Article II - Preparation of hamburgers with different inclusions of chicken breasts affected by deep pectoral myopathy
DOI:
https://doi.org/10.5327/fst.499Palavras-chave:
food utilization, food technology, meat product development, meat processing, nutritional composition, poultry industryResumo
Deep pectoral myopathy (DPM) in broiler chickens is characterized by histological alterations in the birds’ pectoral muscles, directly affecting the chicken breast meat utilization. The incidence of this condition has been increasing, resulting in significant economic losses for the food industry. In this context, the objective was to evaluate the physicochemical changes in hamburgers made with different inclusion levels of chicken breasts affected by deep pectoral myopathy. The experiment was conducted using a completely randomized design with five treatments (T): Control (0% DPM), T1 (25% DPM), T2 (50% DPM), T3 (75% DPM), and T4 (100% DPM). The protein content was affected, decreasing from 23% (Control) to 20.75% (T4). There was an increase in lipid concentration from 3.7% (Control) to 4.33% (T4). There were no differences (p > .05) between treatments for moisture, ash, caloric value, texture profile, color intensity, thawing weight loss, cooking weight loss, and shrinkage. The total carbohydrate content varied from 21.64 g per 100 g (Control) to 19.03 g per 100 g (T4). The amino acids histidine, isoleucine, and valine had the greatest reductions, of 41.5%, 10.8%, and 10.6%, respectively, between treatments T1 and T4. The non-essential amino acids cystine, glycine, and serine had the smallest reductions, of 2.4, 7.9, and 6.6%, respectively, between treatments T1 and T4. The essential amino acid profile in all treatments met the recommendations established by Food and Agriculture Organization and World Health Organization, except for methionine, cystine, and tyrosine. Investigating the chemical and physicochemical parameters in formulations with different levels of DPM-affected breast meat allowed for the characterization of the nutritional impact resulting from this product utilization in hamburger composition. Based on the study’s information, it can be stated that, within the evaluated parameters, processing these meats for hamburger production is a viable utilization alternative.
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