Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

Abstract

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

Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

“…It was observed that the tenderness improved, with increasing time of 6 hours deboning time, in agreement with Thielke et al (2005) that suggested deboning time of minimum 6 hours in order to obtain tender texture. Regardless of the deboning time, the treatments with holding time of 24 hours were evaluated as more tender than the standard (treatments 3, 6 and 9), wich is in agreement to other authors (LYON et al, 1992;LIU et al, 2004;PETRACCI et al, 2001;SOUZA et al, 2005;HUEZO et al, 2007;BATULLA et al, 2008;THIELKE et al, 2005), that reported an increase in tenderness, as ageing time increased before and after the deboning.…”

“…The consumer concern about food safety and convenience has increased the demand for fully cooked products (LEONHARDT et al, 2004;SOUZA et al, 2005).…”

“…Ageing is an alternative to reduce these problems, consisting in exposing the meat to controlled temperature (0 to 4°C) for a determined period of time (6 to 24 hours) (KOMIYAMA et al, 2009;LIU et al, 2004;LEE et al, 2008). The ageing time before deboning is one of the most important factors for the final texture of the meat (SOUZA et al, 2005). According to Koohmaraie (1992), myofibrillar proteins from proteolysis carried out by natural enzymes of meat is one of the responsible mechanisms for changes during storage post-mortem, resulting in loss of structural integrity of the muscle.…”

Phosphofructokinase and mitochondria partially explain the high ultimate pH of broiler pectoralis major muscle

“…While this condition is predominantly observed in beef cattle, it also occurs in other meat species (Warriss et al, 1984(Warriss et al, , 1989Allen et al, 1997). In broiler chicken, breast muscle usually exhibits an elevated ultimate pH (pH > 5.9) 20 (Qiao et al, 2001;Alvarado and Sams, 2002;Souza et al, 2005;Zhu et al, 2013), however, DFD does not appear to be a major problem for the poultry industry (Qiao et al, 2001;Lesiów and Kijowski, 2003). This is likely due to the low concentration of myoglobin 25 in broiler breast muscle (Nishida and Nishida, 1985;Boulianne and King, 1995), which may prevent meat color darkening.…”

Avaliação do efeito do tempo de desossa sobre a qualidade da carne de peito de matrizes pesadas de descarte

“…Resultado bem distinto ao encontrado neste trabalho o que pode ser relacionado a diferente metodologia empregada pelo pesquisador e pelas etapas "ante" e "post-mortem" a que as aves foram submetidas. Para Souza et al (2005) que analisaram a carne de peito de frangos, diferentes períodos de desossa da carne após o resfriamento da carcaça não afetaram significativamente as perdas por cocção.…”