AVS-4130 Lecture Notes - Lecture 6: Meat Tenderness, Free Range, Grilling
21 Apr 2020
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6 - poultry products - meat: poultry meat tenderness, a function of connective tissue which increases with, age, most poultry are slaughtered before sexual maturity. Kosher: market ready to cook (rtc) dressed, eviscerated, head and feet off, whole bird, parts, chicken parts special. 5: common pathogens, listeria monocytogenes, staphylococcus aureus, e. coli, enterobacteria sp, problems with the production of broilers 2 major. Myopathies (problems with muscling: we have selected broiler chickens for generations for fast growth and development of lots of breast muscle. 6: infiltration of connective tissue and fatty tissue, to replace muscle, white striping, can be seen in live birds may turn on back and unable to right themselves. 7: nutrition / management slower growth rates, white striping of breast, white striping, parallel to the muscle fibers of breast, tenders, and thighs, small broilers (<7 lb = 10-20%) large broilers (> 8. 5 lb = 35-40%: protein breakdown, decreased protein, lipid infiltration, increased fibrosis, correlated with wooden breast.
