Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Schilling, Wes M.

Date of Degree

12-13-2008

Document Type

Graduate Thesis - Open Access

Major

Food Science and Technology

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

A randomized complete block design with three replications (n=432, 72 broilers per treatment) was utilized to evaluate the effects of electrical (ES) and low atmosphere pressure stunning (LAPS) on the quality of broiler breast meat deboned at 0.75, 2, and 4h postmortem. The L* values were lower (P<0.05) for LAPS than ES at 4 h and 2 h deboning times. Shear force did not differ (P>0.05) between stun methods but decreased (P<0.05) as deboning time increased. Consumers were clustered into 8 groups based on preference and liking of samples. Sixtyive percent of consumers (3 clusters) liked all broiler breast treatments. Within these three clusters, some consumers preferred (P<0.05) 4 h deboned samples over those deboned at 2 h (Cluster 7), and other consumers preferred (P<0.05) those deboned at 2 h over 4 h samples (Cluster 6). Data reveals that both stunning methods provide high quality breast meat with minimal product differences.

URI

https://hdl.handle.net/11668/15625

Comments

Low Atmosphere||Broiler||Deboning

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