Theses and Dissertations
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
Recommended Citation
Lopez, Keyla, "Effect of strain cross, gender, and sodium chloride concentrations on broiler meat quality" (2011). Theses and Dissertations. 1685.
https://scholarsjunction.msstate.edu/td/1685