Wooden breast syndrome is a muscle-quality disorder that affects only broiler chickens, rendering their pectoral muscles (i.e., breast meat) tough and chewy. The condition is hindering farmers’ ability to meet the rising demand for broiler meat. Scientists at the University of Delaware (UD) have made progress in finding the cause of the disorder and a way to manage it.
Every year, wooden breast syndrome affects a considerable number of broilers, which takes a substantial economic toll on the poultry industry. Meat affected by the disorder is nearly impossible to detect visually, but deteriorated organoleptic properties are obvious, making broilers with wooden breast syndrome unmarketable. Behnam Abasht, associate professor at UD, and his research team have been working on determining the cause of wooden breast syndrome and how to detect and manage the disorder. They recently published a study in Scientific Reports that suggests that wooden breast syndrome is caused by the abnormal metabolization of fat in the pectoral muscles of broilers. These muscles usually rely on the metabolization of glucose (glycolysis) for energy, not the metabolization of lipids.
The researchers theorized that in some broilers, the pectoral muscles’ utilization of an unusual energy pathway (i.e., metabolizing fat instead of glucose) may cause a higher than normal presence of free radicals that can damage the muscle. In response, a broiler’s immune system tries to correct the problem, leading to tough breast meat. The best way to detect this problem early in broilers would be to test for elevated levels of lipoprotein lipase (an enzyme that regulates lipid metabolism) in their blood.
An unexpected benefit of the researchers’ work is that their findings may translate to a complication of type 2 disease in humans. As the researchers continue to investigate ways to abate wooden breast syndrome, their discoveries may have relevance in managing diabetic cardiomyopathy, which exhibits similarities to wooden breast syndrome and involves molecular and structural abnormalities in heart muscle.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).
As health-conscious consumers seek refreshing, flavorful, and satisfying alternatives to traditional alcoholic beverages, no- and low-alcohol beers, spirits, and mocktails are gaining popularity, spurred by innovations in flavor, function, and variety.
News about food science research, food companies, food regulations, and consumer/marketplace trends
Panasonic 2020 Food Services & Food Retail During COVID-19 report.
This column addresses some of the nutritional needs and concerns of various age groups.
Although scientifically rigorous, the process underpinning the Guidelines misses some factors that influence consumers’ dietary decisions.
The National Honey Board (NHB) is currently accepting pre-proposals for honey food-pairings to help Americans consume a Mediterranean diet pattern. Interested researchers need to submit a short pre-proposal by November 13, 2020.
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
Following a long-term diet that’s low in carbohydrates and high in fat and protein from vegetables may reduce the risk of the most common subtype of glaucoma, according to a study published in Eye-Nature.
The U.S. FDA has announced in a letter of enforcement discretion that it does not intend to object to the use of certain qualified health claims regarding consuming certain cranberry products and a reduced risk of recurrent urinary tract infection in healthy women.
Joywell Foods, a food technology company developing a sweet protein portfolio, has announced the closing of a $6.9 million Series A financing round.