Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens

摘要: ABSTRACT The aims of this study were to evaluate the incidence white striping (WS) under commercial conditions and assess its effect on some quality traits in broiler breast fillets. In first experiment, occurrence WS (absence = normal; presence classified 2 levels as moderate or severe) was assessed a major processing plant 28,000 fillets (pectoralis muscles) chosen at random from 56 flocks broilers processed 45 54 d age. second 153 selected based degree (normal, moderate, used ultimate pH, color, drip loss, cook Allo-Kramer-shear force raw meat well determine marinade uptake, purge total yield, after tumbling with 15% (wt/wt) solution containing sodium tripolyphosphate (2.3%) chloride (7.6%). striped 12.0% (8.9 3.1% severe degree, respectively). Considering genotype, high-breast yield hybrids exhibited higher overall compared standard birds (15.2 vs. 10.0%;P ≤ 0.001). Severe showed pH than normal groups (5.95 5.88 5.86;P 0.05). Fillets also lower uptake (7.92 10.97 12.67%;P Moreover, losses increased both (21.27 23.20 26.74%;P 0.05) marinated (14.59 14.84 15.93%;P Finally, nonmarinated had ones (3.69 4.41 4.91 kg/g;P conclusion, revealed importance achieved by defects production very negative impact water holding binding capacity meat.