Effects of Salt and Phosphate Treatments on Deboned Meat from Light and Heavy Fowl

Abstract

Experiments were conducted on white and dark raw deboned meat from light and heavy fowl to observe effects of sodium chloride and polyphosphate (Kena) soak treatments before cooking. Treatments were soaked overnight at 3 C in the following solutions: distilled water, 2% sodium chloride, 3% Kena (commercial polyphosphate mixture), and 2% sodium chloride + 3% Kena. White and dark meat from light and heavy fowl were treated separately. Determinations were made of proximate composition after soak and after cook, sodium chloride and phosphorus absorption and retention, percent weight gain after soak, and percent cook yield. Sensory evaluations and objective texture measurements were also made on water-cooked pieces.Significant (P<.05) effects of the phosphate, with and without sodium chloride, were noted in improved sensory quality and lower shear values of meat from light fowl. Soaking heavy fowl in phosphate, with and without sodium chloride, significantly (P<.05) reduced objective texture values for hardness, cohesiveness, springiness, and chewiness. The various meat-fowl combinations responded differently to the amount of sodium chloride and phosphorus absorbed on soaking and retained after cooking. However, the primary source of variation in the data was due to treatment of soaking in sodium chloride or phosphate, alone or in combination. (

Effects of Sodium Chloride and Polyphosphate Pretreatments on Fowl Meat Processed in Flexible Pouches

“…In addition, attempts have been made to reduce the toughness, increase the cooked yield, and reduce oxidative off-flavors of fowl meat by incorporation of sodium chloride (NaCl) or phosphates or combinations of these salts (Kahlenberg and 1 Former affiliation: Quality Evaluation Research Unit, USDA, ARS, RRC, Athens, GA; presently with Dacus, Inc., P. O. Drawer 528, Tupelo, MS 38801. Funk, 1961;Lyon, 1983Lyon, , 1984Oblinger et al, 1977;Palladino and Ball, 1979;Schermerhorn and Stadelman, 1964).…”

“…Traditional alternatives for market outlets have been canned boned chicken, soups or stews, and more recently, patties (Lyon et al, 1983) and restructured steaks (Seideman et al, 1981;1982). These product forms involve the utilization of fowl meat that has been reduced in size (diced, ground, flaked) to disrupt fibrillar proteins and connective tissue that relate to toughness.…”

Effects of Sodium Chloride and Sodium Polyphosphate Treatments on Proximate Composition, Selected Mineral Content, and Sensory Properties of Canned Fowl

“…Ash contents of cooked dark meat were not significantly (P>.05) affected by soak treatments, although treatments in sodium chloride and polyphosphates increased the ash contents numerically. In a previous report (Lyon, 1983) 2 Values in columns for treatments are means of 12 observations. treatment effects were observed for ash contents in dark meat, heavy fowl.…”

“…Polyphosphates and inorganic salts (including sodium chloride) have been reported to increase tenderness, cook yield, and hydration of 'Mention of commercial products does not imply recommendation over others not named. proteins in poultry and red meat (Wierbicki et al, 1957;Farr and May, 1970;Shults and Wierbicki, 1973;Oblinger et al, 1976Oblinger et al, , 1977Peterson, 1977;Grey et al, 1978;Klose et al, 1978;Lyon, 1983). Salt and phosphates have been shown to be less effective for fowl meat than for broiler or turkey meat (Schermerhorn and Stadelman, 1964;Monk et al, 1964;Kahlenberg and Funk, 1961).…”

“…However, methods of incorporating polyphosphates and inorganic salts have varied depending on the intended use of the final product. Methods have included incorporating the additives into chill water of hen carcasses (Schermerhorn and Stadelman, 1964;Monk et al, 1964); using the additives in cook water (Kahlenberg and Funk, 1961); injecting whole muscle with inorganic salts to equalize charge (Palladino and Ball, 1979); and soaking postrigor deboned whole muscle in solutions of phosphates, or salt or both (Lyon, 1983). Polyphosphates have also been added to uncooked broiler meat chunks in cans that were sealed and retorted (Rao et al, 1975).…”