Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology

Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology

Recently, two chicken breast fillet abnormalities, termed Wooden Breast (WB) and Spaghetti Meat (SM), have become a challenge for the chicken meat industry. The two abnormalities share some overlapping morphological features, including myofiber necrosis, intramuscular fat deposition, and collagen fi...

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Bibliographic Details
Main Authors: Karen Wahlstrøm Sanden, Ulrike Böcker, Ragni Ofstad, Mona Elisabeth Pedersen, Vibeke Høst, Nils Kristian Afseth, Sissel Beate Rønning, Nancy Pleshko
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
chicken meat quality
muscle abnormalities
connective tissue
histology
FTIR microspectroscopy
Online Access:https://www.mdpi.com/2304-8158/10/3/548

Internet

https://www.mdpi.com/2304-8158/10/3/548

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