THE INFLUENCE OF BRINE CHILLING ON TENDERNESS OF HOT-BONED, CHILL-BONED, AND AGE-BONED BROILER BREAST FILLETS.

Type of article: Article

Summary

FILLETS (PECTORALIS SUPERFICIALIS) WERE HARVESTED FROM BROILER CARCASSES IMMEDIATELY AFTER PICKING (HOT BONED), IMMEDIATELY AFTER CHILLING (CHILL BONED), OR AFTER A 24-HR AGING PERIOD (AGE BONED). FILLETS AND CARCASSES WERE EQUALLY DISTRIBUTED WITHIN TWO CHILLING SOLUTIONS: TAP WATER OR 5% SODIUM CHLORIDE SOLUTION. BONING TIME PRODUCED THE GREATEST EFFECT ON TENDERNESS WITH TENDERNESS IMPROVING AS THE LENGTH OF TIME BETWEEN SLAUGHTER AND BONING WAS INCREASED. BRINE CHILLING IMPROVED TENDERNESS OF HOT-BONED FILLETS TO THE SAME LEVEL AS THAT OBSERVED FOR FILLETS HARVESTED FROM CARCASSES IMMEDIATELY AFTER CHILLING BUT HAD NO EFFECT ON FILLETS HARVESTED POSTCHILL OR AFTER AGING.

Details

Original title: THE INFLUENCE OF BRINE CHILLING ON TENDERNESS OF HOT-BONED, CHILL-BONED, AND AGE-BONED BROILER BREAST FILLETS.
Record ID : 1987-0178
Languages: English
Source: Br. Poult. Sci. - vol. 65 - n. 7
Publication date: 1986
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: Tenderness; Poultry; Cold boning; Meat; Chilling; Ageing (meat); Organoleptic property; Chicken; Immersion; Hot boning