Changes in Nutrient Content during Chill‐holding of Ice‐packed and Deep‐chilled Broilers

Abstract

Packing and handling treatmentsThe changes in nutrient composition of broiler breast meat subjected to the following handling methods were determined: 1) ice-packed whole birds (IW), 2) ice-packed breasts (IB) and 3) deepchilled, tray-packed breasts (DCB). All were chill-held for 14 days in ice or dry in 2°C storage. Significant losses of Mg, K, Na and P (20, 37, 12 and 36%, respectively) were found in 14 days IB samples. The loss ln IW was 11, 26 and 27% for Mg, K and P, re spectively. DCB meat retained more minerals than those packed in ice. The highest loss after 7-14 days of chill-holding of DCB was 18% for P and 15% for K. Significant increase of Ca content was found (68-144% gain) for all samples stored after 7 days suggesting migration of Ca from bone to tissue. Proximate data, thiamin and riboflavin content did not change.The ice-packed whole birds and whole breasts were obtained on the day of processing. They were transported to our laboratory within 1 hr. Upon arriving, 15 whole birds were randomly selected as the control birds and each was packed individually in a plastic poultry bag, sealed and frozen at -34°C. The remaining whole birds as well as all the whole breasts were packed in crushed ice in cardboard boxes and placed in a refrigera;ted room (2'C) for up to 14 days. Ice was added during this periT as needed. Boxes were placed on steel cart racks in a slightly tilted position to allow liquid to drain out.The deepchilled, tray-packed breast samples were the routinely processed birds cut into breast pieces in the plant. Four halves were packed per tray (tray size 17 x 22 x 2 cm), wrapped with plastic film, heat sealed and blast-frozen at -40°C for approximately 45 min until the outer shell of the meat was frozen, but the inner portion was still soft. These trays were then stored at -2.2'C (28OF) for 4 days. Then, they were placed in a large plastic bag, placed in insulated containers packed with ice, and transported to our laboratory. These trays were held at 2°C up to 10 additional days, Le., total 14 days from the day of processing.

Nutrient Characterization of Color Modified and Unaltered Flaked Turkey Thigh Meat

“…The 70% retention level was unexpected as riboflavin is reported to be susceptible to loss through leaching, exposure to air (which happened during mixing) and an alkaline pH (Anonymous, 1986). The results of this study generally agree with Ang et al (1982) and Ang and Hamm (1983) who showed no losses (P>0.05) of riboflavin due to leaching in chill-holding and ice-s1ush chilling of broilers. Also, Unklesbay et al (1983) (Table 6).…”

“…Orthophosphates, as well as pyro-and polyphosphates, are known to increase waterbinding in cooked meat (Hellendoorn, 1962 Hultin, 1985). In ice-packed products stored at 2°C for 14 days, losses (P<0.05) of Mg, K and P were noted for whole birds and these same minerals plus Na were lost from broiler breasts due to leaching (Ang et al, 1982). Neither thiamin nor riboflavin concentrations changed significantly for either product.…”

Effect of Ice-Pack Storage of Broiler Parts with or Without Bone on the Mineral Levels of Meat

“…Four types of cut-up parts resulted: breast with bone, breast without bone, thigh with bone, and thigh without bone. They were packed with crushed ice in individual cardboard boxes (with drain 896 at Simon Fraser University on May 30, 2015 http://ps.oxfordjournals.org/ Downloaded from holes) and stored at 2 C as described by Ang et al (1982). The ice was filled as needed for the full 14 days.…”

“…The analytical procedures for the proximate composition and P, K, Mg, Na, and Ca content were the same as described by Ang et al (1982), except that each piece was analyzed individually instead of as a composite. Duplicate determinations were made for each sample.…”

“…The leaching of mineral elements took place not only during the immersion-chilling process but also during cold storage of whole broilers or parts in crushed ice or deep-chilled dry packs (Ang et al, 1982). Although P, K and magnesium (Mg) contents decreased during storage, the Ca content increased significantly.…”