Texture Profile of Broiler Pectoralis major as Influenced by Post-Mortem Deboning Time and Heat Method

Lyon, B. G.; Lyon, C. E.

doi:10.3382/ps.0690329

Cited by 56 publications

(51 citation statements)

References 22 publications

(30 reference statements)

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“…The authors reported similar L* values (56.1) in breast meat from LAPS birds deboned after 4 h post mortem, compared to those from electrically stunned (US) birds (L* value = 57.3). On the other hand, poultry processing plants with electrical stunning usually age broilers for 4 to 7 h to ensure that the product is tender (Lyon and Lyon, 1990;Schilling et al, 2003) and to meet customer specifications. No differences were observed in shear force (19.9N -20.6N), pH 24 h post mortem (5.99 -5.95), and consumer acceptability among breast meat from electrically stunned (US) or LAPS birds and the authors concluded that both stunning methods yield high-quality breast meat with minimal product differences.…”

Section: Low Atmospheric Pressure Stunning (Laps)mentioning

confidence: 99%

Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality

Joseph

Schilling

Williams

et al. 2013

World's Poultry Science Journal

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Broiler stunning is conducted to produce a rapid onset of insensibility prior to slaughter. Though most broiler plants use electrical stunning applications, gas stunning, and low-atmosphere pressure stunning are also available for commercial applications. All three of these stunning methods are able to meet animal welfare requirements and produce meat with acceptable quality. However, each method differs in their mechanisms of stunning, rigor mortis patterns, and physical meat characteristics. In addition, gas stunning and low-atmosphere pressure stunning have received interest over the past decade as part of an effort to further improve animal welfare. Researchers have reported that gas and lowatmosphere pressure stunning both have potential advantages over electrical stunning with respect to broiler welfare and deboning time, which has been attributed to shackling post-stunning. This review paper will focus on these three stunning methods and their impact on animal welfare, physiology, rigor mortis patterns, carcass characteristics, and meat quality.Broiler welfare is an essential component of the broiler industry and must be taken into account from the time that the chick is hatched until slaughter at the processing plant. Broiler welfare is important because it gives respect to the life of the animal and maximises the quality of the resulting meat. The stunning and harvest procedures also

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Section: Low Atmospheric Pressure Stunning (Laps)mentioning

confidence: 99%

Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality

Joseph

Schilling

Williams

et al. 2013

World's Poultry Science Journal

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“…Short aging, such as early deboning, results in an increase in toughness, which is a highly undesirable trait for broiler meat (Lyon et al, 1985). Poultry processing plants currently age broilers for 4 to 7 h to ensure that broiler breast meat is tender (Lyon and Lyon, 1990;Sams, 1999;Schilling et al, 2003). Many technologies, including electrical stimulation (Maki and Froning, 1987;Sams et al, 1989), wing restraints, or tensioning (Birkhold et al, 1992;Birkhold and Sams, 1993), marination (Young and Lyon, 1997), postchill flattening, or extended holding of deboned breasts (Lyon et al, 1992), have been devised to minimize the need for postmortem aging.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Low-Atmosphere Stunning and Deboning Time on Broiler Breast Meat Quality

et al. 2008

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A randomized complete block design with 3 replications (n = 432, 72 broilers per treatment) was used to evaluate the effects of electrical (ES) and vacuum stunning (VS) on broiler breast meat quality. Electrical stunning was performed by applying 11.5 V, <0.05 mA, AC to DC current for 3 s for each broiler. Vacuum stunning was accomplished by exposing the birds to a low atmospheric pressure of 597 to 632 mmHg in an airtight decompression chamber. Breast removal was then performed at 0.75, 2, and 4 h postmortem for each stunning method. Color, pH, cook loss, and shear force values were measured on breasts that were removed from the right side of the carcass. Breasts removed from the left side of the carcass were used for consumer acceptability testing. The L* values were lower (P < 0.05) for VS than ES at 4-and 2-h deboning times. On average, 15-min and 24-h postmortem pH values were not different (P > 0.05) for both stunning method and deboning time. Shear force did not differ (P > 0.05) between stunning methods but decreased (P < 0.05) as deboning time increased. On average, no differences (P > 0.05) existed in consumer acceptability (appearance, texture, flavor, overall) among breast meat from ES or VS birds that were deboned at 2 or 4 h. However, consumers could be clustered into 8 groups based on preference and liking of samples regarding overall and texture acceptability. Sixty-five percent of consumers (3 clusters) liked all broiler breast treatments. Within these 3 clusters, some consumers preferred (P < 0.05) 4-h deboned samples over those deboned at 2 h (cluster 7), and other consumers preferred (P < 0.05) those deboned at 2 h over 4-h samples (cluster 6). Data revealed that both stunning methods provided high-quality breast meat with minimal product differences.

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“…Of the determinants of poultry meat quality, it is well established that tenderness is one of the most important factors dictating consumer eating satisfaction (Savell and others 1989; Lyon and Lyon 1990a; Morgan and others 1991; Schilling and others 2003). Accordingly, a great deal of efforts has been devoted to maximizing tenderness of breast meat through various processing techniques.…”

Section: Introductionmentioning

confidence: 99%

On the Quality of Commercial Boneless Skinless Broiler Breast Meat

Lee¹,

Owens²,

Meullenet³

2008

Journal of Food Science

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This study was conducted to assess the overall quality of commercial broiler breast meat products representing several brands and various industry practices (that is, chilling or enhancement procedures). Six different broiler breast products were evaluated by 75 consumers for 11 attributes related to appearance, flavor, tenderness, and juiciness, including overall acceptance. Twenty-three sensory attributes representing basic taste, flavor, texture, and appearance were evaluated by 11 trained descriptive panelists. Tenderness of cooked meat was instrumentally predicted by the Meullenet-Owens razor shear (MORS). Water holding capacity (cook loss) of cooked meat was also evaluated, and color and pH of raw meat were determined. Significant variations in quality among products tested were reported, indicating a broad range of product quality in the marketplace. One air-chilled and 1 water-chilled/enhanced product were found to be most liked by consumers. Tenderness of products tested was rated in average between "neither tough nor tender" and "very tender" by consumers. Cook loss of the 2 air-chilled products (13.5% to 19.1%, respectively) was significantly lower than that of water-chilled products (18.7% to 24.1%). Partial least squares regression revealed that 4 sensory texture attributes (hardness, hardness of mass, cohesiveness of mass, and tooth pack) and 1 basic taste (sour) were the major attributes driving consumer overall liking of commercial broiler breast meat products.

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Texture Profile of Broiler Pectoralis major as Influenced by Post-Mortem Deboning Time and Heat Method

Cited by 56 publications

References 22 publications

Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality

Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality

The Effects of Low-Atmosphere Stunning and Deboning Time on Broiler Breast Meat Quality

On the Quality of Commercial Boneless Skinless Broiler Breast Meat

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