Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat

Abstract

The objective of this study was to assess the effects of treating chicken breast forequarters with sodium tripolyphosphate (STPP) after various postchill storage times on meat quality. Sixty-four commercially reared broilers (two replicates of 32 birds each) were slaughtered and chilled, and then the forequarters (split breasts with spine and ribs) were harvested and aged for 0, 120, 180, or 240 min postchill. After each aging period, one forequarter from each of 16 birds was marinated with a NaCl solution and the opposite forequarter was marinated with the same NaCl solution containing STPP. The quarters were then cooked and the following traits measured: marinade absorption, cooking loss, objective color values, and Warner-Bratzler shear values. As aging time prior to marination increased, cooking loss and redness of the cooked meat decreased, but marinade absorption and the color values were unaffected. The STPP treatment increased marinade absorption, decreased cooking losses, and decreased cooked meat redness (P < 0.05). Shear values decreased with aging time for both the control and STPP-treated breast meat. When the STPP treatment was applied immediately after carcass chilling, the STPP-treated meat exhibited shear values more than 60% greater than those of the controls (9.14 and 5.69 kg, respectively). Results indicate that time postchill at which further processed products are treated with STPP can have a significant effect on quality, especially cooked product texture.

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

“…For aged treatments (treatments 2 to 9), ageing time did not affect the perceived flavor, in agreement with Lyon et al (2003) who found no difference in taste between not marinated chicken breasts, cooked and aged for 2, 4, 8 or 24 hours. Treatment 1 has agreement with Young and Lyon (1997), who found that the deboning times 0 to 4 hours did not impact in the brine absorption formulated with water and salt.…”

Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets

“…A decrease in shear force to less than 50% of the initial value was recorded after 4 h postchill storage (Young & Lyon, 1997). In the present work, WarnerBratzler shear force increased significantly from 29.39 N in vacuumpackaged non-pressurized fillets to maximum values of 45.46 N after one 15-min cycle in the case of single-cycle treatments, and 39.21 N after two 1-min cycles in the case of multiple-cycle treatments (Table 3).…”

Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments

“…In another study, marinated meat showed slight significant decrease in L * and a * values [30]. It was found that both a * and b * values were decreased in marinated fillets [31,32]. It is not easy to resolve the changes in the color values of poultry muscle after marination because they depend on different factors, but the most important is the pH [33].…”