Characterization and consumer acceptance of white striping in broiler breast fillets PDF
Preview Characterization and consumer acceptance of white striping in broiler breast fillets
UUnniivveerrssiittyy ooff AArrkkaannssaass,, FFaayyeetttteevviillllee SScchhoollaarrWWoorrkkss@@UUAARRKK Graduate Theses and Dissertations 8-2012 CChhaarraacctteerriizzaattiioonn aanndd CCoonnssuummeerr AAcccceeppttaannccee ooff WWhhiittee SSttrriippiinngg iinn BBrrooiilleerr BBrreeaasstt FFiilllleettss Vivek Ayamchirakkunnel Kuttappan University of Arkansas, Fayetteville Follow this and additional works at: https://scholarworks.uark.edu/etd Part of the Food Processing Commons, and the Poultry or Avian Science Commons CCiittaattiioonn Ayamchirakkunnel Kuttappan, V. (2012). Characterization and Consumer Acceptance of White Striping in Broiler Breast Fillets. Graduate Theses and Dissertations Retrieved from https://scholarworks.uark.edu/ etd/530 This Dissertation is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected]. CHARACTERIZATION AND CONSUMER ACCEPTANCE OF WHITE STRIPING IN BROILER BREAST FILLETS CHARACTERIZATION AND CONSUMER ACCEPTANCE OF WHITE STRIPING IN BROILER BREAST FILLETS A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Poultry Science By Vivek Ayamchirakkunnel Kuttappan Kerala Agricultural University Bachelor of Veterinary Science and Animal Husbandry, 2004 Kerala Agricultural University Master of Veterinary Science in Livestock Products Technology, 2006 August 2012 University of Arkansas ABSTRACT White striping is an emerging issue in the broiler meat industry which causes concerns among the producers. The condition is characterized by the occurrence of white striations, parallel to the direction of muscle fibers, mainly in broiler breast fillets and thighs. Fillets can be categorized as NORM (normal or no striping), MOD (moderate) and SEV (severe) depending on the degree of white striping. As a result of few previous research studies on the condition, there is no information available on the impact of white striping on the consumer acceptance and various meat quality attributes. Our hypothesis was that the occurrence of the condition could be associated with tissue changes in meat and the physical appearance of the striations on the meat may affect the purchase intent of the product. The present study was intended to determine the consumer acceptance, meat quality and pathological changes associated with different degrees of white striping. The effects of growth rate, strain, gender, and dietary vitamin E level on the occurrence of condition were also evaluated. The results from the present study showed that MOD and SEV degrees of white striping reduced (P < 0.05) the consumer acceptance of the broiler breast fillets due to its marbled or fatty appearance. However, the condition did not show (P > 0.05) any effect on cooked meat quality attributes, mainly tenderness. Serologic profile and the histopathological findings indicated chronic myopathic tissue changes associated with higher degrees of white striping. These tissue changes were also manifested as increase in fat (P < 0.05) and decrease (P < 0.05) in protein contents as the degree of white striping increased from NORM to SEV. The occurrence of MOD and SEV degrees was closely associated (P < 0.05) with heavier birds or increased growth rate in broilers. Nonetheless, the incidence of the condition showed neither any strain/gender predilection nor relation to dietary vitamin E level. In conclusion, white striping is a growth associated myopathic condition seen in fast growing broiler birds which can affect the consumer acceptance and proximate composition of broiler breast fillets. This dissertation is approved for recommendation to the Graduate Council Dissertation Director: (Dr. Casey M. Owens) Dissertation Committee: (Dr. Jean-François Meullenet) (Dr. Billy M. Hargis) (Dr. Jason K. Apple) DISSERTATION DUPLICATION RELEASE I hereby authorize the University of Arkansas Libraries to duplicate this thesis when needed for research and/or scholarship. Agreed (Vivek Ayamchirakkunnel Kuttappan) Refused (Vivek Ayamchirakkunnel Kuttappan) ACKNOWLEGEMENTS I deem it as a great opportunity in my life to pursue a PhD in Poultry Science from world’s best institution, Center of Excellence for Poultry Science, University of Arkansas, Fayetteville. It is of immense pleasure to submit this dissertation for the realization of my dream, adding aninfinitesimally small drop to the Cosmic Ocean of Knowledge. At this moment of supreme triumph in my career, I am really humbled and thankfully remember the people who helped, supported, inspired and trusted me. I use this opportunity to record my deepest sense of acknowledge to all concerned. First of all, I would like to express my obligation and heartfelt indebtness to my major advisor Dr. Casey Owens Hanning for providing me the wonderful opportunity to be a part of her research program. The successful culmination of my program would not have happened without her meticulous guidance, incessant support and valuable suggestions through out my study and research. My honest reverence and thanksfor her trust in me and the liberty she gave me which helped to explore a great deal in my challenging research project. Let me express my grateful acknowledge to Dr. Jean-François Meullenet for the generous help, kind co-operation, tremendous patience and tiring efforts offered by him during various stages of my research. I learned a lot of things from him, especially how to take pleasure in analyzing the data. I owe a great deal to Dr. Billy M. Hargis who always rendered me precious suggestions, creative criticisms and affectionate encouragement. His inspiring comments helped me a lot to overcome the hurdles for the completion of this research. Dr. Jason K. Apple always gave a warm welcome to discuss my data, answering my crazy questions and guiding me through the right path in my research. I am really obliged to him for the sincere efforts and hereby express my deepest acknowlegdement for his munificent support, unstinted help and pleasant co- operation. I would like to extend my special thanks to Drs. Marcy, Clark, Andy, Waldroup, Coon, Huff, Wideman, Bottje, Lee, Shivaprasad, Erf, Valentine, Shaw, McKee, and Emmert for the wholehearted and indispensable support which gave me the strength to get over the toughest moments encountered at various times during this voyage. I will always treasure the magnanimous care experienced from Donna Delozier and Nanping Wang so that I never felt I am away from my home. With great fondness, I express my feeling of gratefulness to my colleagues Valerie, Geetha, Catalina, Sandro, Sarah, Changi, Franco, Claudia, Sunil, Danny, Mirosh, Godshen, Arun, Nikhil, and all others for the openhanded help, concern and indomitable encouragement at all times. It is my responsibility to appreciatively remember the timely help and support provided by the staffs at Department of Poultry Science, Feed mill, Poultry farm and Poultry processing pilot plant. I acknowledge the support of Cobb-Vantress, Inc. (Siloam Springs, AR) and the University of Arkansas, Division of Agriculture (Fayetteville, AR) throughout this study. No words are enough to express my sincere and heartfelt gratitude to my beloved parents who rendered their prayers, support, encouragement and even a great part of their life for my well being. Foremost, I bow before the Almighty for the divine guidance, constant protection and blessings showered upon me all the way through my life.
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