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ARS Home » Research » Publications at this Location » Publication #79169
Title: EFFECTS OF CARCASS STIMULATION, DEBONING TIME AND MARINATION ON COLOR AND TEXTURE OF BROILER BREAST MEAT.

Author
item LYON, CLYDE
item LYON, BRENDA
item DICKENS, JAMES

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: 8/18/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Toughness of cooked breast meat due to the lack of post-chill(PC) aging continues to be a major problem for further-processors.In this study, the effects of treatments known to influence ultimate meat texture were evaluated. Treatments were electric stimulation, PC deboning times (0,.5, 1.0, 1.5 h), and marination. For each PC deboning time, non-stimulated, stimulated and non-marinated, marinated samples were evaluated for raw and cooked color (L, a*, b* values), cooked yield and objective texture (Warner-Bratzler shears). The birds were processed under commercial conditions on 2 separate days. Birds were subjected to electric stimulation (200 volts AC, .5 s on,.5 s off) during bleeding. Remaining carcasses were held on ice for the appropriate PC time prior to breast muscle removal. Half of the breasts from each deboning time were needle marinated with a salt/phosphate solution. All breasts were sprayed with water prior to freezing. Samples were tempered at 3 C for 24 h prior to recording raw color measurements. Tempered muscles were placed in bags and cooked in 85 C water for 40 min. After cooking, juice was decanted and color measurements recorded for the meat and juice. A 1.9 cm wide strip was removed and sheared twice for objective texture analysis. Marination and stimulation had more effect on the variables measured than PC deboning time. Raw and cooked weight, cooked yield and height all increased due to marination, and decreased due to stimulation. Both treatments resulted in significant decreases in shear values. Marinated breasts required an average of 3.18 kg to shear compared to 6.15 kg for non-marinated breasts. Carcasses subjected to stimulation required an average of 3.65 kg to shear compared to 5.67 kg for non-stimulated carcasses.