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), …

A Preliminary Investigation Of The Contribution Of Different Tenderness Factors To Beef Loin, Tri-Tip, And Heel Tenderness, C. K. Chun, W. Wu, A. A. Welter, T. G. O'Quinn, G. Magnin-Bissel, D. L. Boyle, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:The objective is to better understand the contribution of each tenderness factor to the perception of tenderness of three specific beef muscles with similar tenderness ratings.

Study Description:Longissimus lumborum (loin), tensor fascia latae (tri-tip), and gastrocnemius (heel) were collected from 10 U.S. Department of Agriculture low Choice beef carcasses and assigned to a 5- or 21-day aging period (n = 60). Steaks from each aging period from each subprimal were assigned to one of three assays: 1) trained sensory analysis; 2) objective tenderness evaluation (Warner-Bratzler shear force); or 3) physiochemical analysis (sarcomere length, proteolysis, intramuscular fat content, collagen …