Novel deboning method of chilled broiler carcasses (prior to evisceration) and its effect on meat quality

Authors: THIPPAREDDI, HARSHA - University Of Georgia; RINCON, ANGELA - University Of Georgia; Bowker, Brian; Zhuang, Hong; Buhr, Richard - Jeff

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/21/2017
Publication Date: 7/17/2017
Citation: Thippareddi, H., Rincon, A., Bowker, B.C., Zhuang, H., Buhr, R.J. 2017. Novel deboning method of chilled broiler carcasses (prior to evisceration) and its effect on meat quality [abstract]. Poultry Science Association Meeting Abstract. 96(1):572P. p. 207.

Interpretive Summary: none

Technical Abstract: During traditional poultry processing, the two main sources of contamination of the broiler carcasses are (1) microorganisms on the exterior of the carcasses, that results in skin surface contamination and (2) microorganisms from the gastrointestinal contents of the carcass and subsequent cross contamination resulting from contaminated equipment surfaces that are not sanitized between each carcass. Since the majority of the muscles that are harvested as meat are on the exterior of the skeletal structure, the carcasses could be chilled without evisceration prior to the muscles being harvested. The objective of this research project was to evaluate the impact of slaughter process rearrangement on the instrumental quality of the breast fillets, the main economic driver for the U.S. broiler industry. Broilers (20) were obtained from a local commercial processor and processed using either the conventional method (evisceration prior to chilling) or the novel method (chilling without evisceration) and deboned after either 2 or 4 h of postmortem. Three independent replications were performed on three separate days. Meat quality characteristics, pH, purge loss, drip loss, salt induced moisture uptake, MORS peak and total shear force, and instrumental color (L*, a*, and b*, fresh and cooked) were determined. The ultimate pH of the breast fillets was similar (P>0.05) for the four treatments; eviscerated carcasses deboned after 2 or 4 h, and non-eviscerated carcasses deboned after 2 or 4 h (6.06, 5.98, 5.93 and 5.91, respectively). Similarly, instrumental color, purge loss (after 24 h) and cook loss were similar (P>0.05) for both fresh and cooked breast fillets. Chilling the non-eviscerated carcasses, followed by deboning (without prior removal of the gastrointestinal tract and contents) did not affect the meat quality and may be a potential method to eliminate the risk of microbial cross-contamination during evisceration process. Future research will quantify the potential microbial foodborne pathogen reduction (Salmonella spp. and Campylobacter) by utilizing this novel process. Potential issues related to regulatory ante- and post-mortem carcass inspection are being evaluated.