Effects of Cooking Methods on Textural Properties and Water‐Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times

Abstract

The effects of oven‐baking (OB) and water‐cooking (WC) methods on the textural properties and water‐holding capacity (WHC) of broiler breast meat were investigated. A total of 1,008 broilers processed and deboned at nine different postmortem (0.25, 1.25, 2.0, 2.5, 3.0, 3.5, 4.0, 6.0 and 24.0 h) duration were cooked by two different cooking methods. Textural properties of cooked meat were predicted by the Meullenet–Owens razor shear method, descriptive analysis and consumer testing. Moisture and expressible moisture contents were also evaluated. Results showed that postmortem deboning time played more important roles on the development of texture in broiler breast meat than the cooking methods. The WC‐cooked samples had higher moisture and expressible moisture contents across most of postmortem deboning times than the OB‐cooked samples, indicating a better WHC for the WC method. Practical Applications This research provides practical information regarding how different cooking methods (oven baking and water cooking) relate to the textural properties and water‐holding capacity (WHC) of broiler breast meat. Significant findings would include that quality of broiler breast meat was more significantly influenced by postmortem deboning times than the cooking methods. However, some of quality indicators associated with WHC varied according to the cooking methods. This information would be of benefit to poultry processors or users who would like to optimize the quality of broiler breast meat being cooked.

Effects of moist‐ and dry‐heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat

“…Lovatt (2004) indicated that a comparatively higher thermal conductivity value (0.57 vs. 0.025 W/m/K) and surface heat transfer coefficient (100-200 vs. 5-10 W/m 2 /K) easily resulted in the heat transfer and heating of targets through water than through air. In this study, the cooking loss of WC native chicken meat was significantly lower than that of OC native chicken meat (P < 0.001), which agreed with previous studies (Zhuang & Savage 2008;Lee et al 2014) in which broiler chicken meats were evaluated. Therefore, in the current study, OC meat required more time to reach the same internal temperature.…”

“…weight loss, water-holding capacity modification, color and aroma development, and muscle fiber shrinkage) are highly dependent on the composition and characteristics of muscle tissues and heating methods as well as the time-temperature progress during cooking, which eventually influence the quality parameters and palatability of meat and meat products (Lee et al 2014;Chumngoen et al 2016a). weight loss, water-holding capacity modification, color and aroma development, and muscle fiber shrinkage) are highly dependent on the composition and characteristics of muscle tissues and heating methods as well as the time-temperature progress during cooking, which eventually influence the quality parameters and palatability of meat and meat products (Lee et al 2014;Chumngoen et al 2016a).…”

“…weight loss, water-holding capacity modification, color and aroma development, and muscle fiber shrinkage) are highly dependent on the composition and characteristics of muscle tissues and heating methods as well as the time-temperature progress during cooking, which eventually influence the quality parameters and palatability of meat and meat products (Lee et al 2014;Chumngoen et al 2016a). Published data on the effects of moist-and dry-heat cooking on the quality of poultry meat are limited, and most studies have focused on broiler meat (Cavitt et al 2004;Lee et al 2014). Published data on the effects of moist-and dry-heat cooking on the quality of poultry meat are limited, and most studies have focused on broiler meat (Cavitt et al 2004;Lee et al 2014).…”

The effect of cooking methods on some quality characteristics of gluteus medius

“…) and endpoint meat temperatures are need to be closely followed as they may differ significantly for different cuts of meat. Cooking methods affect quality characteristics of meat like as yield, tenderness, juiciness, flavor and palatability by causing physical and biochemical changes in protein, carbohydrate, lipid and other minor components (Lee et al, 2014).…”

An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption

“…According to the condition of food material and the intended purpose of use, it is categorized as a cooking type, a pasteurisation type or a packaging type (Díaz, Nieto, Garrido, & Bañón, 2008;Jang & Lee, 2005;Nyati, 2000). SV technique provides lots of benefits for foods such as extending the shelf life, producing tastier and juicier product, reducing heat-induced contaminants like heterocyclic aromatic amine in food products comparing to traditional methods (Armstrong & McIlveen, 2000;Lee, Xiong, Chang, Owens, & Meullenet, 2014;Oz & Zikirov, 2015;Wang, Chang, & Chen, 2004). The shelf-life prolonging effect of SV is mostly achieved by the inactivation of vegetative cells during the application of heat, or by prevention of aerobic bacterial growth and recontamination during storage thanks to its vacuum pack.…”