Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases

Skarovsky, Clinton John; Sams, A. R.

doi:10.1080/00071669987007

Cited by 12 publications

(4 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During water chilling, all carcasses gained weight resulting in a postchill carcass yield of 78.2% for soft-scalded and 76.1% for hard-scalded carcasses, a difference of 2.1% (P < 0.05). These data are in general agreement with other publications, in which immersion water-chilled broiler carcasses gained 4 to 12% of the prechill carcass weight and air-chilled carcasses lost up to 3% of their prechill weight with greater differences with longer chilling times (Fromm and Monroe 1958;Klose et al, 1960;Bigbee and Dawson, 1963;Sanders, 1969;Thomson et al, 1975;Hale and Stadelman, 1973;Thomson et al, 1984;Bilgili et al, 1991;Mielnik et al, 1999;Skarovsky and Sams 1999;Young and Smith, 2004;Jeong et al, 2011;Perumalla et al, 2011). Recently, Zhuang et al (2008) reported that airchilled carcasses lost 2.4% of their weight after 150 min of chilling, whereas immersion water-chilled carcasses gained 4.6% of their weight after 50 min, resulting in a difference of 7% between chilling methods.…”

Section: Resultssupporting

confidence: 93%

Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield

Buhr

Walker²,

Bourassa

et al. 2014

Poultry Science

View full text Add to dashboard Cite

The effect of scalding and chilling procedures was evaluated on carcass and breast meat weight and yield in broilers. On 4 separate weeks (trials), broilers were subjected to feed withdrawal, weighed, and then stunned and bled in 4 sequential batches (n = 16 broilers/batch, 64 broilers/trial). In addition, breast skin was collected before scalding, after scalding, and after defeathering for proximate analysis. Each batch of 16 carcasses was subjected to either hard (60.0°C for 1.5 min) or soft (52.8°C for 3 min) immersion scalding. Following defeathering and evisceration, 8 carcasses/batch were air-chilled (0.5°C, 120 min, 86% RH) and 8 carcasses/batch were immersion water-chilled (water and ice 0.5°C, 40 min). Carcasses were reweighed individually following evisceration and following chilling. Breast meat was removed from the carcass and weighed within 4 h postmortem. There were significant (P < 0.05) differences among the trials for all weights and yields; however, postfeed withdrawal shackle weight and postscald-defeathered eviscerated weights did not differ between the scalding and chilling treatments. During air-chilling all carcasses lost weight, resulting in postchill carcass yield of 73.0% for soft-scalded and 71.3% for hard-scalded carcasses, a difference of 1.7%. During water-chilling all carcasses gained weight, resulting in heavier postchill carcass weights (2,031 g) than for air-chilled carcasses (1,899 g). Postchill carcass yields were correspondingly higher for water-chilled carcasses, 78.2% for soft-scalded and 76.1% for hard-scalded carcasses, a difference of 2.1%. Only in trials 1 and 4 was breast meat yield significantly lower for hard-scalded, air-chilled carcasses (16.1 and 17.5%) than the other treatments. Proximate analysis of skin sampled after scalding or defeathering did not differ significantly in moisture (P = 0.2530) or lipid (P = 0.6412) content compared with skin sampled before scalding. Skin protein content was significantly higher (P < 0.05) for prescald and soft-scalded skin samples than for hard-scalded or soft or hard-scalded skin samples after defeathering. The hard-scalding method used in this experiment did not result in increased skin lipid loss either before or after defeathering.

show abstract

Section: Resultssupporting

confidence: 93%

Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield

Buhr

Walker²,

Bourassa

et al. 2014

Poultry Science

View full text Add to dashboard Cite

show abstract

“…Much research has been conducted to study the factors influencing meat tenderness and water-holding capacity (Fletcher, 2002). Genetic stock and selection (Smith, 1963), age, sex, location (Castaneda et al, 2005), pre-and postslaughter chilling (Alvarado and Sams, 2000) and postmortem metabolism (Skarovsky and Sams, 1999) were factors affecting quality of muscle. About 88 to 95% of water in the muscle is held intracellularly within the space between actin and myosin filaments (Ranken, 1976;Offer and Knight, 1988).…”

