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ABSTRACT: In the United States a large percentage of raw poultry meat is marinated prior to cooking. Many products are marinated by vacuum tumbling meat with a mixture of water, salt, and phosphates to increase cook yield and perceived tenderness. This study was designed to determine the effect of 3 pressure treatments (ambient, vacuum, or positive) and phosphate on yield, tenderness, and color on broiler breast meat. In each of 3 replicate trials, 60 broiler breast fillets were randomly assigned to a tumble marination treatment of 1) ambient tumble pressure (101 kPa); 2) vacuum tumble pressure (50 kPa); or 3) positive tumble pressure (204 kPa). Each pressure treatment was conducted with and without phosphate in the marination solution. Marination tumblers were operated at 15 rpm for 20 min at a temperature of 3 degrees C. Broiler breast fillets were weighed (raw, immediately after marination, 1 h postmarination, and after cooking), sheared after cooking with a Warner-Bratzler device, and evaluated for color (CIE L, a, and b) before marination and after cooking. Pressure and phosphate treatment combinations did not significantly (P < 0.05) affect marinated or drip weights, Warner-Bratzler shear values, cooked b, or percent drip loss. There was no effect of pressure treatment except for marinade uptake, where ambient tumble uptake was 12.7%, which was significantly higher than positive tumble (11.4%); vacuum tumble uptake (12.0%) was not different from either. Phosphate significantly increased cook weight (from 94.9 to 106.1 g) and cook yield (from 76.6 to 86.1%); L and a values were slightly but significantly decreased. Type of pressure during tumble marination had no effect except on marinade uptake, but the effect disappeared with 1 h holding time and cooking. Phosphate improved cook weight and yield. These data show that vacuum pressure during tumbling is not necessary, but phosphate is important to cook yields.
Poultry Science 12/2007; 86(12):2666-70. · 1.73 Impact Factor
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ABSTRACT: Nutrient composition data of broiler tissues were statistically evaluated for any significant relationships between and among the four major components, moisture (M), protein (P), fat (F) and ash (A). The ratios of M/P, F/M, and P/F were generally characterized by broiler part. Estimations of fat and protein from moisture content were applicable within each part of each reported data set. Multiple correlation coefficients among P, F and M were high regardless of part or cooking status. The total of these three major components accounted for approximately 99% of the tissue weight with slight variations between laboratories. The results support the method for estimating of P by subtracting the F and M from 99% or other values established by each laboratory.
Journal of Food Science 08/2006; 49(2):359 - 362. · 1.66 Impact Factor
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ABSTRACT: Effects of vacuum on moisture retention and quality characteristics of aged chicken breast fillets were evaluated. One hundred twenty-eight broilers (2 replicates of 64 birds each) were manually slaughtered, chilled in ice water, placed in unsealed plastic bags, and then aged overnight at 4 degrees C. Both pectoralis major muscles were harvested from each carcass. Left muscles were marinated for 30 min en vacuo with 20% (vol/wt) of a 10% NaCl (wt/vol) solution containing 4% (wt/vol) commercial food-grade polyphosphate. Right fillets were marinated similarly but without vacuum. Moisture absorption, cooked yield, pH change during marination, and shear values of vacuum-marinated fillets were compared to those on fillets marinated without vacuum. Use of vacuum during marination increased moisture absorption during marination, but after cooking, yields were similar. Nor did vacuum effect pH or shear values. Under the conditions of this study, use of vacuum during marination appeared to offer no significant advantage over marination at atmospheric pressure.
Poultry Science 02/2004; 83(1):129-31. · 1.73 Impact Factor
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ABSTRACT: The objective of this study was to evaluate effects of storage and cutting on moisture retention by air- and water-chilled broiler chickens. Sixty-four broilers were slaughtered, chilled by cold air or immersion in water, stored over night, cut into fore- and hindquarters, and then stored an additional 24 h. Air chilling conditions were 4 degrees C with air velocity of 2.2 m3/min. Water chilling conditions were 1 degree C with mechanical agitation. Moisture absorption and retention were observed as weight changes throughout the process. Air-chilled carcasses lost an average of 0.68% of their postslaughter weight in storage prior to cutting but lost no more during cutting or postcutting storage. The water-chilled carcasses absorbed 11.7% moisture in chilling but retained 6.98% through precutting storage, 6.00% through cutting and 3.90% through postcutting storage. These data offer baseline values for use in complying with new USDA processing standards.
