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Relative Differences in Tenderness of Breast Muscle in Normal and Two Dystrophic Mutant Strains of Chickens
Author(s) -
PETERSON D. W.,
LILYBLADE A. L.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb00905.x
Subject(s) - tenderness , mutant , muscle hypertrophy , pectoral muscle , anatomy , atrophy , pectoralis major muscle , broiler , chemistry , biology , endocrinology , medicine , food science , biochemistry , gene
SUMMARY– Cooked samples of Pectoralis major muscles from one normal and two mutant dystrophic lines of chickens were compared for tenderness using a mechanical device. The muscles from one of these lines, characterized by partial atrophy, were found to be significantly more tender than normal muscles, whereas the muscles from the second mutant line, characterized by hypertrophy were much tougher than normal muscles. Cooking‐weight losses were much greater in both of the dystrophic mutant lines than in the normal line. Some relationships between composition of the three muscle types and their textural qualities are discussed.