Author

Michael Byron

Advisor

Schilling, M. Wes

Committee Member

Zhang, Xue

Committee Member

Crist, Courtney

Committee Member

Zhai, Wei

Date of Degree

12-1-2019

Original embargo terms

Visible to MSU only for 1 Year||forever||12/15/2020

Document Type

Graduate Thesis - Open Access

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Chicken breast samples, (n=90; n=30 normal, n=30 moderate woody breast (WB), n=30 severe WB) were collected from a commercial processing plant on 5 separate occasions. After 5 days of storage at 2-4 ºC, 84% of severe WB fillets dissipated to moderate WB, which was greater (P<0.05) than all other storage times. In comparison, 40-52% of the moderate WB fillets dissipated to slight WB or normal breasts after 3 to 5 days of storage. Shear force was greater (P<0.05) for normal breast meat than moderate and severe WB meat on day 0. After 2, 3, 4, and 5 days of storage the upper position (cranial part) of severe WB had greater shear force than normal fillets (P<0.05). Therefore, the dissipation that occurred in woody breast meat over refrigerated storage was apparent through palpation but did not result in improved texture in the cranial portion of the breast, based on shear force results.

URI

https://hdl.handle.net/11668/16467

Sponsorship

MAFES

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