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ARS Home » Research » Publications at this Location » Publication #140958
Title: PRESSURIZED MARINATION OF BROILER BREAST FILLETS

Author
item SMITH, DOUGLAS
item YOUNG, LOUIS

Submitted to: Southern Poultry Science Society Meeting Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 11/15/2002
Publication Date: 7/6/2003
Citation: Smith, D.P., Young, L.L. 2003. Pressurized marination of broiler breast fillets. Southern Poultry Science Society Meeting Abstracts.

Interpretive Summary:

Technical Abstract: An experiment was conducted to determine the feasibility of an alternative marination application method for broiler breast fillets. In two replicate trials, two replications of each of two treatments (pressure tumble marination, PRESS, or vacuum tumble marination, VAC) were assigned ten fillets each (n=80). Postchill broiler carcasses from a commercial plant were obtained and held 4 h postmortem, fillets deboned, weighed, individually tagged, and marinated in a 15% solution (92% water, 6% salt, 2% STPP) in both treatments. PRESS tumble settings were 15 PSI at 14 RPM for 15 min.; VAC tumble settings were 15 mm Hg at 14 RPM for 15 min. PRESS and VAC tumble chambers were similar size and shape, with interior baffles installed. Fillets were then weighed, cooked, reweighed, and duplicate slices of each sheared by the Warner-Bratzler method. Percent pickup, drip loss, cook loss, and overall yield were calculated. There was no significant difference (P<0.05) between PRESS and VAC for pickup (11.4 vs. 12.1%, respectively) or shear (5.4 vs. 4.9 kg, respectively). PRESS was significantly lower than VAC for drip loss (0.1 vs. 2.2%, respectively) and cook loss (6.9 vs, 8.8%, respectively). PRESS yield (93.1%) was significantly higher than VAC yield (91.2%). Marination of breast fillets with pressure tumbling may be an acceptable alternative to vacuum tumbling, improving yield through lower drip and cook losses.