Processing Factors Affecting Yields and Meat Quality of Smoked Bobwhite Quail

Abstract

Bobwhite quail (equal numbers of males and females) were processed at 16 weeks of age in each of two trials to study the effect of different chilling times, water agitation, and chill water salt concentration on cooling rate, thaw loss after frozen storage, yields, and quality characteristics of smoked Bobwhite quail meat. Sodium chloride solutions of 0, 5, and 10% were used for chilling carcasses either without agitation for 16 hr or with agitation for 3 hr.Brine chilling with or without agitation resulted in faster cooling rate when compared with the control (0% NaCl). Non-agitated chilling of carcasses in 5% NaCl solution resulted in significantly (P<.05) higher ready-to-cook yield, less thaw loss, higher cook yield, more tender meat and better organoleptic characteristics as compared with the control. No advantages in yields or quality were obtained by increasing the non-agitated chilling time from 8 to 16 hr. Agitated brine-chilling in 10% NaCl solution resulted in either partially or completely frozen carcasses during the chilling operation. Meat from carcasses chilled in the 10% NaCl was also characterized as being too salty by the panelists.Regardless of chilling technique, tissue salt concentration increased in proportion with both chill time and brine concentration.

Marinating Broiler Parts: The Use of a Viscous Type Marinade

“…This differs from some of the previous literature cited. Arafa et al (1979) reported that salt concentration in tissues increased in proportion with both chill time and brine concentration in a study of smoked Bobwhite quail. In addition, the solubility of the marinade components, whether they were water or fat soluble, and the ability of the solution used to carry these components to penetrate the food material were factors in penetration (Reitz and Wanderstock, 1965).…”

Physical Characteristics and Sensory Evaluation of Cooked Pectoralis superficialis from Broiler Carcasses Chilled in Water or Brine Solutions Under Commercial Time and Temperature Conditions

“…Some panelists (6%) detected a "slight saltiness" in the brinechilled samples, preferring them over the controls; however, no panelists commented that the meat was "too salty". Arafa et al (1979) reported that 80% of the panelists evaluating smoked quail meat chilled in 10% NaCl deemed it "too salty". Pectoralis superficialis meat NaCl content, ranging from .52 to .69% in this study, was not objectionable to sensory panelists and may not have been detected by 2% of the panelists indicating no preference for either sample.…”