Relationships of quality indices with wooden breast myopathy severity in chicken breast meat under refrigerated storage

Figures & data

Figure 1. Breast fillets displaying different degrees of wooden breast (WB) severity. NOR: normal muscle; MWB: moderate wooden breast; SWB: severe wooden breast. In the WB fillets, the petechiae and outbulging areas are indicated by the arrows and circles, respectively. *Surface covered with exudate and hemorrhages.

Table 1. Changes in pH, colour, myofibrillar fragmentation (MFI), thiobarbituric acid reactive substance (TBARS), total volatile basic nitrogen (TVB-N) and total viable count (TVC) of chicken breast with different severity of wooden breast myopathy during refrigerated storage.

Trait	Refrigeration (Day; D)	Meat type (M)			SEM	P-value
		Normal (NOR)	Moderate wooden breast (MWB)	Severe wooden breast (SWB)		D	M	D×M
pH value	0	5.80^B,y	6.08^AB,x	6.11^A,xy	0.185	<0.0001	0.0061	0.861
	4	6.02^B,x	6.14^A,x	6.31^A,x
	8	5.60^B,y	5.70^A,y	5.86^A,y
L* value	0	60.77^B,y	61.31^AB,y	62.40^A,y	1.052	0.0007	0.0001	0.992
	4	61.87^B,y	62.35^B,xy	63.68^A,xy
	8	62.12^B,x	62.97^B,x	64.10^A,x
a* value	0	2.09^B,z	2.46^AB,y	2.63^A	0.374	<0.0001	0.0029	0.204
	4	3.74^B,y	3.89^A,xy	3.92^A
	8	3.95^B,x	4.16^B,x	4.84^A
b* value	0	5.04^B,z	6.23^A,z	6.08^A,z	0.456	<0.0001	0.0005	0.0004
	4	6.83^B,y	7.09^B,y	7.78^A,y
	8	9.30^B,x	9.46^A,x	9.75^A,x
MFI	0	85.86^A,y	91.70^A,z	65.16^B,z	1.020	<0.0001	<0.0001	0.978
	4	108.50^A,x	111.50^A,y	86.70^B,y
	8	114.01^A,x	118.50^A,x	93.53^B,x
TBARS (mg MDA/kg)	0	0.30^B,y	0.39^A,y	0.44^A,z	0.040	<0.0001	<0.0001	0.004
	4	0.41^B,y	0.45^B,y	0.68^A,y
	8	0.76^C,x	0.91^B,x	1.07^A,x
TVB-N (mg/100g)	0	6.87^z	7.09^z	7.15^z	0.340	<0.0001	<0.0001	0.001
	4	11.61^B,y	11.75^B,y	15.55^A,y
	8	16.17^B,x	16.25^B,x	18.84^A,x
TVC (log CFU/g)	0	3.76^z	3.78^z	3.80^z	0.303	<0.0001	0.008	0.093
	4	5.41^B,y	5.52^B,y	6.03^A,y
	8	6.78^B,x	6.82^B,x	7.60^A,x

^A–CMeans of the different meat types within each storage time with different superscripts differ significantly (p < 0.05).

^x–zMeans of the different storage times within each meat type with different superscripts differ significantly (p < 0.05).

Table 2. Changes in proximate composition, total and insoluble collagen, water-holding capacity and shear force of chicken breast with different severity of wooden breast myopathy during refrigerated storage.