Poultry Science 02/2004; 83(1):119-22. · 1.73 Impact Factor
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ABSTRACT: Breast fillet quality was evaluated from 37-, 39-, 42-, 44-, 46-, 49-, and 51-d-old broilers after post-chill (PC) aging of the carcass 0, 2, 4, or 6 h and deboning. Fillets were vacuum sealed in cooking bags and heated to an internal temperature of 72 C by submersion in a 95 C water bath. Cook yield was determined as the weight percentage of the fillet remaining after cooking. Texture of the cooked fillets was measured using a Warner-Bratzler (W-B) shear device. Fillet cook yield and shear force values were significantly affected by bird age at slaughter, and PC carcass aging duration before deboning. Bird gender significantly affected cook yield, whereas the interaction between age and PC aging duration significantly affected W-B shear. Fluid lost during cooking was greater for fillets aged 0 h PC and decreased when PC aging was 2 h or greater. Overall, W-B shear values decreased (more tender) when fillets were aged on the carcass at least 2 h PC, with the exception of fillets from 51-d-old broilers. After 2 h of PC aging on the carcass, shear force values for fillets from older broilers (49- and 51-d-old) were in the "very tough" portion of a texture scale (>12.60 kg), whereas textures of fillets from 42- and 44-d-old broilers were in the "slightly tough to slightly tender" portion of the scale (8.5 and 7.2 kg, respectively). These data show that if poultry processors harvest fillets earlier than usual (<2 h PC aging), the fillet texture will be more tender if it originates from younger broilers (42- or 44-d-old) instead of older broilers (49- or 51-d-old).
Poultry Science 07/2001; 80(6):808-12. · 1.73 Impact Factor
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ABSTRACT: The objective of this study was to evaluate effects of age, sex, and postmortem carcass aging duration on parts yield from broiler chickens. Two hundred twenty-four mixed-sex broilers were reared under commercial-like conditions for various periods between 37 and 51 d, slaughtered, packed in ice, and then aged for 0, 2, 4, or 6 h. Mean percentage yield of thighs, drumsticks, forequarters, wings, breasts, and filets were evaluated for each rearing period, sex, and postmortem aging duration. Yield of meatier parts such as thighs, forequarters, breasts, and filets increased with birds' ages. Female carcasses produced higher percentage yields of forequarters, breasts, and filets but lower yields of drumsticks. Carcasses aged 2 h or more postmortem tended to have lower yields of forequarters, breasts, and drumsticks than did carcasses aged for shorter durations. No statistically significant interactions among age, sex, or postmortem aging duration that affected yield of parts were detected. This information is useful to integrated poultry firms wishing to optimize yield of the most commercially valuable parts.
Poultry Science 04/2001; 80(3):376-9. · 1.73 Impact Factor
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ABSTRACT: Individual and combined effects of electrical stimulation and polyphosphate marination on drip and other quality attributes of early-harvested, individually quick-frozen chicken breast fillets were evaluated. Broiler chickens were slaughtered, half conventionally processed and half with electrical stimulation. Fillets were harvested 1 h postmortem and marinated in either NaCl solution or NaCl plus polyphosphate solution. Marinade absorption, pH, drip, cooking loss, and shear values were observed. Electrical stimulation had no direct effect on pH, cooking loss, or shear values, whereas polyphosphate increased pH and decreased cooking loss. Polyphosphate treatment caused fillets from unstimulated carcasses to absorb more marinade and yielded more drip that those from stimulated carcasses. Fillets from stimulated carcasses marinated in NaCl solution without polyphosphate yielded less drip than those from unstimulated carcasses. Polyphosphate reduced drip of fillets from unstimulated carcasses but not of those from stimulated carcasses. Results support previous reports indicating interactions between polyphosphates and processing parameters that can affect ultimate quality of poultry meat products.
