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1、MeatqualityanditsgeneticimprovementBiological,Nutritional,andProcessingFactorsAffectingBreastMeatQualityofBroilersGeneticimprovementinmeatquality:potentialsandlimitationsSelectiononthetechnologicalqualityofthemeatinpoultryBiological,Nutritional,andProcessingFactorsAffecti
2、ng BreastMeatQualityofBroilersHéctorL.SantiagoAnadónDissertationsubmittedtothefacultyofVirginiaPolytechnicInstituteandStateUniversityinpartialfulfillmentoftherequirementsforthedegreeofPh.D.InAnimalandPoultrySciencesMeatqualityisatermusedtodescribetheoverallmeatcharacteris
3、ticsincludingitsphysical,chemical,morphological,biochemical,microbial,sensory,technological,hygienic,nutritionalandculinaryproperties(Ingr,1989).Appearance,texture,juiciness,wateriness,firmness,tenderness,odorandflavorareamongthemostimportantandperceptiblemeatfeaturesthat
4、influencetheinitialandfinalqualityjudgmentbyconsumersbeforeandafterpurchasingameatproduct(Crossetal.,1986).Quantifiablepropertiesofmeatsuchaswaterholdingcapacity,shearforce,driploss,cookloss,pH,shelflife,collagencontent,proteinsolubility,cohesiveness,andfatbindingcapacity
5、areindispensableforprocessorsinvolvedinthemanufactureofvalueaddedmeatproducts(Allenetal.,1998).Meatquality—ColorInpoultryaswellasinotherspecies,colorvariationsinmeathavereceivedconsiderableattentionfromresearchersbecauseoftheirdirectinfluenceonconsumeracceptanceandhighcor
6、relationwiththefunctionalcharacteristicsofmeat.Poultryistheonlyspeciesknowntohavemuscleswithmarkeddifferencesincolor,andthemeathasbeenclassifiedaseitherwhiteordark.Thesemarkeddifferencesarelargelyduetomusclebiochemistryandhistology.Consequently,freshrawbreastmeatisexpecte
7、dtohaveapalepinkcolor,whilerawthighandlegmeatareexpectedtobedarkred.However,considerablevariationincoloranddiscolorationofpoultrymeatoccursandisofgreatconcernfortheindustry.Discolorationmayoccurintheentiremuscleoronlyinaportionofamuscleduetobruisingorbrokenbloodvessels(Fr
8、oning,1995).Thebreastmuscleismoresusceptiblethanthethighandlegmusclestovariationsincolorbecausei
