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Title: Effect of Chilling Method and Post-Mortem Aging Time on Broiler Breast Fillet Quality

Author
item HUEZO, R - UGA
item Northcutt, Julie
item Smith, Douglas
item FLETCHER, DANIEL - UCONN

Submitted to: Southern Poultry Science Society Meeting Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 10/13/2006
Publication Date: 1/26/2007
Citation: Huezo, R., Northcutt, J.K., Smith, D.P., Fletcher, D.L. 2007. Effect of Chilling Method and Post-Mortem Aging Time on Broiler Breast Fillet Quality [abstract]. Southern Poultry Science Society Meeting Abstracts. Poultry Science. 86(Suppl.1):738.

Interpretive Summary:

Technical Abstract: A study was conducted to determine the effects of chilling method (dry air or immersion) and post-mortem aging time on broiler breast fillet quality (raw fillet color, raw fillet pH, cook yield and Allo-Kramer shear). One hundred fifty eviscerated broiler carcasses were removed from a commercial processing line prior to chilling and transported to the laboratory. Half of the carcasses were chilled by dry air (3.5 m/s, -1.1 C, 150 min), while the other half were chilled by water immersion (0.6 C, 50 min). Immersion chilled (IM) carcasses were divided into 3 groups (0, 1.67 and 24 h) that corresponded to post-mortem fillet aging time on the carcass after chilling. Air chilled (AC) carcasses were divided into two groups (0 and 24 h). Because AC requires more time, AC fillets deboned immediately after chilling were aged for the same length of time as the 1.67 h IM fillets. One fillet from each carcass was used for raw pH and color (L*, a* and b*), while the other fillet was cooked (steam cooker, 95 C, 15 min) and used to determine yield and texture. The pH of IM and AC fillets was similar when fillets were aged for the same length of time post-mortem. Method of chilling has no effect on raw breast fillet color (P < 0.05); however, post-mortem aging time had a significant, but slight affect on lightness. Tenderness of IC fillets removed 0 and 1.67 h after chilling was similar and corresponded to the texture previously designated as “slightly tough” to “tough” by sensory panels (Allo-Kramer shear > 8 kg/g). Force to shear AC fillets deboned immediately after chilling (8.4 kg/g) was significantly lower than IM fillets (10.3 kg/g) aged for the same length of time (1.67 h). After 24 h aging, shear values for IC and AC fillets were < 8 kg/g and values were in the range considered to be “tender” to “very tender” by sensory panels. Cook yield of AC fillets was significantly higher than IM fillets for all deboning times. Results show that rigor may develop at a faster rate during AC as compared to IC; however, post mortem aging is still required to maximize tenderness.