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Wooden breast (WB) is a myopathy that affects the pectoralis major of broilers and negatively affects broiler breast meat quality, yields, and profits. Therefore, the objective of this research was to evaluate quality differences between chicken patties that differed in the percentage of normal (% NOR) and severe (SEV) breast meat: 0% NOR, 33% NOR, 67% NOR, and 100% NOR. Patties were formulated with a control (salt), traditional (salt, sodium phosphate), or clean label (salt, potassium carbonate) marinade. A 3 × 4 factorial structure within a randomized complete block design with 3 replications was used to evaluate the effects of marinade (control, traditional, and clean label) and % NOR (0% NOR, 33% NOR, 67% NOR, and 100% NOR) on product quality. The 100% NOR patties had greater cook yields than 33% NOR and 0% NOR patties (P 6). Use of sodium phosphate increased protein bind and cook yields at all % NOR. Quality differences were still detectable in patties formulated with 67% or more WB, which will continue to cause yield losses and decreased quality in processed poultry products. However, if these yields and protein functionality deficiencies are acceptable to processors, it would be feasible to use either 33% or 67% SEV WB in the formulation of ground patties.

Quality Differences in Traditional and Clean Label Chicken Patties Formulated with Woody Breast Meat