Effect of deboning time on the quality of broiler breast meat (Pectoralis major)
The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments we...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fundação APINCO de Ciência e Tecnologia Avícolas
2005-06-01
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| Series: | Brazilian Journal of Poultry Science |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000200010 |
| _version_ | 1811232439029202944 |
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| author | PA Souza LM Kodawara ERL Pelicano HBA Souza A Oba FR Leonel EA Norkus TMA Lima |
| author_facet | PA Souza LM Kodawara ERL Pelicano HBA Souza A Oba FR Leonel EA Norkus TMA Lima |
| author_sort | PA Souza |
| collection | DOAJ |
| description | The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A - deboning immediately after chilling, B - deboning 1 h after chilling, C - deboning 2 h after chilling, D - deboning 3 h after chilling, E - deboning 4 h after chilling, and F - deboning 24 hours after chilling. Lowest pH values (p<0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH values, i.e., R values were lower (p<0.05) in treatments A (1.05) and B (1.07) when compared to treatment F (1.44). No differences were seen in cooking loss during thermal treatment (broiling) of the muscle P. major. Higher shear forces (p<0.05) were seen in broiled muscles from carcasses with shorter storage times (A - 11.78 kgf and B - 10.75 kgf) before deboning, when compared to treatments E (6.11 kgf) and F (5.64 kgf). Higher L* values were observed in the treatment in which carcass deboning was performed 24 hours after chilling (49.26) in comparison to deboning immediately after chilling (44.68). Therefore, it was concluded that an interval of at least 4 hours is needed between chilling and deboning to obtain broiled breast fillets with tender texture. Furthermore, paler meat color (L* value) was produced with longer carcass storage before deboning. |
| first_indexed | 2024-04-12T11:02:46Z |
| format | Article |
| id | doaj.art-c01ee7df856142ec99af3bdb869e9c98 |
| institution | Directory Open Access Journal |
| issn | 1516-635X 1806-9061 |
| language | English |
| last_indexed | 2024-04-12T11:02:46Z |
| publishDate | 2005-06-01 |
| publisher | Fundação APINCO de Ciência e Tecnologia Avícolas |
| record_format | Article |
| series | Brazilian Journal of Poultry Science |
| spelling | doaj.art-c01ee7df856142ec99af3bdb869e9c982022-12-22T03:35:53ZengFundação APINCO de Ciência e Tecnologia AvícolasBrazilian Journal of Poultry Science1516-635X1806-90612005-06-017212312810.1590/S1516-635X2005000200010Effect of deboning time on the quality of broiler breast meat (Pectoralis major)PA SouzaLM KodawaraERL PelicanoHBA SouzaA ObaFR LeonelEA NorkusTMA LimaThe present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A - deboning immediately after chilling, B - deboning 1 h after chilling, C - deboning 2 h after chilling, D - deboning 3 h after chilling, E - deboning 4 h after chilling, and F - deboning 24 hours after chilling. Lowest pH values (p<0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH values, i.e., R values were lower (p<0.05) in treatments A (1.05) and B (1.07) when compared to treatment F (1.44). No differences were seen in cooking loss during thermal treatment (broiling) of the muscle P. major. Higher shear forces (p<0.05) were seen in broiled muscles from carcasses with shorter storage times (A - 11.78 kgf and B - 10.75 kgf) before deboning, when compared to treatments E (6.11 kgf) and F (5.64 kgf). Higher L* values were observed in the treatment in which carcass deboning was performed 24 hours after chilling (49.26) in comparison to deboning immediately after chilling (44.68). Therefore, it was concluded that an interval of at least 4 hours is needed between chilling and deboning to obtain broiled breast fillets with tender texture. Furthermore, paler meat color (L* value) was produced with longer carcass storage before deboning.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000200010Broiler chickensdeboning timemeat qualityR valueshear force |
| spellingShingle | PA Souza LM Kodawara ERL Pelicano HBA Souza A Oba FR Leonel EA Norkus TMA Lima Effect of deboning time on the quality of broiler breast meat (Pectoralis major) Brazilian Journal of Poultry Science Broiler chickens deboning time meat quality R value shear force |
| title | Effect of deboning time on the quality of broiler breast meat (Pectoralis major) |
| title_full | Effect of deboning time on the quality of broiler breast meat (Pectoralis major) |
| title_fullStr | Effect of deboning time on the quality of broiler breast meat (Pectoralis major) |
| title_full_unstemmed | Effect of deboning time on the quality of broiler breast meat (Pectoralis major) |
| title_short | Effect of deboning time on the quality of broiler breast meat (Pectoralis major) |
| title_sort | effect of deboning time on the quality of broiler breast meat pectoralis major |
| topic | Broiler chickens deboning time meat quality R value shear force |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000200010 |
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