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United States Department of Agriculture

Agricultural Research Service

Research Project: THE ADVANCEMENT OF SPECTROSCOPIC SENSORS/CHEMOMETRIC ANALYSIS/BIOBASED PRODUCTS FOR QUALITY ASSESSMENT OF FIBER, GRAIN, AND FOOD COMMODITIES

Location: Quality and Safety Assessment Research Unit

Title: Effect of cold storage and cooking preparation methods on Warner-Bratzler shear force values and cook yield of chicken breast fillets

Authors
item Zhuang, Hong
item Liaw, I - UNIV. OF GEORGIA
item Savage, Elizabeth

Submitted to: National Meeting of Institute of Food Technologists/Food Expo
Publication Type: Abstract Only
Publication Acceptance Date: March 5, 2007
Publication Date: July 26, 2007
Citation: Zhuang, H., Liaw, I., Savage, E.M. 2007. Effect of cold storage and cooking preparation methods on Warner-Bratzler shear force values and cook yield of chicken breast fillets. National Meeting of Institute of Food Technologists/Food Expo.

Technical Abstract: Warner-Bratzler (WB) shear force and cook yield are widely used indications of chicken breast meat quality. Experimental design and work load commonly necessitate storage of chicken breast fillets in a refrigerator or freezer before parameters can be measured. The objective of this study was to investigate the effect of cold or frozen storage and/or thawing methods on WB shear force values and cook yield of chicken fillets. Broiler Pectoralis major were deboned early postmortem (2-h) and stored in either a refrigerator (4 degrees C) or freezer (-20 degrees C) for 7 days before cooking. Thawing methods included cooking directly from the frozen stage or cooking after thawing 24 hours in a refrigerator. Samples, in individual cooking bags, were cooked in a Henny Penny MCS-6 combi oven. Cook yield was determined using 100 x cooked weight divided by raw weight, and WB shear force was measured using a TA-XTPlus Texture Analyzer and a TA-7 WB shear type blade. Our results showed that storage at refrigeration and frozen temperature for 7 days resulted in decreased WB shear force values of cooked chicken fillets. Compared to the 0-d control, the 7-d refrigerated storage resulted in average 20% shear force loss, the 7-d frozen storage and cooking from frozen stage directly resulted in average 35% shear force loss, and the 7-d frozen storage and cooking after thaw resulted in average about 50% shear force loss. The storage effect on cook yield also varied with the storage temperature and thawing methods. Our results indicate that cold or frozen storage for 7 days and frozen storage followed by thawing could affect the WB shear force values and cook yield of cooked chicken breast fillets deboned at the early postmortem stage.

Last Modified: 7/22/2014
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