Mississippi State University
Crist, Courtney A.
Schilling, Wes M.
Williams, Byron J.
Date of Degree
Original embargo terms
Visible to MSU only for 2 years
Graduate Thesis - Campus Access Only
Food Science and Technology
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
Marinade treatments of normal broiler breast meat (NOR) and severe woody breast broiler meat (SEV) included 0.7% salt, 0.4% agglomerated blend sodium polyphosphate and one of the following water treatments (12%) (n=4; mg/L CaCO3): reverse osmosis (RO; 20); tap (TW; 60); FIJI (FJ; 120), and Evian (EV; 340). Color, marination uptake, pH, shear force, cook loss, and thaw loss were not affected by water hardness (P>0.05). TW breasts were more metallic than RO (P<0.05), but not different than FJ and EV (P>0.05). EV was crunchier than TW (P<0.05), but neither were different from RO and FJ (P>0.05). Between severity, NOR had greater marination uptake, lower pH, and higher shear force than WB (P<0.05). WB breasts were lighter color (L*), more metallic, chewy, crunchy, rubbery, juicy than NOR. Overall, results indicated that water hardness treatments had minimal impact on broiler breast meat quality and yield for both NOR and WB meat.
Budavarthi, Ravali, "Impact of water hardness on marinated broiler breast yield and quality" (2020). Theses and Dissertations. 2612.