Sensory, Physical, and Microbiological Comparison of Brine-Chilled, Water-chilled, and Hot-packaged (No Chill) Broilers

Janky, D. M.; Arafa, A. S.; Oblinger, J. L.; Koburger, J. A.; Fletcher, D. L.

doi:10.3382/ps.0570417

Cited by 21 publications

(9 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A statistically significant (P<.05) higher cook yield was observed in favor of the brine chilled carcasses, approximately 76% and 67% for the brine chilled and slush-ice chilled carcasses, respectively. These data were in agreement with report on broilers by Janky et al (1978a).…”

Section: Effect Of Brine Type On Yield Thawing Loss After Frozen Stosupporting

confidence: 95%

“…Panelists also gave higher juiciness scores for the brine chilled samples as compared with the control samples. These data support the conclusion of Janky et al (1978a) in work done with broilers that salt-brine chilling increased the water holding capacity of muscle tissues. Thus more tender and juicier meat would result along with less drip and higher cooking yield.…”

Section: Effect Of Brine Type On Yield Thawing Loss After Frozen Stosupporting

confidence: 86%

“…Although cured and smoked pork and beef products have been much more popular than poultry in the past, recently the demand for further processed smoked poultry products, particularly as a gourmet item, has increased. Several researchers have reported on the effect of salt-brining and smoking on yields, eating quality, and microbial characteristics of spent hens (Janky et al, 1978b;Oblinger et al, 1977), broilers (Janky et al, 1978a), and pheasant (Deethardt and Hettler, 1973). The immersion of RTC broilers in NaCl solutions prior to smoking has been shown to increase meat tenderness (Oblinger et al, 1976).…”

Section: Introductionmentioning

confidence: 98%

See 2 more Smart Citations

Processing Factors Affecting Yields and Meat Quality of Smoked Bobwhite Quail

et al. 1979

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Effect Of Brine Type On Yield Thawing Loss After Frozen Stosupporting

confidence: 95%

Section: Effect Of Brine Type On Yield Thawing Loss After Frozen Stosupporting

confidence: 86%

Section: Introductionmentioning

confidence: 98%

See 1 more Smart Citation

Processing Factors Affecting Yields and Meat Quality of Smoked Bobwhite Quail

et al. 1979

Self Cite

View full text Add to dashboard Cite

show abstract

“…This was probably due to some flavor components penetrating during the cooking process. Evidence has been presented that salt penetrates the skin of broilers (Janky et al, 1978a), broiler breeder hens (Janky et al, 1978b), and turkeys (Sheldon et al, 1982). There was no increased flavor intensity with increased time, although the amount of marinade adhering to the uncooked skin was found to increase as the length of the treatment increased (Fig.…”

Section: Resultsmentioning

confidence: 88%

Marinating Broiler Parts: The Use of a Viscous Type Marinade

Post

Heath

1983

Poultry Science

View full text Add to dashboard Cite

A series of experiments was conducted to investigate the microbiological characteristics, amount of marinade pickup, cooking losses, flavor intensity, and overall preference of marinated broiler parts. The effects of marinating for 10, 20, and 30 min at 1.7, 10, and 18 C in a viscous type marinade were determined for each of the parameters.The microorganisms on the skin surface were reduced as the length of time the samples were marinated was increased to 30 min when compared to the ones not marinated. No effect of marinade temperature was found on surface microbe numbers. No differences in the number of organisms in the marinade solution were found attributable to length of time of marinating, temperature of the marinade, and exposure to the broiler part. Sterile and nonsterile marinade solutions were used to evaluate the influence of the solution on skin surface microorganisms. In the sterile marinade at 22 C, the number of organisms increased from 0 to 4.97 cfu/ml after exposure to the broiler parts for 30 min. The nonsterile marinade increased from 3.72 to 4.92 cfu/ml under the same conditions. The number of organisms on the skin surface increased during the first 10 min when compared to the control after exposure to the nonsterile marinade. The samples exposed to the sterile marinade for 10 min at 22 C showed a decrease from the control followed by an increase at 20 and 30 min when compared to those marinated for 10 min.The amount of marinade remaining on the skin surface increased as the time of exposure increased. The skin samples marinated for 10 min at 1.7 C picked up less than those marinated at 10 and 18 C and those marinated for 30 min at 1.7 C picked up more than those at 10 or 18 C. When broiler parts were evaluated, drumsticks picked up less marinade than the breasts (split) or thighs.Percent cooking losses for breasts (split), drumsticks, and thighs were not affected by the length of time or temperature of the marinade. Drumsticks had less cooking loss than either breasts or thighs.Flavor intensity was greater when ratings of marinated samples were compared to those not marinated for samples with skin attached but not in those with the skin removed. This indicated that the marinade did not penetrate the skin. There were no differences in flavor intensity when time of exposure and temperature of the marinade were evaluated. (

show abstract

“…Chilling poultry in sodium chloride (NaCl) solutions (brine chilling) has been shown to increase tenderness of muscle aged intact on the carcass (Janky et al, 1978Arafa et al, 1979a,b;Hoey et al, 1983). Soaking spent hen carcasses (postchill) in salt water has also been observed to increase tenderness of the cooked meat (Marion et al, 1964;Oblinger et al, 1977).…”

Section: Introductionmentioning

confidence: 96%

Effects of Salt Brine Chilling and Hot Boning on Tenderness of Canned Fowl Light Meat

Mathusa

Janky

1984

Poultry Science

Self Cite

View full text Add to dashboard Cite

Two trials were conducted to determine the effects of hot boning and 5% NaCl brine chilling on the tenderness of canned spent hen light meat. Pectoralis superficialis muscles were precooked in water (90 C) to 71 C prior to retort processing [250 C, 1.76 kg/cm 2 (25 psi), 30 min] in chicken bouillon. Shear force values for hot boned samples were significantly higher than those for conventionally processed, water-chilled samples. However, the difference in these values was significantly reduced by salt brine chilling the hot-boned fillets for 4 hr in 5% NaCl ice slush. Tenderization of hot-boned fillets was attributed to increased water holding capacity of the meat, which in turn increased tenderness. Salt brine chilling had no significant effect on the shear values of conventionally processed spent hen meat. Analysis showed significantly higher moisture and chloride values for brine-chilled samples, whereas sodium content of the hot-boned, brine-chilled samples was significantly higher than that for other treatments. (

show abstract

Sensory, Physical, and Microbiological Comparison of Brine-Chilled, Water-chilled, and Hot-packaged (No Chill) Broilers

Cited by 21 publications

References 6 publications

Processing Factors Affecting Yields and Meat Quality of Smoked Bobwhite Quail

Processing Factors Affecting Yields and Meat Quality of Smoked Bobwhite Quail

Marinating Broiler Parts: The Use of a Viscous Type Marinade

Effects of Salt Brine Chilling and Hot Boning on Tenderness of Canned Fowl Light Meat

Contact Info

Product

Resources

About