in broiler carcasses. The possible integration of these image measurements into commercial noncontact, nondestructive, and fast in-line vision grading systems would allow processors to identify broilers with WB and potentially sort, provide large-scale information downstream to further processing operations and upstream to live production.
Juan P. Caldas-Cueva; A. Mauromoustakos; X. Sun; Casey M. Owens. Detection of woody breast condition in commercial broiler carcasses using image analysis. Poultry Science 2021, 100, 100977 .
AMA StyleJuan P. Caldas-Cueva, A. Mauromoustakos, X. Sun, Casey M. Owens. Detection of woody breast condition in commercial broiler carcasses using image analysis. Poultry Science. 2021; 100 (4):100977.
Chicago/Turabian StyleJuan P. Caldas-Cueva; A. Mauromoustakos; X. Sun; Casey M. Owens. 2021. "Detection of woody breast condition in commercial broiler carcasses using image analysis." Poultry Science 100, no. 4: 100977.
In an effort to understand the apparent trade-off between the continual push for growth performance and the recent emergence of muscle pathologies, shotgun proteomics was conducted on breast muscle obtained at ~8 weeks from commercial broilers with wooden breast (WB) myopathy and compared with that in pedigree male (PedM) broilers exhibiting high feed efficiency (FE). Comparison of the two proteomic datasets was facilitated using the overlay function of Ingenuity Pathway Analysis (IPA) (Qiagen, CA, USA). We focused on upstream regulator analysis and disease-function analysis that provides predictions of activation or inhibition of molecules based on (a) expression of downstream target molecules, (b) the IPA scientific citation database. Angiopoeitin 2 (ANGPT2) exhibited the highest predicted activation Z-score of all molecules in the WB dataset, suggesting that the proteomic landscape of WB myopathy would promote vascularization. Overlaying the FE proteomics data on the WB ANGPT2 upstream regulator network presented no commonality of protein expression and no prediction of ANGPT2 activation. Peroxisome proliferator coactivator 1 alpha (PGC1α) was predicted to be inhibited, suggesting that mitochondrial biogenesis was suppressed in WB. PGC1α was predicted to be activated in high FE pedigree male broilers. Whereas RICTOR (rapamycin independent companion of mammalian target of rapamycin) was predicted to be inhibited in both WB and FE datasets, the predictions were based on different downstream molecules. Other transcription factors predicted to be activated in WB muscle included epidermal growth factor (EGFR), X box binding protein (XBP1), transforming growth factor beta 1 (TGFB1) and nuclear factor (erythroid-derived 2)-like 2 (NFE2L2). Inhibitions of aryl hydrocarbon receptor (AHR), AHR nuclear translocator (ARNT) and estrogen related receptor gamma (ESRRG) were also predicted in the WB muscle. These findings indicate that there are considerable differences in upstream regulators based on downstream protein expression observed in WB myopathy and in high FE PedM broilers that may provide additional insight into the etiology of WB myopathy.
Walter G. Bottje; Kentu R. Lassiter; Vivek A. Kuttappan; Nicholas J. Hudson; Casey M. Owens; Behnam Abasht; Sami Dridi; Byungwhi C. Kong. Upstream Regulator Analysis of Wooden Breast Myopathy Proteomics in Commercial Broilers and Comparison to Feed Efficiency Proteomics in Pedigree Male Broilers. Foods 2021, 10, 104 .
AMA StyleWalter G. Bottje, Kentu R. Lassiter, Vivek A. Kuttappan, Nicholas J. Hudson, Casey M. Owens, Behnam Abasht, Sami Dridi, Byungwhi C. Kong. Upstream Regulator Analysis of Wooden Breast Myopathy Proteomics in Commercial Broilers and Comparison to Feed Efficiency Proteomics in Pedigree Male Broilers. Foods. 2021; 10 (1):104.
Chicago/Turabian StyleWalter G. Bottje; Kentu R. Lassiter; Vivek A. Kuttappan; Nicholas J. Hudson; Casey M. Owens; Behnam Abasht; Sami Dridi; Byungwhi C. Kong. 2021. "Upstream Regulator Analysis of Wooden Breast Myopathy Proteomics in Commercial Broilers and Comparison to Feed Efficiency Proteomics in Pedigree Male Broilers." Foods 10, no. 1: 104.