Trait	Refrigeration (Day; D)	Meat type (M)			SEM	P-value
		Normal (NOR)	Moderate wooden breast (MWB)	Severe wooden breast (SWB)		D	M	D×M
Moisture content (%)	0	75.19^B	76.21^A	76.33^A	0.052	0.465	0.0016	0.447
	4	74.89^B	76.12^A	76.20^A
	8	74.77^B	76.03^A	76.15^A
Protein (%)	0	23.83^A,x	22.63^B,x	21.28^C,x	0.388	<0.0001	<0.0001	0.044
	4	23.58^A,x	22.52^B,x	21.18^C,x
	8	22.33^A,y	20.18^B,y	19.70^B,y
Fat (%)	0	1.53^B	1.95^A	2.13^A	0.120	0.227	<0.0001	0.982
	4	1.60^B	2.10^A	2.13^A
	8	1.57^B	2.07^A	2.16^A
Total collagen (mg/g)	0	2.29^C	3.29^B	4.51^A	0.319	0.947	<0.0001	0.985
	4	2.34^C	3.30^B	4.53^A
	8	2.31^C	3.38^B	4.50^A
Insoluble collagen (mg/g)	0	0.76^B	1.30^B	1.53^A	0.387	0.982	<0.0001	0.900
	4	0.77^B	1.33^B	1.53^A
	8	0.80^B	1.35^B	1.52^A
Purge loss (%)	0	0.62^B,z	0.80^B,z	1.11^A,z	0.140	<0.0001	0.014	0.110
	4	2.07^B,y	2.60^A,y	2.58^A,y
	8	5.11^C,x	5.61^B,x	5.83^A,x
Drip loss (%)	0	1.80^B,z	2.25^B,z	2.88^A,z	0.349	<0.0001	<0.0001	0.306
	4	2.98^B,y	3.44^AB,y	3.69^A,y
	8	5.49^C,x	6.31^B,x	6.94^A,x
Cooking loss (%)	0	19.54^C,z	22.53^B,y	24.59^A,y	0.950	<0.0001	<0.0001	<0.0001
	4	27.71^C,x	30.51^B,x	37.21^A,x
	8	24.20^A,y	22.34^B,y	20.73^B,y
Shear force (N)	0	7.11^C,x	9.27^B,x	12.47^A,x	1.081	<0.0001	<0.0001	0.650
	4	5.08^C,y	6.84^B,y	9.20^A,y
	8	4.88^C,y	6.48^B,y	9.06^A,y

^A–CMeans of the different meat types within each storage time with different superscripts differ significantly (p < 0.05).

^x–zMeans of the different storage times within each meat type with different superscripts differ significantly (p < 0.05).

Figure 2. Histomicrograph of breast muscles affected by wooden breast (WB). Features of the muscle include degenerating muscle fibers (Dm), adipose tissue (Ap), hypertrophy of myofiber (Hc), and increased connective tissue (Ct) and extracellular matrix (*). HE, 200x.

Table 3. Changes in fatty acid composition (% total fatty acid) of chicken breast with different severity of wooden breast myopathy during refrigerated storage.

