Document Detail

Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditions.
MedLine Citation:
PMID:  22318907     Owner:  NLM     Status:  Publisher    
BACKGROUND: Electrical stimulation (ES) in poultry processing is reported in the literature with varying degrees of effectiveness. Furthermore, the combined effects of ES and polyphosphate marination are not completely known. The objective of this study was to evaluate the combined effect of ES, aging time prior to deboning and phosphate marination on meat quality of broiler breast fillets. RESULTS: The implementation of ES accelerated pH decline in fillets at any aging time studied regardless of marination treatment, but no differences (P > 0.05) were found in pH of fillets deboned without aging. Warner-Bratzler (WB) shear values of ES fillets significantly decreased (P < 0.05) at 2 h of aging whereas WB of non-ES fillets decreased at 6 h of aging in breast meat, with or without marination. In non-marinated fillets the ES treatment reduced (P < 0.05) cooking loss in meat aged 0, 2 and 4 h. In marinated fillets the ES treatment decreased cooking loss at 2, 4, 6 and 8 h of aging. CONCLUSION: ES in carcasses aged 2 or 4 h improves tenderness and reduces cooking loss. Marination improves tenderness in both stimulated and non-stimulated fillets, at all aging times. Copyright © 2012 Society of Chemical Industry.
Flavia Perlo; Patricia Bonato; Romina Fabre; Gustavo Teira; Osvaldo Tisocco
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-2-8
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  -     Publication Date:  2012 Feb 
Date Detail:
Created Date:  2012-2-9     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Society of Chemical Industry.
Laboratorio de Industrias Cárnicas, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, M. Tavella 1450, 3200 Concordia, Argentina.
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