Evacuation of age, gender, strain, and diet on the cooked yield and smear values of broiler breast fillets

Poultry processors are concerned that small changes made in the procedures used to grow broilers will affect the quality of the meat, such as the text ure. This survey attempted to determine how much the texture was affected b y small changes in the diet fed to the bird, the strain of the bird when it is processed, and the gender of the bird. The cooked fillets were tested f or texture using two different devices. No effects on texture were detected due to diets, strains, or gender used in this study. All meat samples rega rdless of age, gender, diet, strain, or texture-assessing device would be c onsidered tender. This data indicates that minor changes in diet, strain, a nd age that could happen in industry would have minimal effects on the ulti mate meat quality of the fillets.