Antemortem holding temperatures and broiler breast meat quality

Journal of Applied Poultry Research

Volumn 6, Issue 2, 1997, Pages 180-184

  Holm, C G Patrik ^a   Fletcher, Daniel L ^b  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Breast meat quality; Broiler; Holding temperature; Live shrink

Indexed keywords

AVES;

EID: 0031479423     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/6.2.180     Document Type: Article

References (26)

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13. Simmons Stunner Model SF-7000, Simmons Engineering Co., Dallas, GA 30132.
14. Ashley Sure-Scald Model S.S. 30, Ashley Machine, Inc., Greensburg, IN.
15. Ashley Sure-Pick Model S.P. 38, Ashley Machine, Inc., Greensburg, IN.
16. Two color measurements per fillet were determined using illuminant C to measure the CIE color values of lightness (L*), redness (a*), and yellowness (b*). The two color readings were averaged.
17. Minolta Chroma Meter CR-100, Minolta Co., Ramsey, NJ.
18. Cook loss was determined by weighing the uncooked fillet, cooking for 20 min at 95°C (203°F) in steam, equilibration of the fillet to room temperature, and reweighing the cooked breast fillet. Cook loss was calculated as difference in breast fillet weight before and after cooking and divided by the initial weight (x 100).
19. Tenderness was determined with Allo-Kramer shear by cutting a 25 mm diameter core from the thickest part of the cooked fillet. The sample cores were weighed to the nearest 0.1 g and varied from approximately 7 to 12 g depending on the thickness of the muscle. They were oriented in a shear cell so that the shear blades struck the samples perpendicular to the surface fibers. The samples were sheared by using a 500 kg load cell and cross head speed of 500 mm/min. Shear values were calculated by dividing the total kg shear by the sample core weight and are expressed as kg of shear/g of sample.
20. Instron Universal Testing Machine, equipped with Allo-Kramer shear cell, Instron Corp., Canton, MA.
21. The pH was determined on a 2.5 g piece of breast tissue removed from the muscle and homogenized in 25 mL of iodoacetate for approximately 10 sec. The pH was determined immediately.
22. Jeacocke, R.E., 1977. Continuous measurements of the pH of beef muscle in intact beef carcasses. J. Food Tech. 12:375-386.
23. Sentron pH meter, model 2001, Sentron, Inc., Federal Way, WA.
24. SAS Institute, 1988. SAS/STAT User's Guide for Personal Computers, Release 6.03. SAS Institute, Inc., Cary, NC.
25. Wabeck, C.J., 1972. Feed and withdrawal time relationship to processing yield and potential fecal contamination of broilers. Poultry Sci. 51:1119-1121.
26. Lyon, C.E. and B.G. Lyon, 1990. The relationship of objective shear values and sensory tests to changes in tenderness of broiler breast meat. Poultry Sci. 69:1420-1427.