Aline Giampietro-Ganeco; Casey M Owens; Juan P. Caldas-Cueva. Evaluation of Cooking Time of Chicken Patties Prepared Using Woody Broiler Breast Meat. Meat and Muscle Biology 2021, 5, 1 .
AMA StyleAline Giampietro-Ganeco, Casey M Owens, Juan P. Caldas-Cueva. Evaluation of Cooking Time of Chicken Patties Prepared Using Woody Broiler Breast Meat. Meat and Muscle Biology. 2021; 5 (1):1.
Chicago/Turabian StyleAline Giampietro-Ganeco; Casey M Owens; Juan P. Caldas-Cueva. 2021. "Evaluation of Cooking Time of Chicken Patties Prepared Using Woody Broiler Breast Meat." Meat and Muscle Biology 5, no. 1: 1.
Woody breast (WB) condition causes significant economic losses to the global poultry industry, and the lack of an objective and fast tool to identify this myopathy is a contributing factor. The aim of this study was to determine if there are broiler carcass conformation changes that can be used to identify WB characteristics using image analysis. Images of 8-wk-old male broiler carcasses (n = 544) of high breast-yielding strains were captured before evisceration, which were processed and analyzed using ImageJ software. Measurements were as follows: M0, breast length; M1, breast width in the cranial region; M2, one-fifth of the breast length starting at the tip of keel; M3, breast width at the end of M2; M4, angle formed at the tip of keel and extending to outer points of M3; M5, area of the triangle formed by M3 and lines generated by M4; M6, area of the breast above M3; and M7, M6 minus M5. Ratios of these measurements were also considered. Whole breast fillets were scored for WB severity based on tactile assessment and compression analysis to correlate them. Spearman's correlation coefficient (rs) between WB scores and compression force was highly significant (rs = 0.83, P < 0.01). Measurements M4 and M3 as well as ratios M9 (M3/M2) and M11 (M1/M0) had the highest correlation to the WB score (rs ≥ 0.70; P < 0.01) and compression force (rs ≥ 0.64; P < 0.01). The best validated model (generalized [Gen.] R2 = 0.60) to predict WB included M1, M2, and M3. Using this model, 84% of broiler carcasses were correctly classified as WB or normal with a sensitivity of 82% to detect affected samples. Alternatively, M4 and M6 as well as ratios M9 and M11 could be considered as predictors in different models (Gen. R2 ≥ 0.56). The same predictors were significant to estimate compression force (Gen. R2 ≥ 0.49). These data support the use of image analysis to predict WB condition in broiler carcasses. The potential integration of these image measurements into commercial in-line vision grading systems would allow processors to sort broiler carcasses by WB severity.
Juan P. Caldas-Cueva; A. Mauromoustakos; X. Sun; Casey M. Owens. Use of image analysis to identify woody breast characteristics in 8-week-old broiler carcasses. Poultry Science 2020, 100, 100890 .
AMA StyleJuan P. Caldas-Cueva, A. Mauromoustakos, X. Sun, Casey M. Owens. Use of image analysis to identify woody breast characteristics in 8-week-old broiler carcasses. Poultry Science. 2020; 100 (4):100890.
Chicago/Turabian StyleJuan P. Caldas-Cueva; A. Mauromoustakos; X. Sun; Casey M. Owens. 2020. "Use of image analysis to identify woody breast characteristics in 8-week-old broiler carcasses." Poultry Science 100, no. 4: 100890.
