Date of Graduation


Document Type


Degree Name

Master of Science in Poultry Science (MS)

Degree Level



Poultry Science


Casey M. Owens

Committee Member

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