scholarly journals Effect of Post-Mortem Electrical Stimulation on Color, Texture, pH, and Cooking Losses of Hot and Cold Deboned Chicken Broiler Breast Meat

1988 ◽  
Vol 67 (11) ◽  
pp. 1536-1544 ◽  
Author(s):  
G.W. FRONING ◽  
T.G. UIJTTENBOOGAART
Keyword(s):  
Electrical Stimulation ◽  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast ◽  
Color Texture

scholarly journals Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

1989 ◽  
Vol 68 (2) ◽  
pp. 238-243 ◽  
Author(s):  
C.M. PAPA ◽  
C.E. LYON ◽  
D.L. FLETCHER
Keyword(s):  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current

1996 ◽  
Vol 5 (1) ◽  
pp. 49-55 ◽  
Author(s):  
Petri A. Papinaho ◽  
Daniel L. Fletcher
Keyword(s):  
Shear Force ◽  
Geographical Area ◽  
Electrical Current ◽  
Cooking Loss ◽  
Processing Plant ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Breast Meat ◽  
Potential Market ◽  
Broiler Breast

Experiments were conducted to determine the relationships between deboning time and broiler breast meat quality, as determined by objective meat tenderness, pH, color and cooking loss. All birds were processed in a European commercial processing plant using a high current, constant voltage stunning system and air chilling. According to a modified Mitscherlich response equation, pH values reached their ultimate value by 5.77 h post-mortem, with an asymptotic 95 % confidence interval of 5.72 h-5.81 h post-mortem. The shear force data, which were analyzed using a logistic model, suggested that broiler breast fillets should be aged intact on the carcass for 10.58 h, 5.94 h or 2.28 h to guarantee that over 95 % of the fillets reach Allo-Kramer shear forces of 8.0, 9.0 or 11.0 kg/g, respectively. Since acceptable meat tenderness values vary with country, geographical area, or consumer groups, acceptable ranges should be determined according to potential market demands. No relationships between deboning time and fresh meat color or cooking loss was found.

scholarly journals Effect of Post-Mortem Boning Time During Simulated Commercial Processing on the Tenderness of Broiler Breast Meat

1987 ◽  
Vol 66 (8) ◽  
pp. 1331-1333 ◽  
Author(s):  
P.L. DAWSON ◽  
D.M. JANKY ◽  
M.G. DUKES ◽  
L.D. THOMPSON ◽  
S.A. WOODWARD
Keyword(s):  
Post Mortem ◽  
Breast Meat ◽  
Commercial Processing ◽  
Broiler Breast
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