Potential applications of chicken meat with the woody breast (WB) condition in further processed products could provide processors with alternatives to deal with this meat quality problem. The objective of this study was to evaluate the effect of the use of broiler breast fillets at varying degrees of WB severity and proportions on instrumental texture characteristics of chicken patties. A total of fifty-four breast fillets were collected from broilers processed according to commercial practices, previously classified based on tactile evaluation in three WB categories (normal-NOR; mild-MIL, and severe-SEV). Instrumental compression analysis was performed to validate subjective scores. Nine treatments with six replicates of chicken patties were prepared: 100% NOR (T1), 67% NOR + 33% MIL (T2), 67% NOR + 33% SEV (T3), 33% NOR + 67% MIL (T4), 33% NOR + 67% SEV (T5), 100% MIL (T6), 67% MIL + 33% SEV (T7), 33% MIL + 67% SEV (T8), and 100% SEV (T9). Instrumental texture profile analysis along with cook loss, color, and dimensional changes were evaluated in cooked patties. Compared to normal samples and excluding treatments T2 and T4, hardness, springiness, and chewiness values of chicken patties decreased (P < 0.05) as WB severity increased in the meat incorporated into the formulation. Patties prepared using mixtures of MIL and SEV fillets (T7 and T8) including T9 had higher levels of cook loss (> 26%, P < 0.05) accompanied by significant reductions in diameter (> 16%, P < 0.05) and distinguishable color changes (ΔE*ab > 2) compared to normal patties. These data suggest that the potential use of WB meat in chicken patties is associated with the degree of WB severity and the incorporation rate. The inclusion of WB fillets at high levels into this product is not recommended due to their poor functionality. However, feasible mixtures of normal breast fillets with those affected by WB myopathy at relatively low proportions could be considered by processors as an alternative in commercial chicken patty formulations.
Juan P. Caldas-Cueva; A. Mauromoustakos; Casey M. Owens. Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics. Poultry Science 2020, 100, 1239 -1247.
AMA StyleJuan P. Caldas-Cueva, A. Mauromoustakos, Casey M. Owens. Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics. Poultry Science. 2020; 100 (2):1239-1247.
Chicago/Turabian StyleJuan P. Caldas-Cueva; A. Mauromoustakos; Casey M. Owens. 2020. "Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics." Poultry Science 100, no. 2: 1239-1247.
In recent years, the global poultry industry has been facing increasing and challenging myopathies such as the woody breast (WB) condition that has caused significant economic losses. Even though the etiological causes of WB myopathy are still unknown or partially understood, the intensive genetic selection for rapid-growth rates and high yields in broilers may be the main factor associated with the development of this abnormality. The severity of this anomaly and its incidence rates are associated with fast-growing and heavier broilers, especially with those from high breast yielding strains. Such WB myopathy is primarily characterized by a notorious hardness in broiler breast muscles, which exhibit morphometric and histopathological alterations coupled with physicochemical abnormalities that result in undesired sensory, nutritional, and technological properties. In this negative context, although scientists are trying to solve or reduce the prevalence of this meat quality problem, the poultry industry needs noncontact and rapid in-line methods for WB detection at the fillet and/or carcass level that could help to establish automated objective grading or sorting systems according to its severity. Another need is the development and selection of profitable alternatives for the utilization of WB meat once poultry carcasses or deboned fillets affected by this abnormality are objectively detected and sorted. Indeed, there is a need for studies to expand the industrial applications of WB meat in further processed products, optimizing the incorporation of this affected chicken meat based on sensorial, technological, and nutritional profile evaluations. Even though a better understanding of the contribution of genetic and nongenetic factors to the development of growth-related myopathies can be the main strategy to mitigate their negative effects, the poultry industry could benefit from meeting the aforementioned needs.
Juan P Caldas-Cueva; Casey M Owens. A review on the woody breast condition, detection methods, and product utilization in the contemporary poultry industry. Journal of Animal Science 2020, 98, 1 .
AMA StyleJuan P Caldas-Cueva, Casey M Owens. A review on the woody breast condition, detection methods, and product utilization in the contemporary poultry industry. Journal of Animal Science. 2020; 98 (8):1.
Chicago/Turabian StyleJuan P Caldas-Cueva; Casey M Owens. 2020. "A review on the woody breast condition, detection methods, and product utilization in the contemporary poultry industry." Journal of Animal Science 98, no. 8: 1.
