Effect of breast myopathies on quality and microbial shelf life of broiler meat.

摘要: To evaluate the impact of emerging myopathies on meat quality and microbial shelf life, 48 normal, white striped (WS), wooden breasts (WB) were stored for 11 d at 4°C aerobically analyzed 24, 72, 120, 168, 216, 264 h post-mortem. Normal showed lower (P < 0.001) redness index (-0.88 vs. -0.41 -0.43) cooking losses (22.0 23.8 26.9%) than those WS WB meat. exhibited higher protein content that in (23.9 23.2 21.4%; P 0.001). also had a ether extract (1.09 1.88%; 0.001), with intermediate values saturated fatty acid (FA) rate (31.3 28.0% total FA average) unsaturated (68.7 72.0%) Differences mainly due to polyunsaturated (30.5% normal 35.3 35.4% meat; initial viable count (TVC) shorter TVC lag phase (46.3 85.2 77.8 h). The life threshold (7 log10 CFU TVC/g) was achieved first (130 h) then (149 (192 Pseudomonas spp. counts significantly affected between 72 216 storage. Enterobacteriaceae lactic bacteria meat, until h. All differences targets across types disappeared by Further studies are necessary elucidate factors mechanisms may modulate growth composition during storage broiler breast myopathies.