TENDERNESS OF HOT-BONED BROILER BREAST FILLETS CHILLED IN EITHER WATER OR BRINE USING 2 DIFFERENT CHILLING REGIMENS.

Type of article: Article

Summary

BREAST FILLETS WERE HARVESTED FROM BROILER CARCASSES AT 5, 10, AND 15 MIN POSTMORTEM AND CHILLED IN EITHER BRINE (5% SODIUM CHLORIDE) OR TAP WATER. TWO CHILLING REGIMENS WERE USED: 30 MIN IN ICE SLUSH: 274 K (1 DEG C) OR 10 MIN IN 293 K (20 DEG C) CHILLING SOLUTION FOLLOWED BY 20 MIN IN ICE SLUSH. POSTMORTEM BONING TIME DIDNOT AFFECT DIFFERENCES IN TENDERNESS AND DID NOT INTERACT WITH EITHER CHILLING MEDIUM OR CHILLING REGIMEN. BRINE-CHILLING FILLETS PRODUCED SIGNIFICANTLY HIGHER COOKED YIELD. TEMPERATURE REDUCTION OF THE BRINE-CHILL SOLUTION PRODUCED SIGNIFICANTLY LOWER SHEAR VALUES THAN CON-STANT TEMPERATURE BRINE CHILLING OR WATER CHILLING.

Details

Original title: TENDERNESS OF HOT-BONED BROILER BREAST FILLETS CHILLED IN EITHER WATER OR BRINE USING 2 DIFFERENT CHILLING REGIMENS.
Record ID : 1989-1426
Languages: English
Source: Br. Poult. Sci. - vol. 67 - n. 11
Publication date: 1988
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Poultry; Ice; Cold water; Brine; Meat; Chilling; Organoleptic property; Weight loss; Chicken; Hot boning