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Title: TENDERIZATION OF HOT-BONED BROILER BREAST MEAT BY CLAMPING

Author
item CASON JR, JOHN
item LYON, CLYDE
item DICKENS, JAMES

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/1/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Deboned breast meat that shortens during rigor is tougher than breast meat that passes through rigor while attached to the carcass. In three experiments, hot-boned breast meat was clamped between rigid plates during chilling to determine whether tenderness is increased if the breast muscle not allowed to shorten during rigor. In each experiment, nine six-week-old dbroilers were processed in a pilot plant. Approximately fine minutes afte evisceration, each breast half was subjected to one of three treatments in incomplete block design. The three treatments were (1) left intact on the carcass, (2) hot boning, and (3) hot boning followed by clamping between ri aluminum plates approximately 7.2 mm apart. All treatments were then chill 60 minutes in an ice/water slush, after which intact breast halves were deboned and clamped breast halves were removed from the clamps. All breast halves were sealed in plastic bags, held overnight at 4 C, and cooked the following morning for 30 minutes in 75 C water. Warner-Bratzler shear val for the treatments were 9.2, 13.0, and 5.1 kg for the cold boned, hot boned and hot-boned clamped treatments, respectively, with significantly more ten meat in the clamped pieces. Cooked yield as a percentage of postchill weig was significantly higher for the clamped compared to the hot-boned pieces, 81.1 versus 77.3, with cold boned intermediate and not different from the other treatments. Off-the-carcass clamping of deboned breast meat prevents toughness due to shortening during rigor.