Optimization of Consumer Acceptability and Sensory Characteristics for Marinated Broiler Breast Meat

Abstract

In the present study, the effects of marination on the quality of poultry breast meat deboned at various times postmortem (PM) were investigated. One of the specific goals was to optimize the processing conditions between deboning time, tumbling duration, and poultry breast meat tenderness, with the objective of developing specific recommendations on processing practices adopted by the poultry industry. Broiler breast (Pectoralis major) muscles deboned at 0.25, 1.5, 3, 6, and 24 h PM were vacuum tumbled with 20% solution added containing 1% salt and 0.45% sodium tripolyphosphate for either 15 or 30 min. Meat quality measurements including marination uptake, retention, cooking loss, instrumental texture, sensory descriptive analysis, and consumer acceptance were performed. Results indicated that acceptable tenderness was achieved for marinated treatments deboned at 3 h or later PM. Fillets deboned at shorter PM were rated tough by consumers. Marination duration had very little effect on the quality of the meat processed. Practical Application: For the poultry industry to maximize consumer acceptance for marinated broiler breast meat, this research will be of benefit. Various qualities of broiler breast meat such as tenderness and water-holding capacities were examined under different marination conditions.

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

“…; Lee et al . ). Lyon and Lyon () investigated sensory texture profile of broiler breast meat as influenced by PM deboning time and cooking method (MW [microwave] versus WC methods) and reported that initial hardness was not significantly affected by cooking method although the mean sensory score for the WC method was slightly higher than that for the MW method.…”

“…; Lee et al . ). Therefore, there were 18 combinations of the deboning time and cooking method in this full factorial treatment design.…”

“…; Lee et al . ). Textural properties of broiler meat cooked by water immersion, microwave or conveyor belt grilling were investigated (Lyon and Lyon 1990a,b).…”

“…Of all quality characteristics associated with cooked meat, tenderness has been identified as one of the most important determinants for meat quality and consumer‐eating satisfaction (Lee et al . ; Kamruzzaman et al . ; Wang et al .…”

Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness

“…In our study, 20 min was used for marination duration, which is much longer than 4 min. Lee et al (2011) found that marinade retention in the fillets marinated for 30 min was consistently higher than those for 15 min. These results suggest that in addition to meat WHC, other factors, such as meat surface conditions, the depth of marinade penetration in meat, or both, can also significantly affect marinade retention (Heath and Owens, 1991).…”