Figures (2)  Tables (4)

    • Figure 1. 

      Normal and different abnormal types of broiler breast meat. (a) Normal meat, (b) deep pectoral muscle, (c) PSE-like meat, (d) white-striping, (e) wooden breast, (f) spaghetti meat.

    • Figure 2. 

      Formation mechanisms of abnormal meat.

    • ItemAppearanceQuality characteristicsMeat gel qualityReference
      DPM (deep pectoral muscle)The muscles color turns greenZ-line disintegration; actin filaments decomposition; nuclear and organelle destructionNot investigatedLilburn et al. (2019);
      Barbut et al. (2019)
      PSE (pale, soft and exudative) -like broiler meat
      		Pale, soft and exudativeProteins solubility declines; myosin thermal stability and pH declineGel structure and WHC (Water holding capacity) of salt soluble protein decreasedGrashorn (2010);
      Chen et al. (2018);
      Dong et al. (2020)
      WB (wooden breast)Texture hardness, the caudal area has a ridge protrusionProtein content and water holding capacity (WHC) declines; hardness, pH, water content and crude fat content increasedGel microstructure loose; have a higher α-helix content, lower β-sheet and β-turn content
      Same as WB      		Baldi et al. (2019);
      Soglia et al. (2020);
      Liu et al. (2011)
      WS (white-striping)White fat depositsSame as WBSame as WBKuttappan et al. (2016)
      SM (spaghetti meat)
      		Impaired muscular integrity, connective tissue sparseMuscle pH, WHC, and protein solubility declined; emulsion stability impaired

      		Not investigated


      		Baldi et al. (2017);
      Tasoniero et al. (2020)

      Table 1. 

      Impacts of broiler muscle myopathies/abnormalities on organoleptic and functional properties of muscles and proteins.

    • ItemDetection and gradingCommentReferences
      PSE-like broiler meatpH and L* valuesDestructive, time-consuming and unsuitableLi et al. (2014);
      Bowker et al. (2014)
      Dielectric spectra in radiofrequency and microwave rangesDepending on the level of protein degradation to grade meatVictoria et al. (2018)
      PCA with Vis/NIRClassification of intact broiler breast fillets into different quality gradesYang et al. (2018)
      Hyperspectral imaging (HSI)A rapid and impactive method to predict quality
      traits and grades of broiler meat      		Yang et al. (2020)
      WS/WBArtificial ratings (Finger pressing)Poor stability, low repeatability and non-uniform evaluation systemCai et al. (2018)
      Frequency-radiometric spectrometry (FRS)Detection and grading of WSTraffano-Schiffo et al. (2017)
      Near-infrared spectroscopy (NIS)Rapid online detection and grading of the WBWold et al. (2017)
      Computer vision system (CVS)Based on vision system for WB classificationGeronimo et al. (2019)
      Bioelectrical impedance analysis (BIA)Based on outer, inner, and tail areas for WB classificationMorey et al. (2020)
      Near infrared with linear discriminant analysis methodPortable and nondestructivede Carvalho et al.
      (2020)
      Time-domain nuclear magnetic resonance
      (TD-NMR)      		Predicting the severity of the WB conditionPang et al. (2020)
      Air deformationIdentify severity of WBSun et al. (2021)

      Table 2. 

      Detection and grading of PSE-like broiler meat, WS and WB in recent years.

    • ItemProcessing techniqueEffectReferences
      PSE-like broiler meatAdding non-meat ingredients (starch, soy protein isolate, carrageenan, transglutaminase, collagen)Reduce cooking loss, improve protein binding,
      and increase gel properties      		Lee & Chin (2020);
      Daigle et al. (2005);
      Lesiow et al. (2017)
      Marination and tumblingThe pale color and shelf life of PSE-like meat improve; yield loss reducedHaddad et al. (2017);
      Paula et al. (2019)
      High-pressure processing (HPP)The surface hydrophobicity of the protein
      increased; WHC improved      		Chan et al. (2011a)
      High-intensity ultrasound (HIU)The function of meat protein affected; muscle tension, WHC and gel strength improvedXue et al. (2017)
      Pulsed electric field (PEF)The rheological property of PSE-like meat protein changed; protein solubility, surface hydrophobicity and active sulfhydryl group increasedDong et al. (2020)
      pH shifting and low-speed shearing

      Glycosylation


      Isoelectric solubilization/precipitation (ISP)      		Partially deteriorating protein conformations and dispersibility recoveredYang et al. (2020)
      GlycosylationThe conformation of proteins modified; solubility and emulsifying properties increasedRannou et al. (2016)
      Isoelectric solubilization/precipitation (ISP)The oxidation stability of muscle protein, the uniformity of gel network, and the gel ability improvedZhao et al. (2019)
      WS/WBBlade tenderization (BT)The cooked meat texture of WB meat improvedTasoniero et al. (2019)
      Marination and tumblingThe hardness and chewability of WB meat reduced; the WHC of WS meat improvedMaxwell et al. (2018);
      U-Chupaj et al. (2021)
      UltrasoundEconomic losses of WB meat reducedLi et al. (2021)

      Table 3. 

      Evaluation of processing techniques for PSE-like broiler meat, WS, and/or WB meat.

    • Strategies for utilizationFindingsReferences
      WB broiler sausagesNo differences in sensory quality and purchase intention between WB and normal productsMadruga et al. (2019)
      WS chitosan sausagesEnhancement of stability and preservation of WS sausageLarissa et al. (2020)
      WB frozen sausagesNo impact of WB condition on odor and color liking of frozen and stored productsSantos et al. (2019)
      WB broiler hamburgerNo difference in sensory quality and oxidative stabilityde Oliveira et al. (2020);
      Caldas-Cueva et al. (2021);
      Brambila et al. (2017)
      Ground meat of WB and WSNo undesirable sensory characteristics that are noted with intact WB and/or WS meatGarner et al. (2020)

      Table 4. 

      Evaluation of the utilization of WS and/or WB meat in ground meat products.