Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy

摘要

The study of meat quality of modern birds and their respective myopathies is important to understand the influence of myopathy on the meat quality of these birds. The constant genetic evolution that birds have suffered and still suffer in the present is the most plausible cause of the onset of this myopathy. The processing of by-products, such as hamburgers, enters as an alternative to avoid losses that this myopathy generates in the poultry industry, with discards of chickens affected by the different degrees of myopathy in wooden breast.