This is an accepted article with a DOI pre-assigned that is not yet published.Woody breast (WB)is a major myopathy in broilers characterized by hardness of the breast filletand can be evaluated by human palpation with a severity scale of 0 (normal) to3 (severe). The objective of this study was to determine instrumental and meatquality factors that are associated with WB scores that may potentially be usedin sorting programs. A total of 206 broiler breast fillets (deboned at 3hpostmortem) were collected and scored for WB. Thickness and length (overall,cranial, caudal, and keel regions) of the Pectoralis major (whole butterfly)were measured with a caliper. Compression force (CF), pH, color were measured.The right side (RS) of the butterfly fillet was frozen at -20oC for 48h andthawed for 24h, and then CF was measured, along with cook loss, Meullenet OwensRazor Shear (MORS), and blunt MORS (BMORS). Pearson correlation coefficientsand ordinal logistic regression were used. Measurement responses were comparedfor four categories of WB. The keel length measurement on the breast showed nodifference (P>0.05). However, the thickness is correlated moderately(r=0.67) and could differentiate between the scores. In addition, CF of RS washigher than LS of fillets (P<0.05). Freezing significantly decreased(P<0.05) CF of thawed fillets compared to pre-frozen fillets. Cook lossincreased (P<0.05) as severity for WB increased. Peak counts for MORS andBMORS were higher (P<0.05) for the severe compared to the lower levels ofseverity. In conclusion, the thickness of the breast fillet may potentially beused for sorting purposes, possibly in combination with other sorting criteria.This model of prediction of WB could be used in industry to select thedifferent WB categories. Freezing the breast meat improves the softness of theWB and differences exist between right and left fillets. Future research should assess impact offreezing on sensory.
Andy Mauromoustakos; Barbara Mallmann; Casey M Owens; Craig N Coon; Guillermo Tellez-Isaias. Meat quality attributes associated with woody breast and effect of location and freezing on breast fillet. Meat and Muscle Biology 2020, 1 .
AMA StyleAndy Mauromoustakos, Barbara Mallmann, Casey M Owens, Craig N Coon, Guillermo Tellez-Isaias. Meat quality attributes associated with woody breast and effect of location and freezing on breast fillet. Meat and Muscle Biology. 2020; ():1.
Chicago/Turabian StyleAndy Mauromoustakos; Barbara Mallmann; Casey M Owens; Craig N Coon; Guillermo Tellez-Isaias. 2020. "Meat quality attributes associated with woody breast and effect of location and freezing on breast fillet." Meat and Muscle Biology , no. : 1.
Casey M Owens; Clay J Maynard; Juan P Caldas-Cueva. Effect of Woody Breast Condition on Instrumental Texture Characteristics of Poultry Deli Loaves. Meat and Muscle Biology 2020, 4, 1 .
AMA StyleCasey M Owens, Clay J Maynard, Juan P Caldas-Cueva. Effect of Woody Breast Condition on Instrumental Texture Characteristics of Poultry Deli Loaves. Meat and Muscle Biology. 2020; 4 (1):1.
Chicago/Turabian StyleCasey M Owens; Clay J Maynard; Juan P Caldas-Cueva. 2020. "Effect of Woody Breast Condition on Instrumental Texture Characteristics of Poultry Deli Loaves." Meat and Muscle Biology 4, no. 1: 1.
Peracetic acid (PAA) in poultry processing is not necessarily the same from company to company. Anecdotal evidence suggests that PeraClean may be more stable compared to the competition; however, it is not known what impact potential differences in chemical stability may have. In order to evaluate the antimicrobial effects of PAA, one PAA (PeraClean, P) was qualitatively compared against two competitor products (Competitors 1 and 2, C1 and C2) at the University of Arkansas Pilot Processing Plant. A total of 150 Ross 708 broilers (42 d) were used in the current study. Briefly, prior to treatment, 10 birds were sampled post-evisceration (C). Then, one of four treatment groups per PAA were applied (A1, A2, B1, and B2). The birds were dipped in either 400 ppm or 600 ppm PAA (A or B), chilled in either 25 ppm or 45 ppm PAA (1 or 2), and then manually agitated in 400 mL of nBPW for 1 min. There were 10 birds per treatment group in total. The resulting rinsates were transported to the Center for Food Safety and assessed for total microbiological load with total aerobic plate counts (Trypticase Soy Agar; APC), coliforms, (Eosin Methylene Blue Media; EMB), Salmonella (Xylose Lysine Deoxycholate agar, XLD), and Campylobacter (modified Charcoal Cefoperazone Deoxycholate Agar, mCCDA). The microbiological plates were incubated as per manufacturer’s directions. Statistical analyses were calculated in JMP 14.0, with a significance level of p ≤ 0.05. Data indicate that all three sources of PAA are effective sanitizers for poultry processing applications compared within treatment. Qualitatively, there were differences in efficacy between the treatments. However, additional studies will be required to determine if those differences are quantitatively distinctive and if they are attributable to differences in product stability.
