Effect of Postchill Deboning Time on the Texture Profile of Broiler Breeder Hen Breast Meat

Journal of Applied Poultry Research

Volumn 12, Issue 3, 2003, Pages 348-355

  Lyon, C E ^a   Lyon, B G ^a   Savage, E M ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Breast meat; Breeder hen; Deboning time; Sensory attribute; Texture

Indexed keywords

GALLIFORMES;

EID: 0242410866     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/12.3.348     Document Type: Article

References (27)

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12. Dickens, J. A., C. E. Lyon, and R. J. Buhr. 2002. The effects of electrical stimulation during bleeding on shear values and cook loss of breast fillets from mature chickens deboned at two or twenty-four hours post-evisceration. J. Appl. Poult. Res. 11:111-116.
13. SF-7000 pre-stunner brine cabinet. Simmons Engineering, Dallas, GA.
14. SK-5 automated knife. Simmons Engineering, Dallas, GA.
15. Johnson Food Equipment Co., Kansas City, KS.
16. Two prototype paddle chillers, 35-gal capacity, paddles rotating at 4 rpm. Chiller temperature ranged from 34 to 36°F.
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18. A Barnant hand-held thermometer was inserted through the bag into the fillet. A minimum temperature of 175°F was obtained.
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20. 2) - force in kilograms based on height x width of the strips.
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25. Lyon, B. G., C. E. Lyon, and J. P. Hudspeth. 1994. Texture profiles of canned-boned chicken as affected by chilling-aging times. Poult. Sci. 73:1475-1478.
26. Lyon, C. E., B. G. Lyon, W. E. Townsend, and R. L. Wilson, Jr. 1978. Effect of level of structured protein fiber on quality of mechanically deboned chicken meat patties. J. Food Sci. 43:1524-1527.
27. Lyon, B. G., C. E. Lyon, and W. E. Townsend. 1978. Characteristics of six patty formulas containing different amounts of mechanically deboned broiler meat and hand deboned fowl meat. J. Food Sci. 43:1656-1661.