Caracterização de anomalia tipo “Wooden Breast/White Stripping” em peito de frangos de corte

Abstract

As the production and export of broilers are increasing in Brazil, it is essential that the slaughterhouses obtain a quality meat, but this quality must be achieved in conjunction with heavier chickens that can guarantee yield. For these reasons, studies of genetic improvements are extremely relevant. However, some anomalies, considered to be quality defects and not pathological, are causing damage to the industrial sector. This way, the present project aimed to define anomalies present in the breast of frequently found and condemned chickens in a refrigerator, located in Rolândia - Paraná, and to compare them with deep pectoral myopathy, Wooden Breast and White Stripping. For this, was taken analyzes of protein, water retention capacity, cooking loss, TBA, wormed flavor (WOF), total lipids, moisture, weight, pH and color were performed through the L * a * and b * coordinates. The values were higher in breast of chickens with anomaly when referring to weight, pH, moisture, cooking loss, exudate protein, lipids, TBA and WOF. For analyzes of water retention capacity and muscle protein, higher values were found in normal chicken breasts. It was concluded that the physical and chemical characteristics of breast fillets were altered when they presented anomalies, however, it needs to deepen studies on the consumption.