Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current
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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
2008-12-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/5508 |
| _version_ | 1811245247868436480 |
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| author | P. PAPINAHO D. FLETCHER H. RITA |
| author_facet | P. PAPINAHO D. FLETCHER H. RITA |
| author_sort | P. PAPINAHO |
| collection | DOAJ |
| description | 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, p11 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.; |
| first_indexed | 2024-04-12T14:37:02Z |
| format | Article |
| id | doaj.art-3bf3c542dfe34983bfbcd6c8b0f84798 |
| institution | Directory Open Access Journal |
| issn | 1459-6067 1795-1895 |
| language | English |
| last_indexed | 2024-04-12T14:37:02Z |
| publishDate | 2008-12-01 |
| publisher | Scientific Agricultural Society of Finland |
| record_format | Article |
| series | Agricultural and Food Science |
| spelling | doaj.art-3bf3c542dfe34983bfbcd6c8b0f847982022-12-22T03:29:02ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18952008-12-0151Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical currentP. PAPINAHOD. FLETCHERH. RITAExperiments 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, p11 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.;https://journal.fi/afs/article/view/5508 |
| spellingShingle | P. PAPINAHO D. FLETCHER H. RITA Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current Agricultural and Food Science |
| title | Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current |
| title_full | Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current |
| title_fullStr | Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current |
| title_full_unstemmed | Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current |
| title_short | Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current |
| title_sort | relationship of breast fillet deboning time to shear force ph cooking loss and color in broilers stunned by high electrical current |
| url | https://journal.fi/afs/article/view/5508 |
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