The effects of broiler catching method on breast meat quality

Schilling, M. Wes; Radhakrishnan, V. M.; Thaxton, Y.V.; Christensen, K.; Thaxton, J. P.; Jackson, V.

doi:10.1016/j.meatsci.2007.08.010

Cited by 47 publications

(22 citation statements)

References 22 publications

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“…All treatments presented pH 24 values between 5.87 and 5.94 and no individual breast samples had breast meat with pH 24 values below 5.7. Values of pH obtained in this study are comparable with those reported in previous studies on different broiler strains (Van Laack et al, 2000;Schilling et al, 2008;Corzo et al, 2009).…”

Section: Ph and Colorsupporting

confidence: 90%

“…No significant strain or sex effects were observed in muscle pH 15 (Table 2). On average, no treatments had pH 15 values lower than 6.0 (Schilling et al, 2008), suggesting that no protein denaturation issues existed within strain or sex. Previous studies have reported that lower pH (5.7) at 24 h postmortem indicates poor meat quality that is characterized by protein damage, lighter meat color, and reduced WHC, all of those being typical characteristics of pale, soft, and exudative meat (Van Laack et al, 2000).…”

Section: Ph and Colormentioning

confidence: 94%

“…This pH value is one of the important parameters for quality profiling of meat (El Rammouz et al, 2004). A dramatic pH decline is associated with protein denaturation and can negatively affect meat quality attributes by causing pale color, low water-holding capacity (WHC), and soft texture (Mehaffey et al, 2006;Schilling et al, 2008). No significant strain or sex effects were observed in muscle pH 15 (Table 2).…”

Section: Ph and Colormentioning

confidence: 99%

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Broiler genetic strain and sex effects on meat characteristics

Lopez¹,

Schilling

Corzo³

2011

Poultry Science

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A randomized complete block design within a factorial arrangement of treatments was used to evaluate the effect of strain and sex on carcass characteristics, meat quality, and sensory acceptability. Two broiler strains were reared: a commercially available strain (strain A) and a strain currently in the test phase (strain B) that has been genetically selected to maximize breast yield. Broilers were harvested in a pilot scale processing plant using commercial prototype equipment at 42 d of age. Carcasses were deboned at 4 h postmortem. The left half of each breast was evaluated for pH, color, cooking loss, shear force, and proximate analysis. The right side of each breast was used for consumer acceptability testing. Thigh meat was evaluated for proximate composition. No interactions were observed throughout the study. Male broilers had a higher (P < 0.05) live BW, carcass weight, and breast weight and lower (P < 0.05) dressing percentage and breast meat yield when compared with females. Broilers from strain B presented a higher (P < 0.05) breast yield and dressing percentage than those broilers corresponding to the commercially available broiler strain. At 24 h postmortem, female broilers presented a lower ultimate pH and higher Commission internationale de l'éclairage yellowness values (ventral side of the pectoralis major) when compared with male broilers. On average, no differences existed (P > 0.05) among treatments with respect to pH decline, cooking loss, shear values, and proximate composition. In addition, no differences (P > 0.05) existed among breast meat from the different strains with respect to consumer acceptability of appearance, texture, flavor, and overall acceptability, but breast meat from strain B was slightly preferred (P < 0.05) over that of strain A with respect to aroma. However, breast meat from both strains received scores in the range of "like slightly to like moderately." Overall data suggest that all treatments yielded high quality breast and thigh meat and strain cross did not present variability in terms of consumer acceptability.

