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Wooden Breast Condition is not associated with increased Collagen Cross-linking degree
A new study conduced on broiler breast abnormalities (white striping, wooden breast and spaghetti meat) clearly showed that:
• manifestation of muscular abnormalities mainly affects the superficial section of P. major muscle, while the deep section was poorly affected
• The most detrimental effect was exerted by wooden breast abnormality
• The distinctive hardness of raw Wooden Breast seems to be due to an increased amount of collagen without any difference on its maturation degree
• Lower collagen cross-linking degree of Spaghetti Meat samples could explain the typical tendency towards the separation of the fiber bundles composing the muscle tissue itself
• Fatty acid composition was narrowly modified
Published on: January 07 2019
