Meat Quality of Broiler Breast Fillets with White Striping and Woody Breast Muscle Myopathies

<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>

Name thesis:degree_name

Master of Science in Poultry Science (MS)

Level thesis:degree_level

Thesis

Year dc:date.available

2015

Author dc:creator

• Tijare, Vishwesh Vijay

Advisor dc:contributor.advisor

• Owens, Casey M.

Contributors dc:contributor

• Coon, Craig N.
• Apple, Jason K.

• Biological sciences
• Broiler
• Meat
• Myopathy
• Quality
• Meat Science
• Poultry or Avian Science

Repository record dc:identifier

https://scholarworks.uark.edu/etd/1313

OAI identifier oai:identifier

oai:scholarworks.uark.edu:etd-2312