Author

Tessa Jarvis

Advisor

Schilling, M. Wes

Committee Member

Crist, Courtney

Committee Member

Zhang, Xue

Committee Member

Rowe, Clinton

Committee Member

Smith, Brian

Date of Degree

5-1-2020

Original embargo terms

Visible to MSU only for 1 year||forever||5/15/2021

Document Type

Graduate Thesis - Open Access

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Wooden breast (WB) is a Pectoralis major muscle myopathy in broilers that has negatively impacted breast meat quality and the poultry industry for over five years. The objective of this research was to evaluate quality differences in normal (NOR), moderately woody (MOD), and severely woody (SEV) broiler breast meat marinated with water (control), water, sodium phosphate, and salt (traditional) and water, potassium carbonate and salt (clean label). The second objective of this research was to evaluate quality differences in chicken patties made with varying percentages of NOR to SEV breast meat (0% NOR, 33% NOR, 67% NOR, 100% NOR) and marinades using salt (control), salt and sodium phosphate (traditional), or salt and potassium carbonate (clean label) as functional ingredients in patties. Overall marination did not significantly improve eating quality of WB meat, and no more than 33% of SEV WB meat should be added to any comminuted chicken product.

URI

https://hdl.handle.net/11668/16692

Comments

chicken breast||woody||myopathy||water holding capacity||marination

Share

COinS