Development of a methodology to categorize poultry meat affected by deep pectoral myopathy

TRAFFANO-SCHIFFO, MARIA VICTORIA; CHUQUIZUTA, TONY; CASTRO-GIRALDEZ, MARTA; FITO, PEDRO J.

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2021

0145-8892

The growth of poultry production has led to an increase in the incidence of internal defects in chicken and turkey broilers, such as Deep Pectoral Myopathy (DPM). DPM is an ischemic hemorrhage or necrosis caused by the inadequate blood supply of Pectoralis minor and major muscles. Currently, visual appearance is the only parameter used to categorize the damage level. The aim of this research was to develop a scientific methodology to determine the level of damage in poultry breast tenders affected by this myopathy. For this purpose, microstructure, pH, protein and ion contents, and color were studied. Results allowed identifying three damage levels: normal, hemorrhagic samples with hematomas and blood clots, and necrotic tissues, based on significant variables (p < .05) measured in Pectoralis minor (pH, L* and a*), where muscles with myopathy presented L* values lower than 47, and necrotic muscles presented pH values higher than 6.05.