Poultry Science 07/2000; 79(6):925-7. · 1.73 Impact Factor
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ABSTRACT: The objective of this study was to assess effects of treating electrically stimulated broiler forequarters with polyphosphates after various aging periods on quality. Ninety-six mixed sex broilers were electrically stunned and slaughtered. Half the carcasses were electrically stimulated during bleeding and half were not. Forequarters were harvested immediately after chilling and after 2, 4, and 6 h postchill. Left forequarters were marinated in salt solution and right forequarters in salt solution plus sodium tripolyphosphate. After marination, the quarters were cooked. Yield and meat pH were evaluated immediately after marinating; and color, yield, and cooking loss were evaluated after cooking. Electrical stimulation resulted in a decline in muscle pH for the 0 postchill group. The pH of muscles from unstimulated and stimulated carcasses from the remainder of the postchill times were equivalent. Phosphate treatment increased pH at all postchill times. Electrical stimulation of the marinated quarters increased cooking loss and decreased yield regardless of marinade composition. Both cooking loss and yield were superior for forequarters harvested at 0 or 2 h postchill compared to those harvested at 4 or 6 h postchill. The phosphate improved moisture binding regardless of electrical treatment or time of harvest. Color values of cooked muscles were unaffected by marination time, but the phosphate-treated muscles had higher b* (yellowness) values than controls. Shear values of unstimulated carcasses that received phosphate treatment were 35% greater than those that received no phosphate treatment. When the carcasses were electrically stimulated, the toughening effect of the phosphate was eliminated.
Poultry Science 03/1999; 78(2):267-71. · 1.73 Impact Factor
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ABSTRACT: Pectoralis muscle quality was evaluated from 18-wk-old tom turkeys after electrical stun, carbon dioxide stun, or no stun methods were applied. Color was measured on raw muscle and cooked meat using a colorimeter. Muscle pH was measured 15 min post-mortem (initial), 24 h post-mortem (final), and after cooking. The right Pectoralis muscle of each carcass was excised for m-calpain analysis within 4 min post-mortem. After 24 h of storage at 4 C, the left Pectoralis muscle was excised to determine cook loss and shear force measurements. No significant difference was found in initial muscle pH (15 min) from turkeys receiving electrical or carbon dioxide stunning, 6.36+/-0.15 and 6.20+/-0.14, respectively. However, initial muscle pH for birds that were not stunned (5.99+/-0.08) was lower (P < 0.05) than the muscle pH of birds stunned using either of the two stunning methods. Stunning method had no effect on the final muscle pH, raw muscle color, cooked meat pH, cooked meat color, cook loss, or shear force. Cook loss was found to positively correlate with initial muscle lightness (r = 0.53), and cooked meat lightness (r = 0.48), but to negatively correlate with cooked meat yellowness (r = -0.48) and shear strength (r = -0.43). m-Calpain activity declined with the stunning methods in the following order: electrical > carbon dioxide > no stun. In addition, m-calpain activity was found to correlate with initial muscle pH (r = 0.95) and with cooked meat shear force (r = -0.43). The results of this study show that electrical stunning, carbon dioxide stunning, and no stunning methods provide comparable cooked turkey breast meat quality with no consistent differences after aging on the carcass for 24 h.
Poultry Science 03/1998; 77(3):487-92. · 1.73 Impact Factor
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ABSTRACT: A study was conducted to examine the effects of bird age and muscle tissue type on calpain and calpastatin activities in turkey skeletal muscle. Enzymatic activities of calpains and calpastatin were found to vary with bird age and muscle type. Breast muscle from younger birds (age 5 wk) had higher mu-calpain, m-calpain, and calpastatin activities (P < 0.05) than breast muscle from older birds (9, 13, and 17 wk of age). Thigh muscle calpain activities were not affected by bird age, but thigh calpastatin activity was found to increase with age, with muscle from 17-wk-old birds having 35% higher activity than muscle from 13-wk-old birds. When extracted from 9-wk-old turkeys, breast muscle mu-calpain activity was 30% higher than thigh muscle mu-calpain. By 13 wk of age, breast muscle mu-calpain activity was 20% less than thigh mu-calpain. Thigh muscle m-calpain and calpastatin activities were found to be significantly higher (P < 0.05) than that found in breast muscle, with some values more than double in older birds (17 wk of age).
