Theses and Dissertations

Keyla Lopez

Issuing Body

Mississippi State University

Advisor

Corzo, Alejandro

Committee Member

Silva, L. Juan

Committee Member

Schilling, M. Wes

Date of Degree

8-6-2011

Document Type

Graduate Thesis - Open Access

Major

Poultry Science

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

Department

Department of Poultry Science

Abstract

Effects of gender and strain cross on carcass characteristics, meat quality and sensory acceptability were studied. Strains consisted of a commercially available strain (Strain A), and a strain genetically selected to maximize breast yield currently in the test phase (Strain B). Broilers varying in gender and strain cross had similar compositional characteristics; all treatments yielded high quality breast and thigh meat and did not differ in sensory acceptability. Effect of salt concentrations on yields, instrumental quality, and sensory acceptability of broiler breast meat was determined. Breast fillets were vacuum-tumbled with different concentrations (0, 0.25, 0.50, 0.75, 1.00, 1.25 and 1.50%) of NaCl and 0.35% sodium tripolyphosphate (STP). Marination showed improvent in CIE L*, shear force, and cooking loss. Marinated samples were highly acceptable to the majority of consumers. Results indicate that 0.5-1.0 % NaCl could be used to effectively marinate broiler breast meat depending on product application and desired attributes.

URI

https://hdl.handle.net/11668/15336

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