Theses and Dissertations

Issuing Body

Mississippi State University


Schilling, M. Wes

Committee Member

Dinh, Thu

Committee Member

Zhang, Xue

Committee Member

White, Shecoya

Committee Member

Campbell, Yan

Date of Degree


Document Type

Graduate Thesis - Open Access


Food Science

Degree Name

Master of Science (M.S.)


College of Agriculture and Life Sciences


Department of Food Science, Nutrition and Health Promotion


In 2013, the wooden breast defect in broiler breast meat was characterized by hardened and pale areas at both the caudal and cranial regions of the breast. The objective of this study was to determine the flavor differences between severe woody and normal breast meat in both breast and patties using gas chromatography-mass spectrometry, gas chromatography-olfactometry, and sensory descriptive analysis. Forty-eight individual volatile flavor compounds were identified in both the ground and whole breast chicken samples including aldehydes, ketones, and other functional groups. Minimal differences existed in the volatile fraction of normal and severe woody breast meat. In contrast, woody breast patties had greater concentrations of many oxidation products, including aldehydes, alcohols, and hydrocarbons. The most intense aroma compounds were hexanal, 1-octen-3-ol, 2-pentylfuran, 2-ethylhexyl acetate, and 1-nonanol. The descriptive and volatile results indicated that in patties, woody breast meat was more susceptible to oxidation and off-flavors than normal breast meat.