The global poultry industry has been faced with emerging broiler breast meat quality issues known as white striping and woody breast. Two experiments were conducted to evaluate effects of white striping and woody breast hardness on meat quality traits in broiler breast fillets. Birds were processed at 8 wk (Exp.1) and at 6 and 9 wk of age (Exp.2), whereas deboning was carried out at 4 and 2 h postmortem in Exp.1 and 2, respectively. Fillets were categorized as: normal for both white striping and woody breast (NORM); mild for white striping and woody breast (MILD); severe for white striping and mild for woody breast (WS); severe for woody breast and mild for white striping (WB); or severe for both white striping and woody breast (BOTH). Sarcomere length, gravimetric fragmentation index (GFI; Exp.1 only), marination uptake, cook loss, and Meullenet-Owens razor shear energy (MORSE) values on non-marinated and marinated fillets were assessed. Sarcomeres tended to be longer (P≤0.07) with increasing severity of white striping and woody breast in both experiments, but GFI was not impacted (P=0.49). Marinade uptake decreased (P
","abstract_html":"<p>The global poultry industry has been faced with emerging broiler breast meat quality issues known as white striping and woody breast. Two experiments were conducted to evaluate effects of white striping and woody breast hardness on meat quality traits in broiler breast fillets. Birds were processed at 8 wk (Exp.1) and at 6 and 9 wk of age (Exp.2), whereas deboning was carried out at 4 and 2 h postmortem in Exp.1 and 2, respectively. Fillets were categorized as: normal for both white striping and woody breast (NORM); mild for white striping and woody breast (MILD); severe for white striping and mild for woody breast (WS); severe for woody breast and mild for white striping (WB); or severe for both white striping and woody breast (BOTH). Sarcomere length, gravimetric fragmentation index (GFI; Exp.1 only), marination uptake, cook loss, and Meullenet-Owens razor shear energy (MORSE) values on non-marinated and marinated fillets were assessed. Sarcomeres tended to be longer (P≤0.07) with increasing severity of white striping and woody breast in both experiments, but GFI was not impacted (P=0.49). Marinade uptake decreased (P</p>","abstract_has_math":false,"creators":["Tijare, Vishwesh Vijay"],"institution":null,"degree_name":"Master of Science in Poultry Science (MS)","degree_level":"Thesis","degree_discipline":null,"degree_department":null,"school":null,"contributors":["Coon, Craig N.","Apple, Jason K."],"advisors":["Owens, Casey M."],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-07-01T07:00:00Z","date_published":"2015-07-01T07:00:00Z","updated_at":"2026-07-24T00:59:15Z","subjects":["Biological sciences","Broiler","Meat","Myopathy","Quality","Meat Science","Poultry or Avian Science"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://scholarworks.uark.edu/etd/1313","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Coon, Craig N.","Apple, Jason K."]},{"key":"dc:contributor.advisor","label":"Advisor","values":["Owens, Casey M."]},{"key":"dc:creator","label":"Author","values":["Tijare, Vishwesh Vijay"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-09-29T07:00:00Z"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science in Poultry Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Biological sciences","Broiler","Meat","Myopathy","Quality","Meat Science","Poultry or Avian Science"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://scholarworks.uark.edu/etd/1313"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The global poultry industry has been faced with emerging broiler breast meat quality issues known as white striping and woody breast. Two experiments were conducted to evaluate effects of white striping and woody breast hardness on meat quality traits in broiler breast fillets. Birds were processed at 8 wk (Exp.1) and at 6 and 9 wk of age (Exp.2), whereas deboning was carried out at 4 and 2 h postmortem in Exp.1 and 2, respectively. Fillets were categorized as: normal for both white striping and woody breast (NORM); mild for white striping and woody breast (MILD); severe for white striping and mild for woody breast (WS); severe for woody breast and mild for white striping (WB); or severe for both white striping and woody breast (BOTH). Sarcomere length, gravimetric fragmentation index (GFI; Exp.1 only), marination uptake, cook loss, and Meullenet-Owens razor shear energy (MORSE) values on non-marinated and marinated fillets were assessed. Sarcomeres tended to be longer (P≤0.07) with increasing severity of white striping and woody breast in both experiments, but GFI was not impacted (P=0.49). Marinade uptake decreased (P
"]},{"key":"dc:title","label":"Title","values":["Meat Quality of Broiler Breast Fillets with White Striping and Woody Breast Muscle Myopathies"]}]}],"canonical_facts":{"dc:contributor":["Coon, Craig N.","Apple, Jason K."],"dc:contributor.advisor":["Owens, Casey M."],"dc:creator":["Tijare, Vishwesh Vijay"],"dc:date":["2015"],"dc:date.available":["2017-09-29T07:00:00Z"],"dc:description.abstract":["The global poultry industry has been faced with emerging broiler breast meat quality issues known as white striping and woody breast. Two experiments were conducted to evaluate effects of white striping and woody breast hardness on meat quality traits in broiler breast fillets. Birds were processed at 8 wk (Exp.1) and at 6 and 9 wk of age (Exp.2), whereas deboning was carried out at 4 and 2 h postmortem in Exp.1 and 2, respectively. Fillets were categorized as: normal for both white striping and woody breast (NORM); mild for white striping and woody breast (MILD); severe for white striping and mild for woody breast (WS); severe for woody breast and mild for white striping (WB); or severe for both white striping and woody breast (BOTH). Sarcomere length, gravimetric fragmentation index (GFI; Exp.1 only), marination uptake, cook loss, and Meullenet-Owens razor shear energy (MORSE) values on non-marinated and marinated fillets were assessed. Sarcomeres tended to be longer (P≤0.07) with increasing severity of white striping and woody breast in both experiments, but GFI was not impacted (P=0.49). Marinade uptake decreased (P
"],"dc:identifier":["https://scholarworks.uark.edu/etd/1313"],"dc:subject":["Biological sciences","Broiler","Meat","Myopathy","Quality","Meat Science","Poultry or Avian Science"],"dc:title":["Meat Quality of Broiler Breast Fillets with White Striping and Woody Breast Muscle Myopathies"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science in Poultry Science (MS)"]},"updated_at":"2026-07-24T00:59:15Z"}