Marination and Meat Quality of Intact and Portioned Broiler Breast Fillets with the Woody Breast Condition

B.C. Bowker; A.D. Maxwell; H. Zhuang

Marination and Meat Quality of Intact and Portioned Broiler Breast Fillets with the Woody Breast Condition

In: 63rd International Congress of Meat Science and Technology

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B.C. Bowker

B.C. Bowker ¹USDA-ARS, US National Poultry Research Center, Athens, Georgia, USA

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A.D. Maxwell

A.D. Maxwell ²Department of Food Science and Technology, University of Georgia, Athens, Georgia, USA; brian.bowker@ars.usda.gov

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, and

H. Zhuang

H. Zhuang ¹USDA-ARS, US National Poultry Research Center, Athens, Georgia, USA

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Type:: Chapter

Pages:: 135–136

DOI:: https://doi.org/10.3920/9789086868605_049

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This study investigated the effects of woody breast (WB) on marination performance and meat quality of intact and horizontally portioned broiler breast fillets. Marinade uptake and retention were lower in WB meat compared to normal meat (no WB). Dorsal portions had greater marinade uptake and retention than ventral portions. For intact fillets and ventral portions, cook loss was greater in WB meat. For marinated dorsal portions, cook loss was similar between normal and WB meat. Ventral portions from WB meat exhibited greater cooked shear force. Shear force was similar between normal and WB dorsal portions. Results demonstrated that the negative influence of WB on marination and meat texture were most severe in the ventral portion of the Pectoralis major.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Marination and Meat Quality of Intact and Portioned Broiler Breast Fillets with the Woody Breast Condition

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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