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Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy.

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Title: Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy.
Authors: Carvalho, Larissa Tátero1 (AUTHOR), Giampietro‐Ganeco, Aline1 (AUTHOR), Mello, Juliana Lolli Malagoli2 (AUTHOR), Ferrari, Fábio Borba2 (AUTHOR), Souza, Rodrigo Alves1 (AUTHOR), Souza, Pedro Alves2 (AUTHOR), Borba, Hirasilva2 (AUTHOR), Trindade, Marco Antonio1 (AUTHOR), Domínguez, Rubén3 (AUTHOR), Lorenzo, José M.3,4 (AUTHOR) jmlorenzo@ceteca.net
Source: Journal of Food Processing & Preservation. Jun2021, Vol. 45 Issue 6, p1-9. 9p.
Subjects: Sausages, Meat, Meat industry, Muscle diseases, Consumption (Economics), Meat quality
Abstract: White striping (WS) defect is described by the appearance of white striation in pectoralismajor muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different degrees of WS myopathy (breasts with no striations "NOR," fillets with striations <1 mm "MOD" and >1 mm "SEV"). Physico‐chemical properties, microbiological, and sensory characteristics were assessed. As the myopathy increased, there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229 at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness of cooked sausages (686, 705 and 542 N for NOR, MOD, and SEV, respectively). During the storage (56 days at 4°C), an increase in the thiobarbituric acid reactive substances (TBARs) values was observed in all samples studied, presenting NOR the lowest TBARs values. Regarding color parameters, the highest a* values were observed in MOD sausages (p >.05; between 6.6 and 6.88 in MOD versus 6.03 and 6.40 in the other two batches), whereas the highest b* values were found in SEV sausages (p <.05; between 6.15 and 6.67 in SEV versus <6.0 in the other two batches). Concerning sensorial analysis, all samples were well accepted (scores >7). The NOR and MOD samples had the same scores for overall acceptability (7.48–7.62), while the use of SEV meat produced a slight decrease (7.25; p <.05). Therefore, turkey breast fillets with WS can be used in the manufacture of cooked sausages without impairing the quality of the products obtained. Practical applications: Consumers demand high‐quality products. White striping myopathy (WS) is a defect that affects both the composition and appearance of turkey meat. Therefore, the use of meat that has this defect for the preparation of cooked sausages is an alternative for the meat industry. This allows the meat industry to be more competitive, since it allows the use of meat of low commercial value, but with excellent nutritional characteristics for the preparation of a meat product, and therefore allows to commercialize this meat with added value. With this in mind, the present study is proposed to observe the influence of the use of meat with WS in comparison with the use of normal meat on the quality of the processed sausages. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy.
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  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Carvalho%2C+Larissa+T&#225;tero%22&quot;&gt;Carvalho, Larissa T&#225;tero&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Giampietro‐Ganeco%2C+Aline%22&quot;&gt;Giampietro‐Ganeco, Aline&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Mello%2C+Juliana+Lolli+Malagoli%22&quot;&gt;Mello, Juliana Lolli Malagoli&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Ferrari%2C+F&#225;bio+Borba%22&quot;&gt;Ferrari, F&#225;bio Borba&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Souza%2C+Rodrigo+Alves%22&quot;&gt;Souza, Rodrigo Alves&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Souza%2C+Pedro+Alves%22&quot;&gt;Souza, Pedro Alves&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Borba%2C+Hirasilva%22&quot;&gt;Borba, Hirasilva&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Trindade%2C+Marco+Antonio%22&quot;&gt;Trindade, Marco Antonio&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Dom&#237;nguez%2C+Rub&#233;n%22&quot;&gt;Dom&#237;nguez, Rub&#233;n&lt;/searchLink&gt;&lt;relatesTo&gt;3&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Lorenzo%2C+Jos&#233;+M%2E%22&quot;&gt;Lorenzo, Jos&#233; M.&lt;/searchLink&gt;&lt;relatesTo&gt;3,4&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; jmlorenzo@ceteca.net&lt;/i&gt;
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– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: White striping (WS) defect is described by the appearance of white striation in pectoralismajor muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different degrees of WS myopathy (breasts with no striations &quot;NOR,&quot; fillets with striations &lt;1 mm &quot;MOD&quot; and &gt;1 mm &quot;SEV&quot;). Physico‐chemical properties, microbiological, and sensory characteristics were assessed. As the myopathy increased, there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229 at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness of cooked sausages (686, 705 and 542 N for NOR, MOD, and SEV, respectively). During the storage (56 days at 4&#176;C), an increase in the thiobarbituric acid reactive substances (TBARs) values was observed in all samples studied, presenting NOR the lowest TBARs values. Regarding color parameters, the highest a* values were observed in MOD sausages (p &gt;.05; between 6.6 and 6.88 in MOD versus 6.03 and 6.40 in the other two batches), whereas the highest b* values were found in SEV sausages (p &lt;.05; between 6.15 and 6.67 in SEV versus &lt;6.0 in the other two batches). Concerning sensorial analysis, all samples were well accepted (scores &gt;7). The NOR and MOD samples had the same scores for overall acceptability (7.48–7.62), while the use of SEV meat produced a slight decrease (7.25; p &lt;.05). Therefore, turkey breast fillets with WS can be used in the manufacture of cooked sausages without impairing the quality of the products obtained. Practical applications: Consumers demand high‐quality products. White striping myopathy (WS) is a defect that affects both the composition and appearance of turkey meat. Therefore, the use of meat that has this defect for the preparation of cooked sausages is an alternative for the meat industry. This allows the meat industry to be more competitive, since it allows the use of meat of low commercial value, but with excellent nutritional characteristics for the preparation of a meat product, and therefore allows to commercialize this meat with added value. With this in mind, the present study is proposed to observe the influence of the use of meat with WS in comparison with the use of normal meat on the quality of the processed sausages. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: &lt;i&gt;Copyright of Journal of Food Processing &amp; Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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        Value: 10.1111/jfpp.15555
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      – Code: eng
        Text: English
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        PageCount: 9
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    Subjects:
      – SubjectFull: Sausages
        Type: general
      – SubjectFull: Meat
        Type: general
      – SubjectFull: Meat industry
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      – SubjectFull: Muscle diseases
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      – SubjectFull: Consumption (Economics)
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      – SubjectFull: Meat quality
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      – TitleFull: Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy.
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            – D: 01
              M: 06
              Text: Jun2021
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              Y: 2021
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