Poultry Science 02/1998; 77(2):367-72. · 1.73 Impact Factor
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ABSTRACT: The objective of this study was to assess the effects of treating chicken breast forequarters with sodium tripolyphosphate (STPP) after various postchill storage times on meat quality. Sixty-four commercially reared broilers (two replicates of 32 birds each) were slaughtered and chilled, and then the forequarters (split breasts with spine and ribs) were harvested and aged for 0, 120, 180, or 240 min postchill. After each aging period, one forequarter from each of 16 birds was marinated with a NaCl solution and the opposite forequarter was marinated with the same NaCl solution containing STPP. The quarters were then cooked and the following traits measured: marinade absorption, cooking loss, objective color values, and Warner-Bratzler shear values. As aging time prior to marination increased, cooking loss and redness of the cooked meat decreased, but marinade absorption and the color values were unaffected. The STPP treatment increased marinade absorption, decreased cooking losses, and decreased cooked meat redness (P < 0.05). Shear values decreased with aging time for both the control and STPP-treated breast meat. When the STPP treatment was applied immediately after carcass chilling, the STPP-treated meat exhibited shear values more than 60% greater than those of the controls (9.14 and 5.69 kg, respectively). Results indicate that time postchill at which further processed products are treated with STPP can have a significant effect on quality, especially cooked product texture.
Poultry Science 11/1997; 76(11):1587-90. · 1.73 Impact Factor
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ABSTRACT: The objective of this study was to assess the effects of a CaCl2 or NaCl treatment combined with electrical stimulation (ES) on textural and moisture binding of early-harvested chicken breast fillets. During exsanguination, half the birds were subjected to ES, and then all carcasses were aged for 30, 60, 90, or 120 min before excising both Pectoralis major muscles. Half the muscles were chilled with a NaCl solution and half with a CaCl2 solution. Effects of ES and chill medium composition on meat pH, moisture absorption, cooking loss, and shear value of the fillets were assessed. The ES reduced meat pH for the NaCl-treated muscles, but had no effect on those treated with CaCl2 of on moisture absorbed during chilling. Cooking loss was greater for the CaCl2-treated than NaCl-treated muscles and for muscles from stimulated birds that were excised more than 30 min post-mortem. Shear values were unaffected by chilling medium composition. However, even though shear values for both ES and unstimulated birds declined as aging time increased, the rate of decline was greater, and ultimate shear value lower, for muscles from ES birds. Results indicate that, although ES might offer some advantage in improving the tenderness of early-harvested breast fillets, combining ES with CaCl2 treatment offers no real advantage. Moreover, reductions in moisture binding properties by these technologies might limit applicability in some commercial environments.
Poultry Science 11/1997; 76(10):1446-9. · 1.73 Impact Factor
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ABSTRACT: The objective of this study was to determine effects of electrical stunning duration on quality of broiler chicken fillets. Seventy-two broiler chickens were electrically stunned for 0, 2, 4, 6, 8, or 10 s, slaughtered, and chilled. After 1 h post-mortem, both pectoral muscles were excised and cooked. Cooking loss, pH, cooked color values, and shear values were measured. As stunning time increased, pH and shear values significantly increased. Except for a small but significant increase in yellowness, color values were unaffected by stunning duration. Cooking loss was unaffected by stunning duration. These data indicate that stunning duration can affect post-mortem muscle metabolism as measured by pH change. Therefore, control of the process of slaughtering broilers requires careful regulation of stunning duration.
Poultry Science 08/1997; 76(7):1052-5. · 1.73 Impact Factor
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ABSTRACT: The objective of this study was to evaluate effects of marinades containing varying calcium concentrations on the biochemical and texture characteristics of peri-rigor chicken breast fillets. Breast muscles from 200 broiler chickens were excised immediately post-mortem and marinated in 0, 50, 100, 150, or 200 mM CaCl2. The treatments had no effect on meat pH either before or after cooking, but as calcium concentration increased, the normal post-mortem conversion of adenosine triphosphate (ATP) to inosine monophosphate (IMP) increased, according to the IMP:ATP ratios (R-values). Calcium treatment at all levels tested improved meat tenderness, but both marinade absorption and cooking losses increased as the calcium concentration in the marinades increased. It was concluded that although treating peri-rigor breast muscle with calcium might be useful in reducing or eliminating the conditioning period to assure tender chicken, methods must be developed for restoring the moisture binding properties that are damaged by the calcium.
