Article

Influence of slaughter age on the occurrence and quality characteristics of white striping and wooden muscle abnormalities

Samer Mudalal1,*, Ahmed Zaazaa2
Author Information & Copyright
1Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, P.O. Box 7 Nablus, Palestine.
2Department of Animal Production and Animal Health, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus, P. O. Box 707, Palestine.
*Corresponding Author: Samer Mudalal, Phone: +970 0597394807. E-mail: samer.mudalal@najah.edu.

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 23, 2022 ; Revised: Mar 18, 2022 ; Accepted: Mar 30, 2022

Published Online: Apr 04, 2022

Abstract

The aim of this study was to assess the occurrence of white striping (WS), wooden (WB), and white striping combined with wooden (WS/WB) muscle abnormalities at different slaughter ages (34, 41, 48 days). In addition, the influence of these muscle abnormalities at different slaughter ages on quality characteristics (physical dimensions, pH, color index, and chemical composition) was studied. Overall occurrence of muscle abnormalities was 45%, 92%, and 100% at slaughter ages of 34, 41, and 48 days, respectively. With increasing slaughter age, the occurrence of white striping combined with wooden increased dramatically. It was found that the occurrence of muscle abnormalities was not similar in the same bird (left and right fillets). About 39% of the left and right fillets of the same bird had different muscle abnormalities. Breast fillets affected by muscle abnormalities had significantly (p<0.05) higher weight than normal fillets. At slaughter age of 34 days, normal fillets had significantly higher L*-values (67.37 vs. 61.73 and 63.05, p<0.05), lower a*- values (3.25 vs. 4.87 and 5.18, p<0.05), and b*- values (4.02 vs. 5.20 and 5.99, p<0.05) than white striping and white striping combined with wooden fillets; respectively. The changes in chemical composition due to muscle abnormalities were more significant at high slaughter age than at low slaughter age. In conclusion, the occurrence of muscle abnormalities was strongly influenced by slaughter age and a similar pattern was observed for the effects on quality characteristics.

Keywords: white striping; wooden; occurrence; quality; slaughter age


Call for Special Section


We are pleased to invite you a paper for Food Science of Animal Resources for a special issue “New concept of probiotics for human and animal health”. Both research and review articles are welcome for possible publication in this issue. Both research and review articles are welcome for possible publication in this section. All manuscript will be peer-reviewed before their acceptance for publication.

Edited by Dr. Seok-Seong Kang
- Deadline for manuscript submissions: 30 June 2022
- We offer 50% reduction of the article processing charge and provide the fast review process (approximately 1 month).

The specific topics of interest for the special issue include:
 • New probiotics and alternative probiotics such as postbiotics
 • Probiotics/postbiotics for human and animal health
 • Probiotics/postbiotics and metabolic disorders
 • Probiotics/postbiotics and gut microbiome balance
 • The next generation of probiotics


I don't want to open this window for a day.