Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast
Rodrigo Fortunato de Oliveira,
Maísa Santos Fávero,
Juliana Lolli Malagoli de Mello,
Fábio Borba Ferrari,
Erika Nayara Freire Cavalcanti,
Rodrigo Alves de Souza,
Mateus Roberto Pereira,
Aline Giampietro-Ganeco,
Erick Alonso Villegas-Cayllahua,
Heloisa de Almeida Fidelis,
Pedro Alves de Souza,
Hirasilva Borba
Affiliations
Rodrigo Fortunato de Oliveira
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, Sao Paulo, Brazil
Maísa Santos Fávero
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, Sao Paulo, Brazil
Juliana Lolli Malagoli de Mello
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, Sao Paulo, Brazil
Fábio Borba Ferrari
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, Sao Paulo, Brazil
Erika Nayara Freire Cavalcanti
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, Sao Paulo, Brazil
Rodrigo Alves de Souza
Faculty of Animal Science and Food Engineering, 225, University of São Paulo—USP, Duque de Caxias Norte Avenue, Pirassununga 13635-900, Sao Paulo, Brazil
Mateus Roberto Pereira
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, Sao Paulo, Brazil
Aline Giampietro-Ganeco
Faculty of Animal Science and Food Engineering, 225, University of São Paulo—USP, Duque de Caxias Norte Avenue, Pirassununga 13635-900, Sao Paulo, Brazil
Erick Alonso Villegas-Cayllahua
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, Sao Paulo, Brazil
Heloisa de Almeida Fidelis
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, Sao Paulo, Brazil
Pedro Alves de Souza
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, Sao Paulo, Brazil
Hirasilva Borba
Department of Technology, Universidade Estadual Paulista—UNESP, N/n, Professor Donato Castellane Access Road, Rural Zone, Jaboticabal 14884-900, Sao Paulo, Brazil
The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p p p p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.