Poultry Science 02/1997; 76(1):197-201. · 1.73 Impact Factor
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ABSTRACT: The objective of this research was to determine effects of stunning duration and polyphosphates on color, pH, and texture of chicken breast meat. Sixty broiler chickens were electrically stunned for 2 to 10 s in 2-s intervals and then slaughtered. Left and right Pectoralis major muscles were excised 1 h post-mortem. The left muscles (treated) were treated with a sodium tripolyphosphate salt solution, and the right muscles (controls) were treated with a salt solution alone. All muscles were cooked to an endpoint temperature of 72 C in a 95 C water bath. Measurements of muscle pH were taken on the meat 1 h post-mortem, after treating, and after cooking. Color values and Warner-Bratzler shear values were evaluated on each cooked meat sample. As stunning time increased, pH increased at 1 h post-mortem but treating with either of the solutions eliminated this trend. Muscle pH also increased upon cooking except in the polyphosphate-treated muscles, because the latter muscles achieved maximum pH prior to cooking. Stunning had no apparent effect on color values of the cooked meat; however, polyphosphate treatment resulted in meat that was darker and less red than controls. Longer stunning times resulted in greater shear values but polyphosphates did not affect Warner-Bratzler results. Taken together, these data suggest that processing variables that affect muscle pH also affect quality attributes.
Poultry Science 06/1996; 75(5):677-81. · 1.73 Impact Factor
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ABSTRACT: The effects of bovine skeletal muscle m-calpain and calpastatin on the degradation of casein and isolated bovine myofibrils were characterized under various pH values (7.0, 6.2, 5.7) and ionic strengths (32 to 400 mM KCl) at 25 degrees C. Caseinolytic assays indicated that m-calpain activity increased with increasing pH (P < .01) but decreased with increasing ionic strength (P < .01). Regardless of the presence of m-calpain, SDS-PAGE of myofibrils showed increased solubilization of myofibrillar proteins as pH and ionic strength increased. However, only in the presence of m-calpain were changes normally observed during postmortem storage reproduced. Protein release attributed to m-calpain activity increased with pH, but the effects of elevated ionic strength on the ability of m-calpain to hydrolyze myofibrillar proteins were not evident from SDS-PAGE, except for the decreased troponin-T degradation by m-calpain at the higher ionic strengths. A pH x ionic strength interaction was observed for calpastatin activity determined by caseinolytic assays (P < .01). No changes in m-calpain inhibition were detected at pH 7.0 and 6.2 at different ionic strengths. However, at pH 5.7 the ability of calpastatin to inhibit m-calpain decreased with increasing ionic strength. No changes in m-calpain inhibition could be detected with SDS-PAGE. Based on these results, it can be concluded that although m-calpain and calpastatin activities decrease with increasing ionic strength, their activities in the presence of myofibrils were not affected by ionic strengths typically found in postmortem muscle.
Journal of Animal Science 02/1993; 71(1):96-104. · 2.10 Impact Factor
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ABSTRACT: The objective of the present study was to compare the effectiveness of a microscopy method with a laser diffraction method for measuring sarcomere lengths of chicken pectoralis major (p. major) muscle fibers exhibiting various contraction states. Chicken p. major muscles were excised from the animals at death. Samples of each muscle were treated with pH-buffered (5.0 and 7.5) isoionic CaCl2, KCl, or ethylene glycol bis-(b-aminoethyl ether) N,N,N',N'-tetraacetic acid (EGTA) solutions in order to produce variability in the degree of fiber contraction. Sarcomere lengths (SL) of the fibers were observed using light microscopy and a laser diffraction method. The methods gave comparable results for sarcomere lengths greater than 1.6 microns. However, for SL less than 1.6 microns, sarcomere contraction was not accurately assessed by the laser diffraction method.
Poultry Science 11/1990; 69(10):1800-2. · 1.73 Impact Factor
