Date of Graduation


Document Type


Degree Name

Master of Science in Poultry Science (MS)

Degree Level



Poultry Science


Casey M. Owens

Committee Member

Jason K. Apple

Second Committee Member

Han-Seok Seo


Biological sciences, BMORS, MORS, Tenderness, Woody breast


Broiler breast meat tenderness is an important meat quality attribute. There has been an increase in incidences of woody breast along with white striping as meat quality defects. These defects have been found to negatively impact meat qualities of broiler breast fillets. Woody breast can be classified by the degree of hardness into normal (NORM) and severe (SEV). The Meullenet-Owens Razor Shear (MORS) method was developed to assess broiler meat tenderness and a blunt version (BMORS) has been reported to be more sensitive at higher degrees of toughness. The present study was intended to determine the effect of age, debone time, strain, and woody breast severity on meat quality. Sarcomere length (SL) increased as deboning time increased and high breast yield (HY) strain had greater SL than standard breast yield (SY) strain (P0.05) on collagen content. In NORM fillets there were no significant differences for MORSE and BMORSE, and higher cook yield due to age (P>0.05); on the other hand SEV fillets had greater BMORSE, longer SL and lower cook yield at 9 wks of age (P