Kristina M. Feye; Dana K. Dittoe; Zhaohao Shi; Jessica Woitte; Casey M. Owens; Mike H. Kogut; Steven C. Ricke. The Reduction of Pathogen Load on Ross 708 Broilers when Using Different Sources of Commercial Peracetic Acid Sanitizers in a Pilot Processing Plant. Microorganisms 2019, 7, 503 .
AMA StyleKristina M. Feye, Dana K. Dittoe, Zhaohao Shi, Jessica Woitte, Casey M. Owens, Mike H. Kogut, Steven C. Ricke. The Reduction of Pathogen Load on Ross 708 Broilers when Using Different Sources of Commercial Peracetic Acid Sanitizers in a Pilot Processing Plant. Microorganisms. 2019; 7 (11):503.
Chicago/Turabian StyleKristina M. Feye; Dana K. Dittoe; Zhaohao Shi; Jessica Woitte; Casey M. Owens; Mike H. Kogut; Steven C. Ricke. 2019. "The Reduction of Pathogen Load on Ross 708 Broilers when Using Different Sources of Commercial Peracetic Acid Sanitizers in a Pilot Processing Plant." Microorganisms 7, no. 11: 503.
To evaluate the effect of cellulosic polymers (CEL) and curcumin (CUR) on aflatoxin B1 (AFB1) toxic effects on performance, and the biochemical and immunological parameters in broiler chickens, 150 one-day-old male broiler chicks were randomly allocated into five groups with three replicates of 10 chickens per pen: Negative Control (feed); AFB1 (feed + 2 ppm AFB1); CUR (feed + 2 ppm AFB1 + Curcumin 0.2%); CEL (feed + 2 ppm AFB1 + 0.3% Cellulosic polymers); and, CEL + CUR (feed + 2 ppm AFB1 + 0.3% Cellulose polymers + 0.2% Curcumin). Every week, body weight, body weight gain, feed intake, and feed conversion ratio were calculated. On day 21, liver, spleen, bursa of Fabricius, and intestine from five broilers per replicate per group were removed to obtain relative organ weight. Histopathological changes in liver, several biochemical biomarkers, antibody titers, and muscle and skin pigmentation were also recorded. Dietary addition of 0.3% CEL and 0.2% CUR separately significantly diminished some of the toxic effects resulting from AFB1 on performance parameters, relative organs weight, histopathology, immune response, and serum biochemical variables (P < 0.05); however, the combination of CUR and CEL showed a better-integrated approach for the management of poultry health problems that are related with the consumption of AFB1, since they have different mechanisms of action with different positive effects on the responses of broiler chickens.
Bruno Solis-Cruz; Daniel Hernandez-Patlan; Victor M. Petrone; Karine P. Pontin; Juan D. Latorre; Eric Beyssac; Xochitl Hernandez-Velasco; Ruben Merino-Guzman; Casey Owens; Billy M. Hargis; Raquel Lopez-Arellano; Guillermo Tellez-Isaias. Evaluation of Cellulosic Polymers and Curcumin to Reduce Aflatoxin B1 Toxic Effects on Performance, Biochemical, and Immunological Parameters of Broiler Chickens. Toxins 2019, 11, 121 .
AMA StyleBruno Solis-Cruz, Daniel Hernandez-Patlan, Victor M. Petrone, Karine P. Pontin, Juan D. Latorre, Eric Beyssac, Xochitl Hernandez-Velasco, Ruben Merino-Guzman, Casey Owens, Billy M. Hargis, Raquel Lopez-Arellano, Guillermo Tellez-Isaias. Evaluation of Cellulosic Polymers and Curcumin to Reduce Aflatoxin B1 Toxic Effects on Performance, Biochemical, and Immunological Parameters of Broiler Chickens. Toxins. 2019; 11 (2):121.
