Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics

Abstract

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 54 breast fillets were collected from broilers processed as per commercial practices, previously classified based on tactile evaluation in 3 WB categories (normal [NOR]; mild [MIL], and severe [SEV]). Instrumental compression analysis was performed to validate subjective scores. Nine treatments with 6 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 was evaluated in cooked patties. Compared with normal samples and excluding treatments T2 and T4, hardness, springiness, and chewiness values of chicken patties decreased (P 26%, P 16%, P 2) than 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 owing 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.

Keywords

• woody breast
• texture profile analysis
• processing
• poultry product
• meat quality