Life Sciences Commons^™

Assessment Of Meat Quality Attributes Of Four Commercial Broiler Strains Processed At Various Market Weights, Ashleigh Jo Mueller

Graduate Theses and Dissertations

As the demand for poultry meat continues to grow, the industry is challenged with how to meet these needs of consumers. The growth rate of broilers is continuously improving in order to increase production efficiently resulting in greater yields and an increase in product to satisfy consumer needs. However, the industry has seen an increase in quality issues of the meat as growth rates and growth periods continue to increase. The objective of this study was to evaluate the effect of various strains (standard and high-yielding) and target weights on meat quality attributes such as pH, water holding capacity (WHC), …

Characterization Of Growth Patterns And Meat Quality Characteristics Of Four Commercial Broiler Strains In Small Bird And Large Bird Programs In The United States, Clay Johnny Maynard

Graduate Theses and Dissertations

Through current trends in animal protein consumption, the United States poultry industry has seen a drastic rise in production and popularity. Over the last few decades, poultry meat has surpassed both beef and pork production to become the most widely consumed animal protein. This rise may be accredited to an increased transition to more health-conscious consumers. As more consumers purchase poultry as a lean source of protein, the need for a superior quality product is of great interest to poultry integrators.

Relationships between commercial broiler lines have been well documented in previous years, but constant and intensive genetic selection in …

Study Of Three Potential Variables That May Impact The Maximum Shear Force And Shear Variation During The Growth And Transport Of Mixed Sex Broilers Grown In Commercial Poultry Houses, Mark Christie

Graduate Theses and Dissertations

Temperature conditions during the transportation to the processing facility of commercial broilers have a direct impact on the meat texture, specifically maximum shear force and shear variation of cooked breast meat. Analysis of a calendar year of flock data (N=346), reveals that the largest impact of transport conditions, specifically temperature, is on the standard deviation of the flocks range of cooked shear values. The optimal transport temperature that yields broiler breast meat with average flock minimum shear and standard deviation values is approximately 60°F. The shear values for flocks at or near 60°F are on average 1 kg less than …

Use Of A Blunt Version Of Meullenet-Owens Razor Shear To Analyze Meat Qualities Of Broilers With Woody Breast Myopathy And Reared To Various Ages, Famous Lue Yang

Graduate Theses and Dissertations

Broiler breast meat tenderness is an important meat quality attribute. There has been an increase in incidences of woody breast along with white striping as meat quality defects. These defects have been found to negatively impact meat qualities of broiler breast fillets. Woody breast can be classified by the degree of hardness into normal (NORM) and severe (SEV). The Meullenet-Owens Razor Shear (MORS) method was developed to assess broiler meat tenderness and a blunt version (BMORS) has been reported to be more sensitive at higher degrees of toughness. The present study was intended to determine the effect of age, debone …

Physical And Biochemical Factors Affecting Breast Fillet Tenderness In Broilers Reared For Divergent Market Demands, Valerie Belle Brewer

Graduate Theses and Dissertations

Market trends have dictated that broilers be reared for divergent market demands for decades. Also, broiler genetic strains have been adapted to meet market demands which include: genetic selection for improved breast meat, the practice of growing birds to older ages and greater market weights to meet demands, and decreasing postmortem (PM) aging time to improve processing efficiency and fillet yield. These production practices can also affect product quality, specifically boneless breast fillet tenderness and water-holding capacity. To address these factors, a series of experiments were conducted to determine the effect of strain and slaughter age on meat quality parameters, …