Performing Department
Poultry Science
Non Technical Summary
Increasing incidence of chicken breast defects - white striping (WS), woody breast (WB), and spaghetti meat (SM) have become a serious concern for the poultry industry and a significant economic loss. There is an immediate need to find alternate ways to use meat afflicted with chicken breast meat defects. The main goal of the project is to create and/or increase value for the breast meat with the myopathies through utilization in meat products intended for human consumption. The specific objectives of the proposed project are (i) improve the value of the chicken breast tissue with defects in restructured meat products, (ii) increase the value of the chicken breast meat with defects into bologna or hotdog type products, (iii) Develop new products such as protein powders and pet treats and (iv) conduct webinars and workshops to increase poultry processor awareness and knowledge. The research and outreach activities will assist the poultry meat industry increase the profitability and enhance long-term sustainability of the industry.
Animal Health Component
0%
Research Effort Categories
Basic
10%
Applied
90%
Developmental
(N/A)
Goals / Objectives
The long term goal of the proposal is to enhance the value of chicken breast meat affected with white striping, woody, and spaghetti conditions through incorporation into further processed products and to develop value added products from afflicted chicken meat to assist the industry in finding use for human consumption rather than for animal feed, which causes significant economic loss in value (approximately $5 billion/year) for the poultry industry.The specific objectives of the proposal are to:Improve the value of the chicken breast tissue with various myopathies through incorporation into restructured meat products - chicken nuggets and restructured sausages (chunk type)Evaluate the impact of various inclusion rates of breast meat with each type of myopathy into normal breast meat in chicken nuggets and restructured meat products (chunk type) and evaluate the functional properties of the meat and the textural quality of the meat productsDevelop models (response surface) to optimize the processing conditions (ingredient concentrations, salt and phosphate) that would result in product with acceptable sensory characteristics through sensory evaluationImprove the value of the chicken breast tissue with various myopathies through incorporation into emulsion type products (frankfurters or bologna)Evaluate the impact of various inclusion rates of breast meat with each type of myopathy into normal breast meat in emulsion type batter products (frankfurter/bologna) and evaluate the functional properties of the meat and the textural quality of the meat productsDevelop models (response surface) to optimize the processing conditions (ingredient concentrations, salt and phosphate) that would result in product with acceptable sensory characteristics through sensory evaluationDevelop alternate products (hydrolyzed protein and value added pet treats) with breast meat with myopathies for use as protein for human consumption or preparation of pet treatsDevelop hydrolyzed protein from breast meat with myopathies using various proteolytic enzymes and evaluate the microbiological safety of the process in preventing growth of microorganisms (foodborne pathogens)Develop processing methods to develop pet treats from whole muscle or restructured meat from breast meat with myopathiesDevelop, implement, and assess multiple outreach and training resources aimed at poultry further processors for incorporation of breast meat with myopathies (white striping, woody breast and spaghetti meat) into further processed poultry productsAssess the need for the outreach programs and the extent of educational capabilities of the processors to use these programs and develop tables and fact sheets explaining the use of the chicken breast meat with myopathies to poultry processorsDevelop a series of five webinars and a workshop (1.5 day) on utilization of breast meat with myopathies into a variety of further processed poultry and incorporation into other meat products and conduct the webinars and workshopsEvaluate the impact and effectiveness of these extension interventions on further processed poultry and meat processors
Project Methods
The specific objectives of the proposal and methods used are described below:Improve the value of the chicken breast tissue with various myopathies through incorporation into restructured meat products - chicken nuggets and restructured sausages (chunk type)Restructured sausages and chicken nuggets will be prepared with ingredients (NaCl and phosphate) using chicken breast meat with various myopathies (WS, WB and SM) at different inclusion rates (0 to 75%) with normal chicken breast meat. Chicken nuggets and restructured sausage will be prepared and used for evaluations. Traditional protocols will be followed for preparation and evaluation of the restructured sausages (with chicken meat chunks). Fresh nuggets will be prepared with various inclusion rates (0, 25, 50 and 75%) of breast meat with each myopathy (white striping, woody breast and spaghetti meat).Evaluate the impact of various inclusion rates of breast meat with each type of myopathy into normal breast meat in restructured sausages and chicken nuggets and evaluate the functional properties of the meat and the textural quality of the meat productsFunctional properties (WHC, storage loss and cook loss), instrumental texture and objective color of the prepared chicken nuggets and fresh sausage (evaluations will be conducted on both fresh and cooked sausage) will be conducted using traditional methods.Develop models (response surface) to optimize the processing conditions (marinade ingredient concentrations, salt and phosphate) that