Differentiating Breast Myopathies through Color and Texture Analyses in Broiler

Differentiating Breast Myopathies through Color and Texture Analyses in Broiler

Wooden breast (WB), white striping (WS) and spaghetti meat (SM) are breast myopathies of the <i>Pectoralis major</i> 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...

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Bibliographic Details
Main Authors: María del Mar Campo, Leticia Mur, Ana Guerrero, Marta Barahona, Virginia Celia Resconi, Danielle Rodrigues Magalhaes, Eduardo Lisbinski, Bruna Boito, Ivanna Moraes de Oliveira, José Luis Olleta
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
wooden breast
white striping
spaghetti meat
reflectance
compression test
Warner–Bratzler
Online Access:https://www.mdpi.com/2304-8158/9/6/824

Internet

https://www.mdpi.com/2304-8158/9/6/824

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