scholarly journals Increasing Dietary Lysine Increases Final pH and Decreases Drip Loss of Broiler Breast Meat

2008 ◽  
Vol 87 (3) ◽  
pp. 480-484 ◽  
Author(s):  
C. Berri ◽  
J. Besnard ◽  
C. Relandeau
Keyword(s):  
Drip Loss ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Effects of Divergently Selected Broiler Lines for Meat Color on Pseudomonas Growth Under Simulated Retail Display

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
F. L. Yang ◽  
S. J. Orlowski ◽  
J. Z. Hiltz ◽  
F. W. Pohlman ◽  
N. B. Anthony
Keyword(s):  
Carcass Weight ◽  
Microbial Count ◽  
Drip Loss ◽  
Breast Meat ◽  
Instrumental Color ◽  
Retail Display ◽  
Meat Ph ◽  
Relationship Of ◽  
The Relationship ◽  
Broiler Breast

ObjectivesSelection of broilers based on L* values have affected the meat pH of broiler breast meat. The objective is to determine if the selection of L* values have affected Pseudomonas ssp. growth under simulated retail display.Materials and MethodsBroilers from the 13th generation of three different lines (n = 30/line) selected for high L* (HMC), low L* (LMC) and a random bred control (RBC) were harvested at 7 wk of age. Carcasses were weighed and deboned after a 4 h postmortem (PM) chill. Parts were weighed to determine parts yield based on chilled carcass weight. Meat pH was determined 24 h PM and 24 h drip loss was determined. Split breasts were weighed, packaged, displayed under simulated retail conditions, and sampled on display Days 0, 1, 2, and 3 for instrumental color and microbial count of Pseudomonas ssp.ResultsChilled carcass weight was greater (P < 0.05) in the HMC and RBC lines than the LMC line. Percent yield of breast, wing, leg and rack were not different (P > 0.05) among the three lines. The LMC and RBC lines had greater (P < 0.05) tenderloin yield compared to the HMC line. The LMC line had greater (P < 0.05) meat pH followed by the RBC line and then the HMC line. The HMC line had greater (P < 0.05) L*, b* and hue values followed by RBC line and then LMC line. The LMC line had greater (P < 0.05) a* values and oxymyoglobin ratio followed by RBC line and then LMC line. There was no difference (P > 0.05) in chroma among the three lines. After 24 h PM, the HMC line had more (P < 0.05) percent drip loss than the LMC and RBC lines but there was no difference (P > 0.05) in package drip loss from the start of simulated display to end of simulated display among the three lines. On each display day, the LMC line had increased counts of Pseudomonas ssp. compared to the RBC and LMC lines. Counts of Pseudomonas ssp. was similar between RBC and LMC lines on display Days 0, 2, and 3 with RBC line having increased counts on display Day 1 compared to the HMC line. There was a weak correlation (r = 0.12) between meat pH and counts of Pseudomonas ssp.ConclusionSelection for L* affected chilled carcass weights and percent yield of tenderloins, but not any other part yields. The growth of Pseudomonas ssp. is affected by the lines selected for L* but the relationship of meat pH and the growth of Pseudomonas ssp. is weak.

scholarly journals Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

1989 ◽  
Vol 68 (2) ◽  
pp. 238-243 ◽  
Author(s):  
C.M. PAPA ◽  
C.E. LYON ◽  
D.L. FLETCHER
Keyword(s):  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Effect of Feed Withdrawal on Yields, Muscle pH, and Texture of Broiler Breast Meat

1991 ◽  
Vol 70 (4) ◽  
pp. 1020-1025 ◽  
Author(s):  
C.E. LYON ◽  
C.M. PAPA ◽  
R.L. WILSON
Keyword(s):  
Breast Meat ◽  
Feed Withdrawal ◽  
Muscle Ph ◽  
Broiler Breast

scholarly journals Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat

2012 ◽  
Vol 21 (3) ◽  
pp. 502-507 ◽  
Author(s):  
A.A. Droval ◽  
V.T. Benassi ◽  
A. Rossa ◽  
S.H. Prudencio ◽  
F.G. Paião ◽  
...  
Keyword(s):  
Consumer Attitudes ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

scholarly journals Tenderization of Hot-boned Broiler Breast Meat by Clamping During Chilling

2002 ◽  
Vol 81 (1) ◽  
pp. 121-125 ◽  
Author(s):  
J.A. Cason ◽  
C.E. Lyon ◽  
J.A. Dickens
Keyword(s):  
Breast Meat ◽  
Broiler Breast

scholarly journals Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity

2017 ◽  
Vol 54 (3) ◽  
pp. 253-261 ◽  
Author(s):  
Pensiri Kaewthong ◽  
Kriangkrai Waiyagan ◽  
Saowakon Wattanachant
Keyword(s):  
Digital Camera ◽  
Water Holding Capacity ◽  
Imaging Analysis ◽  
Breast Meat ◽  
Broiler Breast ◽  
Water Holding
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