Wooden breast (WB), white striping (WS) and spaghetti meat (SM) are breast myopathies of the Pectoralis major that greatly affect meat quality in broilers. To differentiate color and texture characteristics with instrumental methods, some of them applied for the first time in this species, 300 carcasses were randomly chosen from an abattoir from five different flocks from the same farm, at a rate of 60 carcasses from each flock. Twenty-four hours after slaughter, both side breasts were dissected, and yields calculated. Color was measured on the surface of the breast with a spectrocolorimeter and reflectance values obtained. Texture was measured on raw meat with a modified compression test that hinders the fiber from expanding transversally and a texture profile analysis (TPA) and also on cooked meat with a Warner–Bratzler shear and a TPA. Color differs between severity degrees, increasing redness (from −1.77 to −1.32 in WB) and, especially, yellowness (from 5.00 to 6.73 in WS) and chroma (from 5.75 to 7.22 in SM) with the severity of the myopathy. The subtraction R630 minus R580 was found to be a useful index to differentiate breast myopathies degrees. The modified compression test can be considered an effective tool to assess the hardness of different structures in each myopathy. Texture differences in the myopathies are better assessed in raw than in cooked meat.

The effect of replacing wheat with corn on the color distribution across various locations in the carcasses of broilers was assessed. One thousand two hundred ROSS 308 one-day-old male chicks were reared in an experimental farm, with ten pens per treatment, based on the primary cereal ingredient during both the starter (1–14 d) and grower (15–41 d) phases: corn and wheat. At 41 days old, slaughtering was performed. At 24 h post slaughter, color measurements were taken in 15 carcasses per treatment using a MINOLTA CM600d reflectance spectrocolorimeter in the CIEL*a*b* space. Twelve locations were measured: drumette, apterial latero-pectoral area, neck, the back at the seventh thoracic vertebra, saddle, thigh, ham, hock and around the vent, shanks, and the surface and interior of the breast. The results indicate that the color distribution in the broiler carcass is not homogeneous. Very small color differences can be found between the surface and the interior of the breast, but they differ greatly from areas where there is skin. Corn produces a darker color than wheat, though the intact skin homogenizes lightness* across the entire carcass, reducing differences between regions. Corn increased mainly yellowness, influencing color saturation. The pronounced color differences between the shank and other locations almost disappear when corn is excluded from the feed. Hue° could serve as a potential indicator of color variations in the breast resulting from differences in dietary ingredients.

The effect of replacing wheat with corn on the color distribution across various locations in the carcass of broilers was assessed. ROSS 308 1-day old male chicks were reared in 10 pens per treatment, depending on the main cereal ingredient during both the starter (1-14d) and grower (15-41d) phases: Corn and Wheat. At 41 days old, slaughtering was performed. At 24 h post slaughter, color measurements were taken using a MINOLTA CM600d reflectance spectrocolorimeter in the CIEL*a*b* space. Twelve locations were measured. The results indicate that the color distribution in the broiler carcass is not homogeneous. Very small color differences can be found between the surface and the interior of the breast, but they differ greatly from areas where there is skin. Corn produces darker color than wheat, though the intact skin homogenizes lightness* across the entire carcass reducing differences between regions. Corn increased mainly yellowness influencing color saturation. The pronounce color differences between the shank and other locations almost disappear when corn is excluded from the feed. Hue could serve as a potential indicator of color variations in the breast resulting from differences in dietary ingredients.