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Title: EFFECT OF POST-CHILL DEBONING TIME ON THE TEXTURE PROFILE OF BROILER BREEDER HEN BREAST MEAT

Author
item Lyon, Clyde
item Lyon, Brenda
item Savage, Elizabeth

Submitted to: Journal of Applied Poultry Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/31/2003
Publication Date: 12/20/2003
Citation: Lyon, C.E., Lyon, B.G., Savage, E.M. 2003. Effect of post-chill deboning time on the texture profile of broiler breeder hen breast meat. Journal of Applied Poultry Research. 348-355.

Interpretive Summary: Before any significant progress can be made in altering textural characteristics of a meat product, the basic profile of the meat and the possible alterations in that profile due to processing procedures must be known. Profiles have been developed for optimizing broiler breast meat characteristics based on changes in broiler processing procedures and processing time lines. This study focused on broiler breeder hen texture. The traditional goal for heavy fowl processors has been to remove the muscles, dice or grind the meat and sell it as an ingredient in other products. Although the number of breeder hens processed annually is much lower than the number of broilers, adding value to the end-product could result in new innovative product forms for this underutilized meat. This study profiled the texture of the breeder hen meat based on four post-chill (PC) deboning times (2, 4, 8, or 24 hours). Instrumental and sensory profiles of the breast meat from hens were determined. There were significant texture differences in the cooked fillets due to deboning time. Cooked yield for the fillets deboned 24 hours PC was lower than for fillets deboned 2 or 8 hours PC. The flavor profile was not affected by debone time. Based on these results, processors can build on the established profiles to compare effects of ingredient and/or other processing treatments to develop new innovative products.

Technical Abstract: Before any significant progress can be made in altering textural characteristics of a meat product, the basic profile of the meat and the possible alterations in that profile due to processing procedures must be known. A number of papers have been published addressing ways to optimize the textural characteristics of broiler breast meat. Changes in broiler processing procedures and processing time lines have been adopted by processors because of the results of these studies. While the number of breeder hens processed annually is much lower than the number of broilers, adding value to the end-product could result in new innovative product forms for this underutilized meat. The traditional goal for heavy fowl processors has been to remove the muscles, dice or grind the meat and sell it as an ingredient in other products. In an effort to expand the product forms of breeder hen meat, which is usually assumed to be tough and chewy, this study was designed to profile the texture of the meat based on four post-chill (PC) deboning times. Instrumental and sensory profiles of the breast meat from hens were determined. There were significant texture differences in the cooked fillets due to deboning time. Cooked yield for the fillets deboned 24 h PC was lower than for fillets deboned 2 or 8 h PC.