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1、MeatqualityanditsgeneticimprovementBiological,Nutritional,andProcessingFactorsAffectingBreastMeatQualityofBroilersGeneticimprovementinmeatquality:potentialsandlimitationsSelectiononthetechnologicalqualityofthemeatinpoultryBiological,Nutritional,andProcessingFactorsAffecting BreastMeatQualit
2、yofBroilersHéctorL.SantiagoAnadónDissertationsubmittedtothefacultyofVirginiaPolytechnicInstituteandStateUniversityinpartialfulfillmentoftherequirementsforthedegreeofPh.D.InAnimalandPoultrySciencesMeatqualityisatermusedtodescribetheoverallmeatcharacteristicsincludingitsphysical,chemical,morp
3、hological,biochemical,microbial,sensory,technological,hygienic,nutritionalandculinaryproperties(Ingr,1989).Appearance,texture,juiciness,wateriness,firmness,tenderness,odorandflavorareamongthemostimportantandperceptiblemeatfeaturesthatinfluencetheinitialandfinalqualityjudgmentbyconsumersbefo
4、reandafterpurchasingameatproduct(Crossetal.,1986).Quantifiablepropertiesofmeatsuchaswaterholdingcapacity,shearforce,driploss,cookloss,pH,shelflife,collagencontent,proteinsolubility,cohesiveness,andfatbindingcapacityareindispensableforprocessorsinvolvedinthemanufactureofvalueaddedmeatproduct
5、s(Allenetal.,2019).Meatquality—ColorInpoultryaswellasinotherspecies,colorvariationsinmeathavereceivedconsiderableattentionfromresearchersbecauseoftheirdirectinfluenceonconsumeracceptanceandhighcorrelationwiththefunctionalcharacteristicsofmeat.Poultryistheonlyspeciesknowntohavemuscleswithmar
6、keddifferencesincolor,andthemeathasbeenclassifiedaseitherwhiteordark.Thesemarkeddifferencesarelargelyduetomusclebiochemistryandhistology.Consequently,freshrawbreastmeatisexpectedtohaveapalepinkcolor,whilerawthighandlegmeatareexpectedtobedarkred.However,considerablevariationincoloranddiscolo
7、rationofpoultrymeatoccursandisofgreatconcernfortheindustry.Discolorationmayoccurintheentiremuscleoronlyinaportionofamuscleduetobruisingorbrokenbloodvessels(Froning,2019).Thebreastmuscleismoresusceptiblethanthethighandlegmusclestovariationsincolorbecausei
