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Sensors 2017, 17(5), 1024; doi:10.3390/s17051024

Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses

1
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politecnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain
2
Instituto de Instrumentación para Imagen Molecular, Universitat Politecnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Gonzalo Pajares Martinsanz
Received: 27 February 2017 / Revised: 25 April 2017 / Accepted: 27 April 2017 / Published: 4 May 2017
(This article belongs to the Special Issue State-of-the-Art Sensors Technology in Spain 2017)
View Full-Text   |   Download PDF [5798 KB, uploaded 4 May 2017]   |  

Abstract

Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from −40 °C to 50 °C at 5 °C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra. View Full-Text
Keywords: white striping; poultry; dielectric spectroscopy; fatty acids; radiofrequency; microwave; spectrophotometry; dispersion; microstructure white striping; poultry; dielectric spectroscopy; fatty acids; radiofrequency; microwave; spectrophotometry; dispersion; microstructure
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MDPI and ACS Style

Traffano-Schiffo, M.V.; Castro-Giraldez, M.; Colom, R.J.; Fito, P.J. Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses. Sensors 2017, 17, 1024.

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