Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage

Abstract

Freezing is the most common and efficient way to maintain the quality of poultry products for long periods of time. However, tougher texture, discoloration, and drying have been reported as a result of long-term frozen storage. The impact of freezing on the tenderness, water-holding capacity, and color of broiler breast fillets was investigated for up to 8 mo. A total of 160 birds were deboned at either 2 or 6 h postmortem (PM). All deboned left fillets were frozen and stored at -18 degrees C for up to 8 mo, while the corresponding right fillets were assessed for texture approximately 24 h after deboning as a control measurement without any freezing treatment. Tenderness was measured by the Meullenet-Owens razor shear. Thaw loss, cooking loss, moisture content, color, and muscle shape profiles were also evaluated. No difference in tenderness was observed during the first 2 mo compared to the control (0 mo), but significantly decreased between 2 and 4 mo. The 8-mo-old fillets were the least tender, with a 31.5% increase in shear energy between 4 and 8 mo. Moisture content of cooked meat gradually decreased, showing a significant drop between 2 and 6 mo of storage, while thaw and cooking loss consistently increased over the entire storage period. The color of the frozen fillets tended to be darker, redder, and less yellow than the control, with increased storage duration. The results suggest that for optimal tenderness, frozen broiler breast fillets are best consumed within 2 mo of freezing.

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

“…In contrast, Biswas et al (2006) only noted 10% cooking loss in patties from spent hens. However, different from the present study, these patties were not frozen before cooking, which is a major cause of increased cooking loss (Lee et al, 2008). In addition, fat influences cooking loss, being greater with lower fat proportion (Carballo et al, 1995).…”

Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity

“…Therefore, water-holding capacity of chicken breast meat determined by imaging analysis, seems to be impossible. However, these assumptions may be possible because one previous research reported that frozen breast meat with low water-holding capacity had more flat in shape during extended storage time (Lee et al, 2008). This change in the configuration of frozen breast meat is affected by water loss during storage and thawing.…”

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

“…Freezing storage, according to Shanks et al [41] and Farouk et al [42], improves the meat's brittleness. Observed changes in the meat's brittleness during its freezing storage could be triggered by protein changes in meat tissues [43]. It has also been found that the increase in brittleness is correlated to the length of freezing storage and the degree to which the meat was aged prior to freezing.…”

“…e brittleness of meat previously subjected to thermal treatment relied on the quality of the exit raw material, the type of thermal treatment, and the duration and temperature of heating [6]. In contrast, Lee et al [43] observed that increased toughness was characteristic of breast meat stored frozen and boiled. Table 4 provides an illustration of the chemical composition of meat in differing duration of freezing storage and thawing methods.…”