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Section: Ph and Colorsupporting

confidence: 90%

Section: Ph and Colormentioning

confidence: 94%

Section: Ph and Colormentioning

confidence: 99%

See 1 more Smart Citation

Broiler genetic strain and sex effects on meat characteristics

Lopez¹,

Schilling

Corzo³

2011

Poultry Science

Self Cite

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“…Subsequently, the vacuum-sealed samples were cooked in a water bath kettle set at 85 • C until an internal temperature of 77 • C. After cooking, residual moisture was absorbed from each sample with filter papers and the samples were re-weighted. Cooking loss was calculated as a percentage: [(raw weight − cooked weight)/raw weight] × 100, as described by Schilling et al (2008). Then, cooked samples were cooled to room temperature, from which at the same location rectangular-shaped samples [2 cm (length) × 1 cm (width) × 1 cm (thickness)] were removed to measure tenderness using a TA-XT2 texture analyzer (Stable Micro Systems, Godalming, UK) (Molette et al, 2003;Yang et al, 2010).…”

Section: Meat Quality Measurementsmentioning

confidence: 99%

Influence of fermentation concentrate of Hericium caput-medusae (Bull.:Fr.) Pers. on performance, antioxidant status, and meat quality in broilers

Shang

Song

Jiang

et al. 2014

Animal Feed Science and Technology

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“…A portable pH meter (HI9023, Hanna Instruments, Padova, Italy) equipped with an insertion glass electrode(FC 230B, Hanna Instruments) was used to measure pH at 45 min postmortem (pH 45min ) and 24 h postmortem (ultimate pH; pHu). The determination method was described by Schilling et al (2008). The pH probe was inserted at an angle of 45 degrees into the pectoralis major and rinsed with deionised water between samples.…”

Section: Meat Qualitymentioning

confidence: 99%

Effect of feeding fermented Ginkgo biloba leaves on growth performance, meat quality, and lipid metabolism in broilers

et al. 2012

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Aspergillus niger-fermented Ginkgo biloba leaves (FR) and its comparative effect with vitamin E (VE) and nonfermented (NF) Ginkgo leaves on growth, lipid metabolism, antioxidant capacity, and meat quality of broiler chicks were investigated. In total, 360 one-day-old broiler chicks were randomly allocated into 6 dietary treatments, which were then denoted as control group (basal diet), VE group (containing respectively 15 and 30 IU/kg of all-rac-α-tocopherol acetate in the starter and grower phase), NF group (containing respectively 0.35% and 0.7% NF in the starter and grower phase), and FR1, FR2, and FR3 groups containing respectively 0.2, 0.35, and 0.5% FR in the starter and 0.4, 0.7, and 1.0% FR in the grower phase. The results on performance showed that a significant (P < 0.05) reduction of feed:gain ratio of birds in the FR2 group (22-42 d and 1-42 d) was observed when compared with that of the control and NF groups. With dietary FR increasing, the serum α-tocopherol concentration increased linearly (P = 0.001). Compared with the control, broilers had higher (P < 0.05) serum high-density lipoprotein concentration, total superoxide dismutase activities, and total antioxidant capacity when they were provided with the FR2 and FR3 diet. Whereas the low-density lipoprotein and triglyceride concentrations were lower (P < 0.05 or P < 0.01) in broilers from FR2 or FR3 groups. As the dietary FR increased, abdominal fat (P = 0.002) and muscle malondialdehyde (P = 0.001) concentrations decreased. Furthermore, 24-h pH, 24-h drip loss, and cooking loss were greatly improved (P < 0.05) as the levels of FR increased. Birds fed with FR had a lower (P < 0.05) C16:0 and C18:0 concentrations but a greater (P = 0.001) concentration of C18:2, C18:3, and C20:4 than that of the control. In conclusion, FR can improve the growth performance and lipid metabolism of broilers with decreased abdominal fat deposition. Also, the antioxidant capacity and meat quality improving effects observed in broilers fed FR products might result from the increased retention of α-tocopherol and reduction in lipid peroxidation, as evidenced by the decrease in malondialdehyde and the increase in total superoxide dismutase activities.

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The effects of broiler catching method on breast meat quality

Cited by 47 publications

References 22 publications

Broiler genetic strain and sex effects on meat characteristics

Broiler genetic strain and sex effects on meat characteristics

Influence of fermentation concentrate of Hericium caput-medusae (Bull.:Fr.) Pers. on performance, antioxidant status, and meat quality in broilers

Effect of feeding fermented Ginkgo biloba leaves on growth performance, meat quality, and lipid metabolism in broilers

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