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Broiler carcasses were chilled in water only (control) or brine (NaCl) solutions for 45 min using a three step temperature reduction [ 21°C (prechill), 13'C, and l°C] in all possible combinations of 2.5, 5.0, and 7.5% NaCl. Water or brine retention following chilling between any brine treatment and the control did not differ significantly (P < 0.05); however, control carcasses had greater driploss. Cooked meat from controls had higher shear force values, lower percent moisture, and lower NaCl concentration than meat from brine treatments. This indicated that all brine treatments tenderized broiler meat. As chill solution temperature was decreased, a more tender product resulted from increased NaCl concentration in the chill solution.

Cooked light meat (Pectoralis superficialis) from broiler carcasses chilled (4 hr, with agitation) in 5% (w/w) sodium chloride (NaCl), 5% (w/w) potassium chloride (KCl), or ice slush was evaluated for moisture content, tenderness (shear force), chloride ion (Cl) concentration, and sodium ion (Na) concentration. Water uptake of the carcasses during chilling was determined. Chilling in either salt solution increased cooked meat moisture, increased chloride ion concentration, and decreased shear force values. Sodium level and water uptake were increased by NaCl brine ice-slush chilling. Samples chilled in NaCl had higher chloride concentrations and lower shear force than samples chilled in KCl.

In each of two trials, 80 broilers were slaughtered by conventional methods. Forty carcasses served as unrestrained controls. The wings of the other carcasses were bound tightly together at the elbow above the dorsal surface of the carcass prior to chilling. All carcasses were chilled in agitated 13 C water for 15 min followed by an additional 45 min in ice slush (1C). Breast fillets were removed from the carcasses immediately after chilling, aged 24 h, cooked, and evaluated for shear value.Wing restraint significantly decreased shear values of cooked fillets (8.3 kg/g of meat) compared with shear values for cooked fillets obtained from unrestrained, conventionally chilled carcasses (9.4 kg/g of meat). Shear value means for both treatments were above the accepted sensory panelist toughness threshold shear value of 8 kg/g of meat.(