Document Detail


The effects of low atmosphere stunning and deboning time on broiler breast meat quality.
MedLine Citation:
PMID:  23155033     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Research was conducted to determine the effect of stunning method (low atmosphere pressure, LAPS, and electrical stunning, ES) and deboning time (0.75 and 4 h) on breast meat quality (n = 576, 144 birds per treatment) in a commercial processing plant. Breast meat quality was evaluated through determining pH, Commission Internationale d'Eclairage L*a*b*, cooking yield, shear force, and consumer acceptability. The onset of rigor mortis was more rapid (P < 0.05) in breast meat from LAPS-stunned birds compared with ES-stunned birds, but no differences existed (P > 0.05) among stunning methods with respect to final pH at 24 h. As expected, breast meat that was deboned at 4 h required less shear force (P < 0.05) to cut through the breast than samples that were deboned at 0.75 h postmortem, but no differences existed between breast meat from LAPS or ES broilers that were deboned at the same time postmortem. However, when samples were marinated with 2% NaCl and 0.5% phosphate, there was no difference in Allo-Kramer shear force between ES 4 h and LAPS 4-h samples, but the ES 0.75-h samples had lower shear force values (P < 0.05) than the LAPS 0.75-h samples. On average, the LAPS 4-h treatment had greater overall acceptability ratings (P < 0.05) than other treatments, and the ES and LAPS 4-h treatments had more acceptable (P < 0.05) texture than the ES and LAPS 0.75-h treatments. Cluster analysis revealed that the 2 largest consumer groups liked all chicken breast fillet treatments, but a larger proportion of consumers liked the 4-h LAPS and ES treatments compared with the 0.75-h LAPS and ES treatments. In addition, consumers who rated baked chicken breast as at least moderately acceptable preferred (P < 0.05) the 4-h LAPS samples over the 4-h ES samples. The present study revealed that both the LAPS and ES systems can be successfully used in commercial poultry plants without detrimental breast fillet quality problems with respect to color, texture, and consumer acceptance.
Authors:
M W Schilling; V Radhakrishnan; Y Vizzier-Thaxton; K Christensen; P Joseph; J B Williams; T B Schmidt
Related Documents :
22142373 - Factors associated with the development of new onset diffuse thyroid f18-fluorodeoxyglu...
11859983 - A modified nottingham prognostic index for breast cancer patients diagnosed in denmark ...
17890913 - Usefulness of monoclonal antibody hik1083 specific for gastric o-glycan in differentiat...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Poultry science     Volume:  91     ISSN:  0032-5791     ISO Abbreviation:  Poult. Sci.     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-11-16     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0401150     Medline TA:  Poult Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  3214-22     Citation Subset:  IM    
Affiliation:
Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State 39762;
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  A simple vitrification method for cryobanking avian testicular tissue.
Next Document:  Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-f...