Effects of chilling time and belt flattening on physical characteristics, yield, and tenderness of broiler breasts

Journal of Applied Poultry Research

Volumn 6, Issue 1, 1997, Pages 39-47

  Lyon, C E ^a   Bilgili, S F ^b   Dickens, J A ^c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b AUBURN UNIVERSITY   (United States)

^c RUSSELL RESEARCH CENTER   (United States)

Author keywords

Belt flattening; Chicken breasts; Extended chilling; Length; Tenderness; Width; Yield

Indexed keywords

COLUMBA; GALLUS GALLUS;

EID: 0031521698     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/6.1.39     Document Type: Article

References (17)

1. Klose, A.A., R.N. Sayre, and M.F. Pool, 1971. Tenderness changes associated with cutting up poultry shortly after warm evisceration. Poultry Sci. 50:585-591.
2. Treat, D.W. and T.L. Goodwin, 1973. Effects of sex, size, and time of cutting on processing yields and tenderness of broilers. Poultry Sci. 52:1348-1353.
3. Lyon, C.E., D. Hamm, and J.E. Thomson, 1985. pH and tenderness of broiler breast meat deboned various times after chilling. Poultry Sci. 64:307-310.
4. Lyon, C.E. and R.L. Wilson, Jr., 1986. Effects of sex, rigor condition, and heating method on yield and objective texture of broiler breast meat. Poultry Sci. 65:907-914.
5. Lyon, C.E., B.G. Lyon, C.M. Papa, and M.C. Robach, 1992. Broiler tenderness: Effects of postchill deboning time and fillet holding time. J. Appl. Poultry Res. 1:27-32.
6. Lyon, C.E., S.H. Silvers, and M.C. Robach, 1992. Effects of a physical treatment applied immediately after chilling on the structure of muscle fiber and the texture of cooked broiler breast meat. J. Appl. Poultry Res. 1:300-304.
7. Dickens, J.A. and C.E. Lyon, 1995. The effects of electric stimulation and extended chilling times on the biochemical reactions and texture of cooked broiler breast meat. Poultry Sci. 74:2035-2040.
8. Papa, C.M. and C.E. Lyon, 1989. Shortening of the Pectoralis muscle and meat tenderness of broiler chickens. Poultry Sci. 68:663-669.
9. Lyon, B.G. and C.E. Lyon, 1991. Research Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. Poultry Sci. 70:188-191.
10. Birds were raised in 12 pens (100 birds/pen) equipped with individual feeders and drinkers. A total of 60 birds were randomly chosen for the study (5 birds/pen; 4 replicate pens/chill time).
11. Birds were electrically stunned (50 V DC for 7 sec), manually cut and bled for 90 sec, scalded for 2 min at 134°F, and mechanically picked for 42 sec. Following singeing and washing, the feet and neck were removed and carcasses transferred to the evisceration room. Evisceration consisted of vent opening, opening cut, automated draw of the viscera, lung removal with vacuum, and final carcass wash prior to chilling.
12. Hamm, D., 1981. Unconventional meat harvesting. Poultry Sci. 60(Suppl):1666 (Abs).
13. Johnson Food Equipment Belt Flattener. The flattener has two settings, one at each end of the set of rollers. The settings represent the distance between the rollers, and there is a graduated scale and crank to adjust the distance for each location. Settings used in the study were established by subjecting a group of chilled breasts of the same approximate weight and size to various settings and observing the effects. If the settings were so narrow that the breasts were torn or the muscle tissue stuck to the belts, then the distances were increased. Final distances for the front and rear settings were 3 24/64 and 4 12/64, respectively. The breasts were flattened one at a time so that identity was maintained. Immediately after flattening, each breast was reweighed, and length and width measurements taken.
14. Length and width of each breast was recorded after deboning, after cooking, and after flattening for the treatment group. The measurements were made by placing a ruler on the breast at the longest and widest points. The same person was responsible for all of the measurements.
15. 2 basis (1.9 cm wide x height). Because the shear values are compared to sensory/Warner-Bratzler values reported by Lyon and Lyon, 1991, only the shear values noted in kg are shown in Figure 3.
16. The statistical model consisted of a 3 x 2 factorial arrangement of chill time and flattening. Pen (chill time) was used as the error term to test chill time and pooled residual error was used to test flattening and interaction effects.
17. SAS Institute, 1985. SAS® Users Guide: Statistics. Version 5 Edition. SAS Institute, Inc., Cary, NC.