Item	Refrigeration (Day; D)	Meat type (M)			SEM	P-value
		Normal (NOR)	Moderate wooden breast (MWB)	Severe wooden breast (SWB)		D	M	D×M
C12:0	0	0.03	0.03	0.03	0.007	0.809	0.237	0.998
	4	0.03	0.03	0.03
	8	0.03	0.03	0.03
C14:0	0	0.47	0.47	0.45	0.006	0.116	0.753	0.380
	4	0.45	0.45	0.45
	8	0.45	0.45	0.46
C16:0	0	22.75^C,z	22.80^B,z	22.89^A,z	0.140	<0.0001	<0.0001	0.050
	4	23.52^C,y	24.01^B,y	24.12^A,y
	8	24.05^C,x	24.11^B,x	24.23^A,x
C17:0	0	0.15	0.15	0.15	0.009	0.796	0.582	0.500
	4	0.15	0.15	0.15
	8	0.15	0.15	0.15
C18:0	0	6.63^B,y	6.70^A,y	6.72^A,z	0.017	<0.0001	<0.0001	0.370
	4	6.64^B,y	7.06^A,x	7.08^A,y
	8	7.25^C,x	7.30^B,x	7.47^A,x
SFA	0	30.03^C,z	30.14^B,z	30.24^A,z	0.005	<0.0001	<0.0001	0.050
	4	30.79^C,y	31.70^B,y	31.82^A,y
	8	31.93^C,x	32.04^B,x	32.33^A,x
C14:1	0	0.06	0.06	0.05	0.005	0.605	0.687	0.923
	4	0.05	0.05	0.05
	8	0.05	0.05	0.05
C16:1	0	2.32^B,y	2.33^B	2.37^A,z	0.015	0.005	<0.0001	0.003
	4	2.35^B,x	2.34^B	2.43^A,y
	8	2.36^B,x	2.35^B	2.47^A,x
C17:1	0	0.12	0.12	0.11	0.020	0.725	0.437	0.893
	4	0.11	0.09	0.10
	8	0.10	0.10	0.10
C18:1n9	0	31.82^B,z	32.03^A,z	32.01^A,z	0.083	<0.0001	<0.0001	<0.0001
	4	31.88^C,y	32.14^B,y	32.37^A,y
	8	32.09^C,x	32.20^B,x	32.43^A,x
C18:1n7	0	1.64	1.63	1.60	0.030	0.371	0.539	0.992
	4	1.61	1.62	1.61
	8	1.61	1.62	1.62
C20:1n9	0	0.30	0.30	0.29	0.004	0.970	0.886	0.928
	4	0.29	0.29	0.29
	8	0.29	0.29	0.29
MUFA	0	36.20^B,z	36.46^A,z	36.44^A,z	0.018	<0.0001	<0.0001	<0.0001
	4	36.30^C,y	36.53^B,y	36.86^A,y
	8	36.51^C,x	36.61^B,x	36.97^A,x
C18:2n6	0	30.64^A,x	30.60^A,x	30.40^B,x	0.650	0.009	<0.0001	0.870
	4	29.97^A,x	29.04^B,x	28.50^C,y
	8	28.72^A,y	28.73^A,y	27.97^B,y
C20:2n6	0	0.23^A	0.13^B	0.12^B	0.002	0.070	<0.0001	0.918
	4	0.20^A	0.12^B	0.10^B
	8	0.21^A	0.11^B	0.10^B
C18:3n6	0	0.16^B	0.16^B	0.26^A	0.020	0.082	<0.0001	0.089
	4	0.15^B	0.16^B	0.25^A
	8	0.14^B	0.15^B	0.25^A
C18:3n3	0	1.56^B	1.66^A	1.70^A	0.015	0.065	<0.0001	0.995
	4	1.50^B	1.60^A	1.65^A
	8	1.46^B	1.57^A	1.61^A
C20:3n6	0	0.14	0.14	0.13	0.019	0.892	0.967	0.997
	4	0.14	0.14	0.13
	8	0.14	0.14	0.14
C20:4n6	0	0.60^A,x	0.45^B,x	0.43^B,x	0.030	0.006	<0.0001	0.820
	4	0.58^A,xy	0.46^B,x	0.44^B,x
	8	0.55^A,y	0.41^B,y	0.40^B,y
C20:5n3	0	0.18^x	0.18^x	0.17^x	0.001	0.050	0.020	0.911
	4	0.18^A,x	0.17^A,xy	0.15^B,y
	8	0.16^y	0.15^y	0.15^y
C22:6n3	0	0.20^A,x	0.12^B,x	0.11^B,x	0.004	<0.0001	0.019	0.904
	4	0.20^A,x	0.10^B,y	0.10^B,x
	8	0.19^A,y	0.10^B,y	0.09^B,y
PUFA	0	33.71^A,x	33.43^B,x	33.32^B,x	0.280	<0.0001	<0.0001	<0.0001
	4	32.91^A,y	31.77^B,y	31.32^C,y
	8	31.56^A,z	31.35^B,c	30.70^C,z
Σ n-3	0	2.08^A,x	1.95^B,x	1.84^C,x	0.060	<0.0001	<0.0001	0.993
	4	2.02^A,xy	1.87^B,y	1.75^C,y
	8	1.96^A,y	1.82^B,y	1.70^C,z
Σ n-6	0	31.71^A,x	31.48^B,x	31.34^B,x	0.225	<0.0001	<0.0001	<0.0001
	4	31.04^A,y	29.91^B,y	29.43^C,y
	8	29.75^A,z	29.53^A,z	28.86^B,z

SFA: Saturated fatty acid, MUFA: Monounsaturated fatty acid, PUFA: Polyunsaturated fatty acid.

^A–CMeans of the different meat types within each storage time with different superscripts differ significantly (p < 0.05).

^x–zMeans of the different storage times within each meat type with different superscripts differ significantly (p < 0.05).