Meat Science 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 …