Mississippi State University
Schilling, M. Wes
Date of Degree
Original embargo terms
Graduate Thesis - Open Access
Food Science and Technology
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
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.
Byron, Michael, "Impact of refrigerated storage on the dissipation of woody broiler breast meat" (2019). Theses and Dissertations. 2604.