Silva, L. Juan
Schilling, M. Wes
Date of Degree
Graduate Thesis - Open Access
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.
Lopez, Keyla, "Effect of strain cross, gender, and sodium chloride concentrations on broiler meat quality" (2011). Theses and Dissertations MSU. 1685.