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Theses/Dissertations

Food Science

Theses and Dissertations

Meat quality

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Full-Text Articles in Life Sciences

Prediction And Evaluation Of Breast Myopathy, Barbara De Almeida Mallmann Aug 2019

Prediction And Evaluation Of Breast Myopathy, Barbara De Almeida Mallmann

Theses and Dissertations

Broiler breast myopathies, including woody breast, white striping, and spaghetti breast, negatively impact the industry. Therefore, evaluation, prediction, and frequency of these muscle abnormalities on modern birds are important for decision making. Modern broilers are not highly active and often sit with the breast of the bird resting on the floor. Therefore, the first experiment was to promote bird movement and explore the impact on the breast myopathies. The movement was stimulated by human interaction (walking through pen) and higher light intensity so that birds walked around the pen more often throughout the day. The control group had normal low ...


Physical And Biochemical Factors Affecting Breast Fillet Tenderness In Broilers Reared For Divergent Market Demands, Valerie Belle Brewer Dec 2013

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

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 ...


Characterization And Consumer Acceptance Of White Striping In Broiler Breast Fillets, Vivek Ayamchirakkunnel Kuttappan Aug 2012

Characterization And Consumer Acceptance Of White Striping In Broiler Breast Fillets, Vivek Ayamchirakkunnel Kuttappan

Theses and Dissertations

White striping is an emerging issue in the broiler meat industry which causes concerns among the producers. The condition is characterized by the occurrence of white striations, parallel to the direction of muscle fibers, mainly in broiler breast fillets and thighs. Fillets can be categorized as NORM (normal or no striping), MOD (moderate) and SEV (severe) depending on the degree of white striping. As a result of few previous research studies on the condition, there is no information available on the impact of white striping on the consumer acceptance and various meat quality attributes. Our hypothesis was that the occurrence ...