Impact of wooden breast myopathy on meat quality and myofibrillar protein functionality in chicken.

Abstract

The impacts of WB myopathy on the physicochemical and myofibrillar functional characteristics of chicken breast fillets were examined in this study. WB myopathy significantly increased thickness and weight of the fillets. WB severity correlated with increased surface L* and b* values, elevated pH level, decreased a* value, and reduced water-holding capacity (P&#xa0;<&#xa0;0.05). Higher shear force in raw WB-affected meat was confirmed, reflecting firmer muscle structures. Protein and lipid oxidations were more pronounced in WB fillets (P&#xa0;<&#xa0;0.05). Increased particle size in severe WB fillets (P&#xa0;<&#xa0;0.05) highlighted significant myofibrillar protein aggregation. The emulsifying and gelling abilities of myofibrillar proteins were markedly impaired in severe WB samples, resulting in lower gel strength, reduced WHC of gels, and diminished emulsification activity and stability. These findings enhanced understanding of WB myopathy on protein structural disruption and functional loss in breast meat, offering insights into its poor processing performance.