Breast meat quality and composition in unique chicken populations

Poultry Science

Volumn 82, Issue 12, 2003, Pages 1990-1994

  Lonergan, S M ^a   Deeb, N ^a   Fedler, C A ^a   Lamont, S J ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Composition; Genetic line; Kramer shear force; Meat quality; pH

Indexed keywords

AVES; GALLUS GALLUS;

LIPID; PROTEIN;

ANIMAL; ARTICLE; BIOMECHANICS; BREEDING; CHEMISTRY; CHICKEN; COLOR; CROSS BREEDING; FEMALE; GENETICS; HISTOLOGY; MALE; MEAT; ORGAN SIZE; PH; PHYSIOLOGY; SKELETAL MUSCLE;

ANIMALS; BIOMECHANICS; BREEDING; CHICKENS; COLOR; CROSSES, GENETIC; FEMALE; HYDROGEN-ION CONCENTRATION; LIPIDS; MALE; MEAT; MUSCLE, SKELETAL; ORGAN SIZE; PROTEINS;

EID: 1342332167     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/82.12.1990     Document Type: Article

References (31)

1. Ali, A. S. A., A. P. Harrison, and J. F. Jensen. 1999. Effect of some ante-mortem stressors on peri-mortem and post-mortem biochemical changes and tenderness in broiler breast muscle: A review. World's Poult. Sci. J. 55:403-414.
2. Allen, C. D., S. M. Russel, and D. L. Fletcher. 1997. The relationship of broiler breast meat color and pH to shelf-life and odor development. Poult. Sci. 76:1042-1046.
3. AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Arlington, VA.
4. AOAC. 1993. Changes in Official Methods of Analysis. 4th Suppl. to the 15th ed. Association of Official Analytical Chemists, Arlington, VA.
5. Cason, J. A., C. E. Lyon, and J. A. Dickens. 2002. Tenderization of hot-boned broiler breast meat by clamping during chilling. Poult. Sci. 81:121-125.
6. Daum-Thunberg, D. L., E. A. Foegeding, and H. R. Ball, Jr. 1992. Rheological and water-holding properties of comminuted turkey breast and thigh: Effects of initial pH. J. Food Sci. 57:333-337.
7. Deeb, N., and S. J. Lamont. 2002. Genetic architecture of growth and body composition in unique chicken populations. J. Hered. 93:107-118.
8. Dickens, J. A., and C. E. Lyon. 1993. Effect of two stunning voltages on blood loss and objective texture of meat deboned at various postmortem times. Poult. Sci. 72:589-593.
9. Dransfield, E., and A. A. Sosnicki. 1999. Relationship between muscle growth and poultry meat quality. Poult. Sci. 78:743-746.
10. Fletcher, D. L. 2002. Poultry meat quality. World's Poult. Sci. J. 58:131-145.
11. Froning, G. W. 1995. Color of poultry meat. Poult. Avian Biol. Rev. 6:83-93.
12. Gonet, N. A. D. A. Sandercock, R. R. Hunter, and M. A. Mitchell. 2001. Different attributes of breast meat quality in broiler great-grandparent lines. Poult. Sci. 80(Suppl. 1):137. (Abstr.)
13. Gyles, R. 1988. Technological options for improving the nutritional value of poultry products. Pages 297-310 in Designing Foods: Animal Production Options in the Marketplace. National Academy Press, Washington, DC.
14. Huff-Lonergan, E., T. Mitsuhashi, D. D. Beekman, F. C., Parrish, D. G. Olson, and R. M. Robson. 1996. Proteolysis of specific muscle structural proteins by μ-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle. J. Anim. Sci. 74:993-1008.
15. Le Bihan-Duval, E., C. Berri, E. Baeza, N. Millet, and C. Beaumont. 2001. Estimation of the genetic parameters of meat characteristics and their genetic correlations with growth and body composition in an experimental broiler line. Poult. Sci. 80:839-843.
16. Le Bihan-Duval, E., N. Millet, and H. Remignon. 1999. Broiler meat quality: Effect of selection for increased carcass quality and estimates of genetic parameters. Poult. Sci. 78:822-826.
17. Little, A. 1975. Research note: Off on a tangent. J. Food Sci. 40:410-411.
18. Lonergan, S. M., E. Huff-Lonergan, L. J. Rowe, D. L. Kuhlers, and S. B. Jungst. 2001a. Selection for lean growth efficiency in Duroc pigs: Influence on pork quality. J. Anim. Sci. 79:2075-2085.
19. Lonergan, S. M., E. Huff-Lonergan, B. R. Wiegand, and L. A. Kriese-Anderson. 2001b. Postmortem proteolysis and tenderization of top loin steaks from Brangus cattle. J. Muscle Foods 12:121-136.
20. McNeal, W. D., D. L. Fletcher, and R. J. Buhr. 2003. Effects of stunning and decapitation on broiler activity during bleeding, blood loss, carcass, and breast meat quality. Poult. Sci. 82:163-168.
21. National Research Council. 1994. Nutritional Requirements of Poultry. 9th rev. ed. National Academy Press, Washington, DC.
22. Offer, G., and P. Knight. 1988 The structural basis of water-holding in meat. Part 2. Drip losses. Pages 173-243 in Developments in Meat Science - 4. Elsevier Applied Science, New York.
23. Ono, Y., H. Iwamoto, and H. Takahara. 1993. The relationship between muscle growth and the growth of different fiber types in the chicken. Poult. Sci. 72:568-576.
24. Qiao, M., D. L. Fletcher, J. K. Northcutt, and D. P. Smith. 2002a. The relationship between raw broiler breast meat color and composition. Poult. Sci. 81:422-427.
25. Qiao, M., D. L. Fletcher, D. P. Smith, and J. K. Northcutt. 2002b. Effects of raw broiler breast meat color variation on marination and cooked meat quality. Poult. Sci. 81:276-280.
26. SAS Institute. 2002. JMP Statistics and Graphics Guide. Version 5. SAS Institute, Inc., Cary, NC.
27. Schreurs, F. J. G., D. Van Der Heide, F. R. Leenstra, and W. De Wit. 1995. Endogenous proteolytic enzymes in chicken muscles. Difference among strains with different growth rate and protein efficiencies. Poult. Sci. 74:523-537.
28. Shrimpton, D. H., and W. S. Miller. 1960. Some causes of toughness in broilers (young roasting chickens): II. Effects of breed, management and sex. Br. Poult. Sci. 1:111-121.
29. Xiong, Y. L., and C. J. Brekke. 1991. Protein extractability and thermally induced gelation properties of myofibrils isolated from pre- and post-rigor chicken muscles. J. Food Sci. 56:210-215.
30. Xiong, Y. L., A. H. Cantor, A. J. Pescatore, S. P. Blanchard, and M. L. Straw. 1993. Variations in muscle chemical composition, pH, and protein extractability among eight different broiler crosses. Poult. Sci. 72:583-588.
31. Zhou, H., and S. J. Lamont. 1999. Genetic characterization of biodiversity in highly inbred chicken lines by microsatellite markers. Anim. Genet. 30:256-264.