Chicago/Turabian StyleBruno Solis-Cruz; Daniel Hernandez-Patlan; Victor M. Petrone; Karine P. Pontin; Juan D. Latorre; Eric Beyssac; Xochitl Hernandez-Velasco; Ruben Merino-Guzman; Casey Owens; Billy M. Hargis; Raquel Lopez-Arellano; Guillermo Tellez-Isaias. 2019. "Evaluation of Cellulosic Polymers and Curcumin to Reduce Aflatoxin B1 Toxic Effects on Performance, Biochemical, and Immunological Parameters of Broiler Chickens." Toxins 11, no. 2: 121.
Woody breast (WB) is a myopathy of the Pectoralis major muscle in broilers that is characterized by increased hardness of the raw fillet. This defect increases economic losses due to associated decreased meat quality and the addition of training skilled laborers to identify problematic fillets. Therefore, the objectives of this study were to determine if compression force (CF) could be used as a non-invasive method of detecting WB and to assess changes in meat attributes during cold storage. Deboned fillets (n = 121) were collected from 8-wk-old broilers, and categorized as normal (NORM, n = 42), mild (MILD, n = 39), and moderate/severe (SEV, n = 40) for WB. Right fillet weight, drip loss, and CF of the cranial region were measured on the day of processing (day 0) and 1, 2, 3, 4, and 8 d of cold storage (4°C). Left fillets were sampled for sarcomere length (SL) and gravimetric fragmentation index (GFI) analysis following 1, 3, and 8 d of cold storage. Initial breast fillet weight, CF, cumulative drip loss, and SL increased as severity of WB category increased (P < 0.05). Compression force was highly correlated to WB severity (rs = 0.79). Compression force, SL, and GFI declined with storage time (P < 0.05), whereas cumulative drip loss increased (P<0.05). Cumulative drip loss, SL, and GFI had interactions between storage length and WB category (P < 0.05), where SEV generally changed more than NORM over time. The results of this study indicate that increased severity of WB fillets is associated with higher CF compared to normal fillets. Furthermore, there is a softening effect of the meat over time and data suggest that moisture (drip loss) and myofibril proteolysis (fragmentation) contribute to these changes. Using instrumental CF to assess fillet hardness can be used as a reliable tool to identify WB. However, adaptability in the commercial processing require additional studies prior to the incorporation into the processing plant for online grading purposes.
X. Sun; D.A. Koltes; C.N. Coon; K. Chen; C.M. Owens. Instrumental compression force and meat attribute changes in woody broiler breast fillets during short-term storage. Poultry Science 2018, 97, 2600 -2606.
AMA StyleX. Sun, D.A. Koltes, C.N. Coon, K. Chen, C.M. Owens. Instrumental compression force and meat attribute changes in woody broiler breast fillets during short-term storage. Poultry Science. 2018; 97 (7):2600-2606.
Chicago/Turabian StyleX. Sun; D.A. Koltes; C.N. Coon; K. Chen; C.M. Owens. 2018. "Instrumental compression force and meat attribute changes in woody broiler breast fillets during short-term storage." Poultry Science 97, no. 7: 2600-2606.
The broiler industry is currently experiencing a muscle anomaly referred to as “woody breast,” and the effect of different cooking methods on the marination properties of severe woody breast (SWB) has not yet been reported. This study compared the texture attributes of marinated (injected) normal (NOR) and SWB using a convection oven and a flat-top grill. The objectives were 1) to develop and validate a descriptive texture attribute panel with 6 trained panelists using a 16-point scale and 2) to evaluate the instrumental texture profile analysis (TPA) using a texture analyzer. Sixty-four NOR and SWB were obtained from a commercial facility. Fillet color (L*, a*, b*) and pH were measured before marination. In each of 2 trials, the breast muscles were injected in bulk with 15% brine (0.48 STPP, 0.55% NaCl, final concentration), and marinade retention was determined after 20 minutes. The meat was vacuum packaged, stored at −20°C (7 d sensory; 29 d TPA) and then thawed (4°C, 24 h). Fillets were cooked to 73°C on a flat-top grill (176°C) or in an oven (176°C), and cook loss % was determined. Panelist samples (2 × 2 cm) and TPA samples (4 × 2 cm) were cut into 3 pieces. Color and pH were higher for SWB than NOR fillets (P < 0.05). Marinade retention was 83.21% for NOR meat and 59.23% for SWB meat. The flat-top grill method resulted in higher cook loss than oven (P < 0.05). SWB had higher cook loss when compared to NOR (P < 0.05). Sensory texture descriptors springiness, hardness, denseness, cohesiveness, fracturability, fibrousness, crunchiness, and chewiness were higher for SWB than NOR fillets (P < 0.05). TPA attributes also showed higher values for SWB compared to NOR (P < 0.05). No differences in texture were found between the grill and oven for sensory and TPA attributes. In summary, marinated SWB has significant texture differences when compared to NOR, regardless of cooking method.
