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ARS Home » Research » Publications at this Location » Publication #103533
Title: QUALITY AND SENSORY CHARACTERISTICS OF SELECTED POST-RIGOR, EARLY DEBONED BROILER BREAST MEAT TENDERIZED USING HYDRODYNAMIC SHOCK WAVES

Author
item MEEK, KIMBERLY - BROWN AND ROOT, INC
item CLAUS, JAMES - VPI&SU
item DUNCAN, SUSAN - VPI&SU
item MARRIOTT, NORMAN - VPI&SU
item Solomon, Morse
item KATHMAN, STEVEN - VPI&SU
item MARINI, MICHELE - VPI&SU

Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/1/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary: A major limiting factor in broiler processing is the need to age broiler breasts prior to their removal from the bone. A delayed boning time of 4 to 7 hours postmortem alleviates the toughening effect of early deboning, however, it results in a costly conversion process. The Hydrodyne process was examined as a potential intervention technology that could replace delayed boning time. Early deboned broiler breasts with tenderness problem were tenderized using the Hydrodyne process based on instrumental shear force results. However, the tenderness improvement with the Hydrodyne process was still not as successful as a delayed deboning step.

Technical Abstract: The first objective determined the effects of explosive amount and distance of the explosive to the meat surface in the Hydrodyne process on broiler breast tenderness. Early deboned (EB) breasts were removed immediately after initial chill (45 min postmortem), stored for 24 h (4 C), and subjected to one of four Hydrodyne treatments (200 g at 20 cm; 350 g at 23 cm; 275 g at 20 cm; and 350 g at 20 cm). Breasts were water cooked (78 C internal). Hydrodyne treatment (HYD) of 350 g at 20 cm produced the greatest reduction (28.3%) in Warner-Bratzler shear (WBS, 1.9-cm wide strips). This was the only treatment to improve tenderness (peak force 4.3 kg) to a level equivalent (P>0.05) to aged controls (CA; peak force 3.1 kg). The second objective determined the quality and sensory characteristics of Hydrodyne treated (350 g explosive at 20 cm) broiler breasts as compared to CA and EB. WBS values (1.0-cm wide and thick strips) )for CA (1.56 kg) were different from both HYD (3.7 kg) and EB breasts (4.7 kg). CA resulted in more tender, flavorful, and juicer breasts than EB and HYD. EB was higher in initial moisture release than HYD. EB breasts with tenderness problems can be tenderized by the Hydrodyne process based on WBS results. However, higher levels of explosive may be required to optimize the tenderness improvement of EB breasts that vary significantly in initial tenderness.