Moisture Retention by Water- and Air-Chilled Chicken Broilers During Processing and Cutup Operations

Young, L. L.; Smith, D. P.

doi:10.1093/ps/83.1.119

Cited by 30 publications

(16 citation statements)

References 13 publications

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“…NPLS marination promoted higher carcass marinade uptake compared with water marination (p<0.05), indicating that the additive included in the marinade solution increased carcass water absorption. These results are in agreement with previous studies, which reported about 4 to 8% water absorption in poultry carcasses immersed in marinades (Veerkamp, 1990;Young &Smith 2004;Huezo et al, 2007Jeong et al, 2011Demirok et al, 2013). The increase in carcass weight of both marinated treatments was probably due to water absorption during marination.…”

Section: Carcass Marinade Uptake and Parts Yieldsupporting

confidence: 92%

Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality

U-chupaj

Malila

Petracci

et al. 2017

Rev. Bras. Cienc. Avic.

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Keywords Marination, chicken carcass, marinade uptake, water-holding capacity, cut-up meat.Submitted: August/2016 Approved: September/2016 ABSTRACTThe objectives of this study were to evaluate the effect of marination on marinade uptake of chicken carcasses and to determine the meat quality of carcass parts. In total, 45 eviscerated chicken carcasses were divided into three marinating treatments: no marination, marination in water, marination in non-phosphate and low-salt solution (NPLS). The study showed that the marinade uptake of chicken carcasses was higher than 4.0% for NPLS marination and than 3.5% for water marination when compared with the non-marinated treatment. However, raw chicken meat yield after cut-up was not significantly different (p≥0.05) among treatments. Carcasses marinated in NPLS solution presented higher water-holding capacity (WHC). The results showed that NPLS marination may reduce cooking loss and expressible water of chicken meat after cooking. Based on the Warner-Bratzler Shear (WBSF) results, NPLS marination had a stronger effect on textural quality of cooked breast meat than thighs and drumsticks. However, no significant differences of texture profile analysis (TPA) parameters were observed (p≥0.05). In the sensory evaluation, NPLS marination influenced the sensory quality of cooked meat, particularly texture and appearance attributes, but not the taste and aftertaste attributes of cooked meat. It is concluded that NPLS marination effectively increased carcass weight, despite its effects on meat quality varied according to the anatomical location of the parts.

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Section: Carcass Marinade Uptake and Parts Yieldsupporting

confidence: 92%

Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality

U-chupaj

Malila

Petracci

et al. 2017

Rev. Bras. Cienc. Avic.

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“…The microbial quality of the air-chilled product is better than that of a water-chilled product (Barbut, 2002;Sanchez et al, 2002). Young and Smith (2004) reported that air-chilled carcasses lost 0.68% of their postslaughter weight in storage prior to cutting but lost no more during cutting or postcutting storage. On other hand water chilled carcasses absorbed 11.7% moisture in the chillers, of which 4.72% was lost within 24 h of intact carcass storage, 0.98% was lost during cutting and 2.10% was lost during storage resulting in 3.9% net water retention.…”

Section: Chillingmentioning

confidence: 99%

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Mutwakil¹

2011

American Journal of Agricultural and Biological Sciences

376

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Problem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutritional value, texture and flavor. Approach: A comprehensive literature review was performed on the spoliage mechanisms of meat and meat products and preservation techniques. Results: Historical data reveals that salting, drying, smoking, fermentation and canning were the traditional methods used to prevent meat spoilage and extend its shelf life. However, in order to prevent wholesomeness, appearance, composition, tenderness, flavor, juiciness, and nutritive value, new methods were developed. These included: cooling, freezing and chemical preservation. Wide range of physical and chemical reactions and actions of microorganisms or enzymes are responsible for the meat spoilage. Microbial growth, oxidation and enzymatic autolysis are three basic mechanisms responsible for spoilage of meat. Microbial growth and metabolism depends on various factors including: pre-slaughter husbandry practices, age of the animal at the time of slaughtering, handling during slaughtering, evisceration and processing, temperature controls during slaughtering, processing and distribution, preservation methods, type of packaging and handling and storage by consumer. Microbial spoilage causes pH change, slime formation, structural components degradation, off odors and appearance change. Autoxidation of lipids and the production of free radicals are natural processes which affect fatty acids and lead to oxidative deterioration of meat and off-flavour development. Lipid hydrolysis can take place enzymatically or non-enzymatically in meat. In muscle cells of slaughtered animals, enzymatic actions are taken place naturally and they act as catalysts for chemical reactions that finally end up in meat self deterioration. Softening and greenish discoloration of the meat results due to tissues degradation of the complex compounds (carbohydrates, fats and protein) in the autolysis process. Conclusion: Microbial, chemical and enzymatic activities can be controlled by low temperature storage and chemical techniques in the industry. Proper handling, pretreatment and preservation techniques can improve the quality of meat and meat products and increase their shelf life. Combination of chemical additives (TBHQ and ascorbic acid) and low temperature storage (5°C) in darkness are well recognized techniques for controlling the spoilage (microbial, enzymatic and oxidative) of meat and meat products. Understanding of the intrinsic factors and extrinsic factors at every meat processing stage (from preslaughtering to meat product development) is necessary before devel...

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“…In these tanks, the carcasses are displaced by means of an endless screw in counter-current with the cooling water flow (JAMES et al, 2006;CARCIOFI;LAURINDO, 2007). In European countries, the air cooling of poultry carcasses is more common because of the policies that restrict the usage of immersion chilling (YOUNG;SMITH, 2004;JAMES et al, 2006).…”

Section: Introductionmentioning

confidence: 99%