Effects of aging prior to freezing on poultry meat tenderness

Poultry Science

Volumn 84, Issue 4, 2005, Pages 607-612

  Thielke, S ^a   Lhafi, S K ^b   Kuhne M ^b  

^a Niedersächsisches Landesamt für Verbraucherschutz und Lebensmittelsicherheit LAVES   (Germany)

^b UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

Aging; Meat quality; Poultry; Tenderness

Indexed keywords

EID: 18944394460     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/84.4.607     Document Type: Article

References (21)

1. Belk, K. E., M. H. George, J. D. Tatum, G. G. Hilton, R. K. Miller, M. Koohmaraie, J. O. Reagan, and G. C. Smith. 2001. Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses. J. Anim. Sci. 79:688-697.
2. Bendall, J. R. 1979. Relations between muscle pH and important biochemical parameters during the postmortem changes in mammalian muscle. Meat Sci. 3:143-157.
3. Boccard, R., L. Buchter, E. Casteels, E. Cosentino, E. Dransfield, D. E. Hood, R. I. Joseph, D. B. MacDougall, D. N. Rhodes, and I. Schön. 1981. Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the commission of the European communities' (CEC) beef production research programme. Livest. Prod. Sci. 8:385-397
4. Dransfield, E. 1994. Optimisation of tenderisation, aging and tenderness. Meat Sci. 36:105-121.
5. Fletcher, D. L. 2002. Poultry meat quality. Worlds Poult. Sci. J. 58:131-145.
6. George, M. H., J. D. Tatum, H. G. Dolezal, J. B. Morgan, J. W. Wise, C. R. Calkins, T. Gordon, J. O. Reagan, and G. C. Smith. 1997. Comparison of USDA quality grade with tendertec for the assessment of beef palatability. J. Anim. Sci. 75:1538-1548.
7. Großklaus, D. 1979. Geflügelfleischhygiene. Parey, Berlin.
8. Hillebrand, S. 1993. The sensory quality of turkey meat, with special reference to the effects of electrical stunning and chilling rate. Ph.D. Thesis. Rijksuniversiteit Utrecht, Utrecht, The Netherlands.
9. Honikel, K. O., C. J. Kim, and R. Hamm. 1986. Sarcomere shortening of pre-rigor muscle and its influence on drip loss. Meat Sci. 16:267-282.
10. Lyon, C. E., D. Hamm, and J. E. Thomson. 1985. PH and tenderness of broiler meat deboned various times after chilling. Poult. Sci. 64:307-310.
11. Lyon, B. G., and C. E. Lyon, 1998. Assessment of three devices used in shear tests of cooked breast meat. Poult. Sci. 77:1585-1590.
12. Mouchonniere, M., G. Le Pottier, and X. Fernandez. 1999. The effect of current frequency during water bath stunning on the physical recovery and rate and extent of bleed out in turkeys. Poult. Sci. 77:485-489.
13. Pool, M. F., D. De Fremery, A. A. Campbell, and A. Klose. 1959. Poultry tenderness. II. Influence of processing on tenderness of chickens. Food Technol. 13:25-29.
14. Ristiç, M. 1978. Auswirkungen von Brühtemperaturen und Kühlverfahren auf die Fleischqualität bei Broilern und Puten. Fleischwirtschaft 58:811-816.
15. Schreurs, F. J. G. 2000. Post-mortem changes in chicken muscle. Worlds Poult. Sci. J. 56:319-346.
16. Slowinski, M., and M. Stolarski. 1998. Beurteilung der technologischen Qualität von Putenfleisch: Messung von elektrischer Leitfähigkeit und pH-Wert. Fleischwirtschaft 78:1013-1014.
17. Smith, M. C., M. D. Judge, and W. J. Stadelman. 1969. A "cold shortening" effect in avian muscle. J. Food Sci. 34:42-46.
18. Stewart, M. K., D. L. Fletcher, D. Hamm, and J. E. Thomson. 1984. The influence of hot boning broiler breast muscle on pH decline and toughening. Poult. Sci. 63:1935-1939.
19. Varnam, A. H., and J. P. Sutherland. 1995. Meat and Meat Products. Chapman and Hall, London.
20. Wilkens, L. J., N. G. Gregory, and S. B. Wotton. 1999. Effectiveness of different electrical stunning regimes for turkeys and consequences for carcass quality. Br. Poult. Sci. 40:478-484.
21. Zocchi, C., and A. R. Sams. 1999. Tenderness of broiler breast fillets from carcasses treated with electrical stimulation and extended chilling times. Poult. Sci. 78:495-498.