Effects of electrical stimulation and postchill deboning time on texture and cook loss of broiler breasts processed under commercial conditions

Journal of Applied Poultry Research

Volumn 11, Issue 2, 2002, Pages 217-222

  Lyon, C E ^a   Dickens, J A ^a   Lyon, B G ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Cook yield; Postchill aging; Pulsed electric current; Shear value

Indexed keywords

EID: 0035997445     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/11.2.217     Document Type: Article

References (19)

1. The influence of hot boning broiler breast muscle on pH decline and toughening
2. pH and tenderness of broiler breast meat deboned various times after chilling
3. Effects of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat
4. Shortening of Pectoralis muscle and meat tenderness of broiler chickens
5. The influence of commercial-scale electrical stimulation on tenderness, breast meat yield, and production costs
6. Effects of post-mortem wing restraint on the development of rigor and tenderness of broiler breast meat
7. Effects of a physical treatment applied immediately after chilling on the structure of muscle fiber and the texture of cooked broiler breast meat
8. Physical and biochemical effects of broiler breast tenderization by aging after pre-rigor deboning
9. Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat
10. Effects of chilling time and belt flattening on physical characteristics, yield, and tenderness of broiler breasts
11. The relationship of objective shear values and sensory tests to changes in tenderness of broiler breast meat
12. Electrical stimulation in poultry: A review and evaluation
13. Effects of carcass stimulation, deboning time, and marination on color and texture of broiler breast meat
14. Effect of post-mortem electrical stimulation on color, texture, pH, and cooking losses of hot and cold deboned chicken broiler breast meat
15. Effects of electrical stimulation on the post-mortem biochemical changes and texture of broiler Pectoralis muscle
16. Biochemical and structural effects of rigor mortis accelerating treatments in broiler Pectoralis