![]() ![]() In addition, previous studies demonstrated that protein and lipid oxidation are undoubtedly interlinked (Estévez, 2011). Nonetheless, oxidative reactions can occur during the frozen storage of meat having proteins and lipids as main target. In addition, impairing the integrity of the muscle fibers, ice crystals might lead to the release of both mitochondrial and lysosomal enzymes within the sarcoplasm as well as to the subsequent loss of a high proportion of exudate after thawing (Martino et al., 1998 Leygonie et al., 2012). Indeed, depending on their size and location, the formation of ice crystals profoundly alters the ultrastructure of the meat and eventually leads to pH and solute concentration modifications (Van Den Berg, 1966 Muela et al. It is known that freezing of fresh meat entails a significant variation in its quality traits. The freezing process involves a reduction in the amount of available water and through the formation of ice crystals taking place at sub-zero temperatures results in its separation in pure form (Jeremiah, 2004). In this context, in order to fulfill the requirements of the poultry industry, the further processing of these abnormal meats does not necessarily occur at the same time of slaughter, but it frequently happens that the meat needs to be frozen and stored to be processed at a later time (Kuttappan et al., 2016). Furthermore, resulting in increased moisture, fat, and collagen contents, the occurrence of these defects significantly alters the proximate composition and, thus, the nutritional value of the meat (Tasoniero et al., 2016 Soglia et al., 2016a Baldi et al., 2019). Indeed, previous studies demonstrated that, in spite of their remarkably higher ultimate pH, abnormal muscles exhibited impaired water-holding and water-binding capacities as a consequence of an overall reduced protein content and functionality (Mudalal et al. Because of their compromised visual appearance as well as remarkably altered technological and functional properties, abnormal meats are normally downgraded and diverted for further processing (Kuttappan et al., 2016 Petracci et al., 2019). In detail, white striping ( WS), wooden breast ( WB), and spaghetti meat ( SM) affected muscles exhibit the appearance of white striations of variable thickness parallel to the myofiber direction, macroscopically pale, and out-bulging areas with focally or diffused hardened consistency and the tendency towards the separation of the fiber bundles composing the muscle tissue itself, respectively (Soglia et al., 2019). The findings obtained by analyzing the metabolites through 1 H-NMR spectroscopy allowed to advance the knowledge concerning the impact of freezing and subsequent thawing on meat quality traits and provided useful information concerning the underlying mechanisms responsible for the development of WS, WB, and SM abnormalities in broilers.ĭuring the past decade the poultry industry faced the occurrence of growth-related muscular abnormalities that mainly affect the pectoral muscles of those commercial hybrids exhibiting fast growth rate and high breast yield (Kuttappan et al., 2016 Petracci et al., 2019). Significant variations in free amino acids and histidine-containing dipeptides were found between abnormal muscles and their unaffected counterpart by 1 H-NMR spectroscopy and, aside from the occurrence of muscular defects, their content was remarkably reduced in frozen/thawed meat. However, overall, freezing and subsequent thawing only partially worsened the aforementioned traits. Overall, the occurrence of WS, WB, and SM abnormalities remarkably affected the quality traits (pH, color, and water holding capacity) and oxidative stability of the meat, with the WB condition leading to the most detrimental effects. In addition, Nuclear Magnetic Resonance spectroscopy ( 1 H-NMR) was applied to quantify free amino acids, histidine-containing dipeptides and metabolites involved in energy-generating pathways. The present study aimed at investigating the impact of the current growth-related abnormalities (White-Striping-WS, Wooden Breast-WB, and Spaghetti Meat-SM) affecting broilers Pectoralis major muscles on the main quality traits, the oxidative stability of both the lipid and protein fraction as well as the water mobility assessed in fresh and frozen/thawed meat. ![]()
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