Date of Graduation
Master of Science in Poultry Science (MS)
Casey M. Owens
Craig N. Coon
Second Committee Member
Jason K. Apple
Biological sciences; Broiler; Meat; Myopathy; Quality
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 and mild for woody breast (WS); severe for woody breast and mild for white striping (WB); or severe for both white striping and woody breast (BOTH). Sarcomere length, gravimetric fragmentation index (GFI; Exp.1 only), marination uptake, cook loss, and Meullenet-Owens razor shear energy (MORSE) values on non-marinated and marinated fillets were assessed. Sarcomeres tended to be longer (P≤0.07) with increasing severity of white striping and woody breast in both experiments, but GFI was not impacted (P=0.49). Marinade uptake decreased (P<0.05) with increasing severity of white striping and woody breast, with BOTH categorized breast having the least marinade uptake in both experiments. Cook losses of non-marinated and marinated fillets were greatest (P<0.05) in the BOTH category. Even though MORSE values did not (P= 0.28) differ in non-marinated fillets, in marinated fillets, BOTH breast fillets had greater MORSE values (P<0.05) than other categories of fillets in Exp.1. In addition, non-marinated NORM-fillets had greater (P<0.05) MORSE values than the other categories among birds processed at 6 wk age; however, MORSE values did not (P= 0.08) differ among marinated breasts, regardless of the category, nor were MORSE values affected (P= 0.05) by category in marinated fillets processed at 9 wk of age. Results of this study suggest that severe degrees of white striping and woody breast individually or in combination negatively impact meat quality, especially water holding capacity.
Tijare, Vishwesh Vijay, "Meat Quality of Broiler Breast Fillets with White Striping and Woody Breast Muscle Myopathies" (2015). Theses and Dissertations. 1313.