scholarly journals Research Note: The Effects of Post-Mortem Wing Restraint (Muscle Tensioning) on Tenderness of Early-Harvested Broiler Breast Meat

1992 ◽  
Vol 71 (3) ◽  
pp. 574-576 ◽  
Author(s):  
D.M. JANKY ◽  
M.G. DUKES ◽  
A.R. SAMS
Keyword(s):  
Research Note ◽  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast

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 Research Note: Effect of Electrical Stunning and Hot Boning on Broiler Breast Meat Characteristics

1988 ◽  
Vol 67 (4) ◽  
pp. 674-676 ◽  
Author(s):  
J.W. KIM ◽  
D.L. FLETCHER ◽  
D.R. CAMPION
Keyword(s):  
Research Note ◽  
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

scholarly journals Research Note: Effects of Wing Restraints on the Objective Texture of Commercially Processed Broiler Breast Meat

1992 ◽  
Vol 71 (7) ◽  
pp. 1228-1231 ◽  
Author(s):  
C.E. LYON ◽  
M.C. ROBACH ◽  
C.M. PAPA ◽  
R.L. WILSON
Keyword(s):  
Research Note ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat

2020 ◽  
Vol 99 (11) ◽  
pp. 6287-6290
Author(s):  
B. Pang ◽  
B. Bowker ◽  
H. Zhuang ◽  
Y. Yang ◽  
J. Zhang
Keyword(s):  
Research Note ◽  
Breast Meat ◽  
Broiler Breast
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