M.E. Aguirre; C.M. Owens; R.K. Miller; C.Z. Alvarado. Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken. Poultry Science 2018, 97, 1456 -1461.
AMA StyleM.E. Aguirre, C.M. Owens, R.K. Miller, C.Z. Alvarado. Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken. Poultry Science. 2018; 97 (4):1456-1461.
Chicago/Turabian StyleM.E. Aguirre; C.M. Owens; R.K. Miller; C.Z. Alvarado. 2018. "Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken." Poultry Science 97, no. 4: 1456-1461.
Myopathies are gaining the attention of poultry meat producers globally. White Striping (WS) is a condition characterized by the occurrence of white striations parallel to muscle fibers on breast, thigh, and tender muscles of broilers, while Woody Breast (WB) imparts tougher consistency to raw breast fillets. Histologically, both conditions have been characterized with myodegeneration and necrosis, fibrosis, lipidosis, and regenerative changes. The occurrence of these modern myopathies has been associated with increased growth rate in birds. The severity of the myopathies can adversely affect consumer acceptance of raw cut up parts and/or quality of further processed poultry meat products, resulting in huge economic loss to the industry. Even though gross and/or histologic characteristics of modern myopathies are similar to some of the known conditions, such as hereditary muscular dystrophy, nutritional myopathy, toxic myopathies, and marbling, WS and WB could have a different etiology. As a result, there is a need for future studies to identify markers for WS and WB in live birds and genetic, nutritional, and/or management strategies to alleviate the condition.
V. A. Kuttappan; B. M. Hargis; C. M. Owens. White striping and woody breast myopathies in the modern poultry industry: a review. Poultry Science 2016, 95, 2724 -2733.
AMA StyleV. A. Kuttappan, B. M. Hargis, C. M. Owens. White striping and woody breast myopathies in the modern poultry industry: a review. Poultry Science. 2016; 95 (11):2724-2733.
Chicago/Turabian StyleV. A. Kuttappan; B. M. Hargis; C. M. Owens. 2016. "White striping and woody breast myopathies in the modern poultry industry: a review." Poultry Science 95, no. 11: 2724-2733.
Marination is an effective method that can be used to improve the tenderness of early deboned breast fillets. The present study was designed to evaluate the effect of pre- and post-marination aging of 2 h postmortem (PM) deboned chicken fillets to get optimum meat quality. In this study, a total of 300 broilers (43 to 46 d of age) were processed using an in-line system and deboned at 2 h PM. Fillets were marinated, at either 2.5, 4, 6, 8 or 24 h PM, using vacuum tumbling (20 min) with a 15% marinade (final concentration of 0.5% salt and 0.45% phosphate). A non-marinated control (CON) was included. The left (HOLD) fillets were aged (held at 4°C for 24 h) prior to freezing post-marination while the right (NO HOLD) fillets were frozen immediately after marination to simulate various commercial practices. Marination pickup (MPU), total marinade retained after thawing (TMR), total purge loss after thawing (TPL), cook loss (CL), and Meullenet-Owens Razor Shear energy (MORSE) values were measured. Both in HOLD and NO HOLD fillets, there was an increase (P < 0.05) in MPU and TMR as the time of marination increased from 2.5 to 24 h PM. Furthermore, the HOLD fillets had a higher (P < 0.05) TPL when compared to the NO HOLD group. There was a higher (P < 0.05) CL for the CON fillets when compared to all marinated fillets suggesting that marination resulted in better water holding capacity. However, both in HOLD and NO HOLD groups, the MORSE values for the marinated fillets decreased (P < 0.05) from 4 h PM onwards, with 8 and 24 h PM having lower (P < 0.05) values than all other treatments. The results of this study suggest that pre-marination aging (aging after deboning prior to marination) of early (2 h PM) deboned fillets to 8 h PM can provide better tumble marination pickup and retention as well as tenderness (or lower shear values).
