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Full-Text Articles in Meat Science
Characterization Of Broiler Lines Divergently Selected For Breast Muscle Color, Sara Katherine Orlowski
Characterization Of Broiler Lines Divergently Selected For Breast Muscle Color, Sara Katherine Orlowski
Graduate Theses and Dissertations
An increase in the consumption of poultry has generated an increase in demand for higher yielding broilers. This has led to an increase in atypical meat and issues with appearance. Color is a direct result of a pH decline as meat goes through rigor mortis with meat generally becoming lighter. If the pH declines too rapidly or too slowly, meat quality can suffer. Physical properties of meat can be altered by pH. A fast pH decline results in pale meat with decreased tenderness. A slow pH decline can result in darker meat with a reduced shelf-life. With a known relationship …
Meat Quality Of Broiler Breast Fillets With White Striping And Woody Breast Muscle Myopathies, Vishwesh Vijay Tijare
Meat Quality Of Broiler Breast Fillets With White Striping And Woody Breast Muscle Myopathies, Vishwesh Vijay Tijare
Graduate Theses and Dissertations
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 …