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Boneless, skinless poultry breast meat has continued to grow in popularity over the last decades. The great taste and cooking convenience make it an obvious choice for worldwide customers regardless of cultural and religious affiliation. The popularity of breast meat has greatly influenced broiler genetics as breeding has focused on maximizing breast yield. However, there is a clear relationship between growth rate and breast yield, and increasing abnormalities in breast quality. The selection for increased growth rate and breast yield causes remarkable implications on the muscle structure resulting in textural meat defects.
Selective breeding has increased the size of broilers dramatically since the 1950s and produces larger pectoral muscles, or white breast meat, which is popular among consumers in most parts of the world.
Growth-related muscular abnormalities include white striping, wooden breasts and spaghetti meat causing serious negative implications such as lower nutritional value and bad meat appearance. These meat abnormalities give rise to costly downgrades and yield losses in poultry processing. However, the breast meat is not uniformly affected by abnormalities. Severe histopathological lesions will normally affect the superficial breast section while the lesions in the deep muscle section will be moderate. Thus, the poultry processor can consider slicing breast fillets affected by histopathological lesions in order to separate superficial and deep layers and thereby avoid downgrading the entire fillet.
Furthermore, the processor can prepare the affected meat for further processed products, e.g. nuggets, sausages, cold cuts, etc. Mixing afflicted breast meat with ‘normal’ meat in minced/emulsified products can be a profitable alternative use for meat affected by growth-related myopathies.
BAADERING is an internationally recognized process of separating soft and solid components while maintaining quality. Soft particles are separated from hard ones by using a squeezing belt and a perforated drum. The BAADERING technology can help you prepare meat for further processed products and maximize the profit of meat affected by histopathological lesions.
Tell us about your processing requirements and see how our experts can help you improve your quality, throughput and yield.