Effect of Post-Mortem Boning Time During Simulated Commercial Processing on the Tenderness of Broiler Breast Meat

Dawson, Paul A.; Janky, D. M.; Dukes, M. G.; Thompson, Leslie; Woodward, S. A.

doi:10.3382/ps.0661331

Cited by 72 publications

(34 citation statements)

References 7 publications

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“…Because rigor mortis is not complete in the muscle early harvesting causes unacceptable toughness in the product (Lyon et al, 1985;Dawson et al, 1987). To prevent this, carcases must be aged for at least 4 h prior to harvesting to allow for rigor completion (Dawson et al, 1987). This ageing period is undersirable because of reduced meat yield and extra labour, space and energy requirements (Hirschler and Sams, 1998).…”

Section: Introductionmentioning

confidence: 98%

“…In an effort to supply the demand for fabricated pieces and to increase efficiency processors are harvesting breast meat soon after slaughter. Because rigor mortis is not complete in the muscle early harvesting causes unacceptable toughness in the product (Lyon et al, 1985;Dawson et al, 1987). To prevent this, carcases must be aged for at least 4 h prior to harvesting to allow for rigor completion (Dawson et al, 1987).…”

Section: Introductionmentioning

confidence: 99%

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Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases

Skarovsky¹,

Sams²

1999

British Poultry Science

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1. This study was to evaluate the effects of post-mortem electrical stimulation (ES) on carcase moisture loss and on tenderness, R-value and pH of breast fillets following air chilling. 2. In each of 4 replications, 8 birds were electrically stimulated and 12 birds were controls. The ES birds were stimulated at the head in a 1% saline bath (450 V, 0.45 A, 2 s on/1 s off for 7 pulses). After evisceration the carcases were air chilled in a cooler at 1 to 2 degrees C with an average relative humidity of 91% and an air speed of 44 m/min. 3. Breast fillets were harvested at 2 and 4 h postmortem from both ES and control carcases and also at 8 h postmortem from control carcases to determine moisture loss pH and R-value. 4. Although there was no significant effect of ES on shear value at 2 h postmortem, the ES fillets had a lower shear value mean than the control fillets at 4 h postmortem. There was no significant difference between the shear value means of the ES 4 h fillets and the control 8 h fillets. 5. ES accelerated the normal post-mortem decline in pH at both 2 and 4 h postmortem. 6. The R-value means for the control and ES samples were similar 2 h but the R-value mean of the ES samples was greater than the control at 4 h postmortem. 7. The results suggest that, when followed by air chilling, ES accelerates postmortem metabolism, reduces ageing by up to 50%, and has no effect upon evaporative moisture loss.

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Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases

Skarovsky¹,

Sams²

1999

British Poultry Science

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“…The pH value of meat was determined using a pH meter according to the method of Du and Ahn (2002). Meat tenderness and water-holding capacity were measured according to Wierbicki and Deatherage (1958) and Dawson et al (1987), respectively. Meat cholesterol content was assayed according to Richmond (1973), using the commercial kits produced by Biodiagonistic, Egypt.…”

Section: Meat Chemical and Physical Characteristics And Meat Fatty Acmentioning

confidence: 99%

The effect of omega-3 enriched meat production on lipid peroxidation, antioxidative status, immune response and tibia bone characteristics in Japanese quail

Ebeid¹,

Fayoud²,

El-Soud³

et al. 2011

Czech J. Anim. Sci.

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The objective of the present study was to research the effects of different supplemented dietary sources of n-3 polyunsaturated fatty acids (n-3 PUFA) to produce n-3 enriched meat on growth performance, meat quality, serum antioxidative status, immune response and tibia bone characteristics in Japanese quail. Three hundred 1-day-old Japanese quail chicks were randomly weighed and divided into five dietary treatments containing 0% oil (C, negative control), 2% vegetable oil (VO, positive control), 2% linseed oil (LO), 2% fish oil (FO) and a mixture of 1% linseed oil +1% fish oil (LO+FO). Body weight and feed consumption were recorded. Fatty acid profile, cholesterol content, chemical composition and physical characteristics of breast meat were determined. Serum thiobarbituric acid-reactive substances (TBARS), glutathione peroxidase (GSH-Px) activity and total antioxidant capacity were measured. No negative effects were detected in live weight, feed consumption and physical characteristics of meat. The incorporation of n-3 PUFA in the meat proved to be successful when different sources of n-3 PUFA were used. The supplementation of n-3 PUFA caused a significant decrease in TBARS values and a significant increase in both the GSH-Px activity and total antioxidant capacity. Interestingly, the inclusion of n-3 PUFA in quail diets enhanced the antibody titre and bone morphological characteristics. Therefore, it can be concluded that the inclusion of n-3 PUFA in diets at moderate levels increased the n-3PUFA content in meat, improved the antioxidative status, reduced lipid peroxidation, enhanced the antibody response and bone morphological characteristics and did not have any negative influence on physical characteristics of meat and growth performance in Japanese quail.

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“…Tenderness of broiler breast meat typically requires 4 to 6 h of aging time before deboning [4,5,6,7,8,9,10,11,12,13,14,15,16]. Aging fillets before deboning allows the development and resolution of rigor mortis and meat tenderization [8,12,17,18].…”

mentioning

confidence: 99%

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

Huezo

Northcutt

Smith

et al. 2007

Journal of Applied Poultry Research

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A study was conducted to determine the effects of chilling method and postmortem aging time on broiler breast fillet quality. One hundred fifty eviscerated broiler carcasses were removed from a commercial processing line before chilling and transported to the laboratory. Half of the carcasses were chilled by dry air, whereas the other half were chilled by water immersion. Immersion-chilled (IC) carcasses were divided into 3 groups (0, 1.67, and 24 h) based on postchill fillet aging time on the carcass. Air-chilled (AC) carcasses were divided into 2 groups based on fillet aging time (0 and 24 h postchill). Because AC requires more time to reach the same temperature, fillets removed immediately after chilling (0 h) were the same postmortem age as the 1.67 h IC fillets. Average pH values of IC and AC fillets were similar when fillets were aged for the same length of time postmortem. Method of chilling had no effect on raw breast fillet color; however, postmortem aging time had a slight but significant effect on fillet lightness. Shear values of IC fillets removed 0 and 1.67 h after chilling were similar and corresponded to sensory panel categories of slightly tough to tough (>8 kg/g). Shear values of AC fillets deboned at 0 h (8.4 kg/g) were slightly lower but not significantly different than the shear values for IC fillets (10.3 kg/g) aged for the same length of time (1.67 h). After 24 h of aging, shear values for IC and AC fillets were <8 kg/g and corresponded to sensory panel categories of tender to very tender. Cook yield (%) of AC fillets was significantly higher than cook yield (%) of IC fillets for all deboning times. Results show that air chilling has an accelerating effect on rigor mortis onset, but postchill aging time is required to maximize the proportion of tender meat.

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Effect of Post-Mortem Boning Time During Simulated Commercial Processing on the Tenderness of Broiler Breast Meat

Cited by 72 publications

References 7 publications

Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases

Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases

The effect of omega-3 enriched meat production on lipid peroxidation, antioxidative status, immune response and tibia bone characteristics in Japanese quail

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

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