would result in product with acceptable sensory characteristics through sensory evaluationResponse surface models for products with different inclusion rates (0 to 50%) of the breast meat with myopathies (WS, WB, SM) of different degree (moderate and severe) will be developed using these criteria and the optimal inclusion rate or a range of optimal inclusion rates will be identified for the poultry processing industry.Improve the value of the chicken breast tissue with various myopathies through incorporation into emulsion type products (frankfurters or bologna)Emulsion type meat products (frankfurter) will be prepared with various inclusion rates of each of the breast meat myopathies (WS, WB, SM) using standard ingredients (1.5% NaCl and 0.3% phosphate). Emulsions will be prepared and stuffed into cellulose casings. The product will be cooked following a standardized smokehouse schedule, cooled, peeled and used for evaluations.Evaluate the impact of various inclusion rates of breast meat with each type of myopathy into normal breast meat in emulsion type batter products (frankfurter/bologna) and evaluate the functional properties of the meat and the textural quality of the meat productsFunctional properties, instrumental texture and objective color of the prepared emulsion type sausages (frankfurters) will be conducted as described above for Obj 1.Develop models (response surface) to optimize the processing conditions (marinade ingredient concentrations, salt and phosphate) that would result in product with acceptable sensory characteristics through sensory evaluationResponse surface models for product quality with different inclusion rates (0 to 75%) of the breast meat with myopathies of different degree (moderate and severe) will be developed using these criteria and the optimal inclusion rate or a range of optimal inclusion rates will be identified for the poultry processing industry.Develop alternate products with breast meat with myopathies for use as protein for human consumption or preparation of pet treatsDevelop hydrolyzed protein from breast meat with myopathies using various proteolytic enzymes and evaluate the microbiological safety of the process in preventing growth of microorganisms (foodborne pathogens)The chicken meat with different myopathies (WS, WB and SM) will be used to prepare the hydrolysates using enzymatic digestion of the poultry proteins. Sensory analysis will be conducted on the product for bitterness and other undesirable sensory attributes as the enzymes may result in peptides with various flavor and taste profiles during the progression of the hydrolysis.Develop processing methods to prepare pet treats from whole muscle or restructured meat from breast meat with myopathiesWhole muscle and restructured products similar to restructured beef jerky will be prepared following traditional methods. For whole muscle product, the breast fillets will be sliced longitudinally into strips (various orientations will be evaluated and optimized), heated to ≥73.8°C using steam cook (100% humidity) to destroy foodborne pathogens and subsequently dried. Instrumental textural parameters for the finished product will be evaluated as described.Develop, implement, and assess multiple outreach and training resources aimed at poultry further processors for incorporation of breast meat with myopathies (white striping, woody breast and spaghetti meat) into further processed poultry productsAssess the need for the outreach programs and the extent of educational capabilities of the processors to use these programs and develop tables and fact sheets explaining the use of the chicken breast meat with myopathies to poultry processorsA needs assessment tool to evaluate educational capabilities of the processors to use educational materials to improve the ease of use for lay audience, such as tables, charts and fact sheets will be developed. Further, training materials to illustrate proper interpretation of the research will be developed. These materials will be available in a printed format and on the internet through UGA Poultry Science website.Develop a series of five webinars and a workshop (1.5 day) on utilization of breast meat with myopathies into a variety of further processed poultry and incorporation into other meat products and conduct the webinars and workshopsWebinar tools (e.g., Elluminate, Adobe Connect, Live Meeting) have become ubiquitous in industry, as they enrich the interactivity in online learning environments. Webinars have gained popularity in the last few years in delivering educational programs to specific clientele in food safety, and have several advantages, such as lower cost (than traveling), greater time flexibility/asynchronicity, and ease of developing targeted programming.Evaluate the impact and effectiveness of the extension interventions on further processed poultry and meat processorsThe overall evaluation strategy will be based on the assumption that evaluation can go beyond accountability issues and can aid program management and improve project outcomes. Early stage evaluation efforts will focus on monitoring and formative evaluation. An implementation plan will be developed, and program records and participant observation will be used to assess whether key activities are implemented as intended. During year 3, the emphasis will shift to output/outcome evaluation. More structured and quantitative methods (e.g., questionnaires; bibliometric analyses) will assess the extent to which the outcomes specified in our logic model have been produced. In the latter stages of the project, the emphasis will shift to impact evaluation. For example, we will assess whether participants in our training programs incorporated broiler breast meat with myopathies in their existing products or developed new poultry products with the breast meat with myopathies.