Tenderization of hot-boned broiler breast meat by clamping during chilling

Poultry Science

Volumn 81, Issue 1, 2002, Pages 121-125

  Cason, J A ^a   Lyon, C E ^a   Dickens, J A ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Breast meat; Broiler; Clamping; Hot boning; Tenderness

Indexed keywords

ICE;

ANIMAL; ANIMAL DISEASE; ARTICLE; CADAVER; CHICKEN; COOKING; FEMALE; FOOD HANDLING; FOOD INDUSTRY; HEAT; MALE; MEAT; METHODOLOGY; PATHOPHYSIOLOGY; PECTORALIS MAJOR MUSCLE; PHYSIOLOGY; STANDARD;

ANIMALS; CHICKENS; COOKERY; FEMALE; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; HEAT; ICE; MALE; MEAT; PECTORALIS MUSCLES; RIGOR MORTIS;

EID: 0036368029     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.1.121     Document Type: Article

References (27)

1. Bratzier, L. J., 1949. Determining the tenderness of meat by using the Warner-Bratzler method. Page 117 in Proc. 2nd Annu. Reciprocal Meat Conf., National Livestock and Meat Board. AMSA, Savoy, IL.
2. Cason, J. A., C. E. Lyon, and C. M. Papa, 1997. Effect of muscle opposition during rigor on development of broiler breast meat tenderness. Poultry Sci. 76:785-787.
3. Dunn, A. A., E. L. C. Tolland, D. J. Kilpatrick, and N. F. S. Gault, 1993. Effect of post-mortem temperature on chicken M. Pectoralis major: Isometric tension and pH profiles. Br. Poult. Sci. 34:677-688.
4. Froning, G. W., and S. Neelakantan, 1971. Emulsifying characteristics of prerigor and postrigor poultry muscle. Poultry Sci. 50:839-845.
5. Herring, H. K., R. G. Cassens, and E. J. Briskey, 1965a. Sarcomere length of free and restrained bovine muscles at low temperature as related to tenderness. J. Sci. Food Agric. 16:379-384.
6. Herring, H. K., R. G. Cassens, and E. J. Briskey, 1965b. Further studies on bovine muscle tenderness as influenced by carcass position, sarcomere length and fiber diameter. J. Food Sci. 30:1049-1054.
7. Herring, H. K., R. G. Cassens, G. G. Suess, V. H. Brungardt, and E. J. Briskey, 1967. Tenderness and associated characteristics of stretched and contracted bovine muscles. J. Food Sci. 32:317-323.
8. Janky, D. M., M. G. Dukes, and A. R. Sams, 1992. Research note: The effects of post-mortem wing restraint (muscle tensioning) on tenderness of early-harvested broiler breast meat. Poultry Sci. 71:574-576.
9. Jungk, R. A., and W. W. Marion, 1970. Post-mortem isometric tension changes and shortening in turkey muscle strips held at various temperatures. J. Food Sci. 35:143-145.
10. Jungk, R. A., H. E. Snyder, D. E. Goll, and K. G. McConnell, 1967. Isometric tension changes and shortening in muscle strips during post-mortem aging. J. Food Sci. 32:158-161.
11. Khan, A. W., 1974. Relation between isometric tension, postmortem pH decline and tenderness of poultry breast meat. J. Food Sci. 39:393-395.
12. Klose, A. A., B. J. Luyet, and L. J. Menz, 1970. Effect of contraction on tenderness of poultry muscle cooked in the prerigor state. J. Food Sci. 35:577-581.
13. Koohmaraie, M., M. E. Doumit, and T. L. Wheeler, 1996. Meat toughening does not occur when rigor shortening is prevented. J. Anim. Sci. 74:2935-2942.
14. Locker, R. L., 1960. Degree of muscular contraction as a factor in tenderness of beef. Food Res. 25:304-307.
15. Lyon, B. G., and C. E. Lyon, 1991. Shear value ranges by Instron Warner-Bratzler and single blade Allo-Kramer devices that correspond to sensory tenderness. Poultry Sci. 70:188-191.
16. 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.
17. Lyon, C. E., S. F. Bilgili, and J. A. Dickens, 1997. Effects of chilling time and belt flattening on physical characteristics, yield, and tenderness of broiler breasts. J. Appl. Poult. Res. 6:39-47.
18. Lyon, C. E., D. Hamm, J. E. Thomson, and J. P. Hudspeth, 1984. The effects of holding time and added salt on pH and functional properties of chicken meat. Poultry Sci. 63:1952-1957.
19. Lyon, C. E., M. C. Robach, C. M. Papa, and R. L. Wilson, Jr., 1992a. Research note: Effects of wing restraints on the objective texture of commercially processed broiler breast meat. Poultry Sci. 71:1228-1231.
20. Lyon, C. E., S. H. Silvers, and M. C. Robach, 1992b. 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. Poult. Res. 1:300-304.
21. Papa, C. M., C. E. Lyon, and D. L. Fletcher, 1989. Effects of post-mortem wing restraint on the development of rigor and tenderness of broiler breast meat. Poultry Sci. 68:238-243.
22. Papa, C. M., and D. L. Fletcher, 1988. Effect of wing restraint on postmortem muscle shortening and the textural quality of broiler breast meat. Poultry Sci. 67:275-279.
23. SAS Institute, 1987. SAS/STAT™ Guide for Personal Computers, Version 6 Edition. SAS Institute Inc., Cary, NC.
24. Simpson, M. D., and T. L. Goodwin, 1974. Comparison between shear values and taste panel scores for predicting tenderness of broilers. Poultry Sci. 53:2042-2046.
25. Wheeler, T. L., and M. Koohmaraie, 1994. Prerigor and postrigor changes in tenderness of ovine longissimus muscle. J. Anim. Sci. 72:1232-1238.
26. Whiting, R. C., and J. F. Richards, 1975. Thaw rigor induced isometric tension and shortening in broiler-type chicken muscles. J. Food Sci. 40:960-963.
27. Wood, D. F., and J. F. Richards, 1974. Isometric tension studies on chicken pectoralis major muscle. J. Food Sci. 39:525-529