V. A. Kuttappan; V. B. Gunsaulis; A. Mauromoustakos; J. F. Meullenet; C. M. Owens. Effect of pre- and post-marination aging on meat quality attributes of early deboned (2 h postmortem) broiler breast fillets. Poultry Science 2016, 95, 2690 -2695.
AMA StyleV. A. Kuttappan, V. B. Gunsaulis, A. Mauromoustakos, J. F. Meullenet, C. M. Owens. Effect of pre- and post-marination aging on meat quality attributes of early deboned (2 h postmortem) broiler breast fillets. Poultry Science. 2016; 95 (11):2690-2695.
Chicago/Turabian StyleV. A. Kuttappan; V. B. Gunsaulis; A. Mauromoustakos; J. F. Meullenet; C. M. Owens. 2016. "Effect of pre- and post-marination aging on meat quality attributes of early deboned (2 h postmortem) broiler breast fillets." Poultry Science 95, no. 11: 2690-2695.
The global poultry industry has been faced with emerging broiler breast meat quality issues including conditions known as white striping (WS, white striations parallel to muscle fibers) and woody breast (WB, hardness of raw fillet). Experiments were conducted to evaluate effects of WS and WB hardness on meat quality traits in broiler breast fillets. In Exp. 1, birds were processed at approximately 9 wk of age and deboned at 4 h postmortem (PM); in Exp. 2, birds were processed at approximately 6 and 9 wk of age and deboned at 2 h PM. Fillets were categorized as: normal for both white striping and woody breast (NORM); moderate for white striping and mild for woody breast (MILD); severe for white striping and mild for woody breast (WS); severe for woody breast and moderate for white striping (WB); or severe for both white striping and woody breast (BOTH). Sarcomere length, gravimetric fragmentation index, marination uptake, cook loss, and Meullenet-Owens razor shear energy (MORSE) values on non-marinated and marinated fillets were assessed. Sarcomeres tended to be longer (P = 0.07) with increasing severity of WS and WB in both experiments and gravimetric fragmentation index did not differ (P > 0.05) among categories. Marinade uptake decreased (P < 0.05) with increasing severity of WS and WB. Cook losses of non-marinated and marinated fillets were greatest (P < 0.05) in the BOTH category. Even though MORSE values did not differ (P > 0.05) in non-marinated fillets, the marinated BOTH fillets had greater MORSE values (P < 0.05) than other categories of fillets in Exp. 1. Non-marinated NORM fillets had greater (P < 0.05) MORSE values than the other categories at 6 wk age; however, MORSE values did not differ (P > 0.05) among categories of marinated breasts. At 9 wk, WS and BOTH were higher (P < 0.05) in MORSE compared to NORM for non-marinated fillets, but similar to NORM marinated fillets. Results suggest that severe degrees of white striping and woody breast, individually or in combination, negatively impact meat quality, especially water holding capacity attributes such as marinade uptake and cook loss.
V. V. Tijare; F. L. Yang; V. A. Kuttappan; C. Z. Alvarado; C. N. Coon; C. M. Owens. Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies. Poultry Science 2016, 95, 2167 -2173.
AMA StyleV. V. Tijare, F. L. Yang, V. A. Kuttappan, C. Z. Alvarado, C. N. Coon, C. M. Owens. Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies. Poultry Science. 2016; 95 (9):2167-2173.
Chicago/Turabian StyleV. V. Tijare; F. L. Yang; V. A. Kuttappan; C. Z. Alvarado; C. N. Coon; C. M. Owens. 2016. "Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies." Poultry Science 95, no. 9: 2167-2173.