Section: Discussionmentioning

confidence: 99%

Effects of Dietary Metabolizable Energy and Lysine on Carcass Characteristics and Meat Quality in Arbor Acres Broilers

Tang¹,

G.²,

Chen³

et al. 2007

Asian Australas. J. Anim. Sci

View full text Add to dashboard Cite

An experiment was performed to evaluate the effects of dietary metabolizable energy (ME) and lysine on carcass characteristics and meat quality in Arbor Acres (AA) broilers from 1 to 56 days of age. A total of 2,970 1-d-old male broiler chicks were randomly allocated to nine dietary treatments (three ME levels in combination with three lysine levels), and dietary ME and lysine concentrations were formulated by varying corn, soybean meal, tallow, and L-lysine sulfate concentrations. Live body weight (BW), carcass weight (CW), dressing percent, breast muscle weight (BMW), yield of breast muscle, muscle color (CIE L*, a*, and b*), pH values 45 min and 24 h postmortem (pH 45 , and pH 24 ), meat shear force value (SFV), and water loss rate (WLR) were evaluated. Results showed that live body weight and dressing percent increased (p<0.05) as dietary energy increased. Higher dietary lysine content improved breast muscle weight. Neither carcass weight nor yield of breast muscle was affected by dietary energy or lysine content. Higher ME increased the b* value (p = 0.067) and pH 24 value (p<0.05), whereas it decreased SFV (p<0.05) and WLR (p = 0.06). Only water loss rate was influenced (p<0.01) by dietary lysine, which was higher in broilers from the high lysine diet as compared to those from medium or low lysine diets. The pH 45 value and L* value of breast muscle were not affected by ME or lysine. Significant interaction of dietary ME and lysine was found on a* value of breast muscle. These results indicated that dietary ME and lysine had important effects on breast muscle growth and meat quality, however their effects were different. Different concentrations of dietary ME and lysine might be considered to improve meat quality.

show abstract

“…Previous studies have indicated that elevated temperatures or slower chilling rates may accelerate postmortem glycolysis and ultimate meat texture and functional properties [29,30,31,32,33,34,35,36,37]. Huezo et al [38] demonstrated that chilling method (air or immersion) had no effect on breast fillet tenderness when fillets are deboned 24 h postchill.…”

mentioning

confidence: 96%

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

Huezo

Northcutt

Smith

et al. 2007

Journal of Applied Poultry Research

View full text Add to dashboard Cite

A study was conducted to determine the effects of chilling method and postmortem aging time on broiler breast fillet quality. One hundred fifty eviscerated broiler carcasses were removed from a commercial processing line before chilling and transported to the laboratory. Half of the carcasses were chilled by dry air, whereas the other half were chilled by water immersion. Immersion-chilled (IC) carcasses were divided into 3 groups (0, 1.67, and 24 h) based on postchill fillet aging time on the carcass. Air-chilled (AC) carcasses were divided into 2 groups based on fillet aging time (0 and 24 h postchill). Because AC requires more time to reach the same temperature, fillets removed immediately after chilling (0 h) were the same postmortem age as the 1.67 h IC fillets. Average pH values of IC and AC fillets were similar when fillets were aged for the same length of time postmortem. Method of chilling had no effect on raw breast fillet color; however, postmortem aging time had a slight but significant effect on fillet lightness. Shear values of IC fillets removed 0 and 1.67 h after chilling were similar and corresponded to sensory panel categories of slightly tough to tough (>8 kg/g). Shear values of AC fillets deboned at 0 h (8.4 kg/g) were slightly lower but not significantly different than the shear values for IC fillets (10.3 kg/g) aged for the same length of time (1.67 h). After 24 h of aging, shear values for IC and AC fillets were <8 kg/g and corresponded to sensory panel categories of tender to very tender. Cook yield (%) of AC fillets was significantly higher than cook yield (%) of IC fillets for all deboning times. Results show that air chilling has an accelerating effect on rigor mortis onset, but postchill aging time is required to maximize the proportion of tender meat.

show abstract

Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases

Cited by 12 publications

References 19 publications

Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield

Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield

Effects of Dietary Metabolizable Energy and Lysine on Carcass Characteristics and Meat Quality in Arbor Acres Broilers

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

Contact Info

Product

Resources

About