Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color

Poultry Science

Volumn 86, Issue 12, 2007, Pages 2666-2670

  Smith, D P ^a   Young, L L ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Breast meat quality; Cook yield; Marination; Pressure tumbling; Tenderness

Indexed keywords

EID: 36849076162     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2007-00144     Document Type: Article

References (28)

1. Acton, J. C., and J. M. Jensen. 1994. Understanding marinade technology. Poult. Proc. 9:18-21.
2. Alvarado, C. Z., and A. R. Sams. 2004. Early postmortem injection and tumble marination effects on broiler breast meat tenderness. Poult. Sci. 83:1035-1038.
3. Chen, T. C. 1982. Studies on the marinating of chicken parts for deep-fat frying. J. Food Sci. 47:1016-1019.
4. Farr, A. J., and K. N. May. 1970. The effect of polyphosphates and sodium chloride on cooking yields and oxidative stability of chicken. Poult. Sci. 49:268-275.
5. Froning, G. W. 1965. Effects of polyphosphates on binding properties of chicken meat. Poult. Sci. 44:1104-1107.
6. Froning, G. W., and B. Sackett. 1985. Effect of salt and phosphates during tumbling of turkey breast muscle on meat characteristics. Poult. Sci. 64:1328-1333.
7. Goodwin, T. L., and J. B. Maness. 1984. The influence of marination, weight, and cooking technique on tenderness of broilers. Poult. Sci. 63:1925-1929.
8. Hamm, R. 1960. Biochemistry of meat hydration. Adv. Food Res. 10:355-392.
9. Heath, J. L., and S. L. Owens. 1991. Reducing variation in marinade retained by broiler breasts. Poult. Sci. 70:160-166.
10. Landes, D. R. 1972. The effects of polyphosphates on several organoleptic, physical, and chemical properties of stored precooked frozen chickens. Poult. Sci. 51:641-646.
11. Lesky, J., T. Lesky, and J. Lesky. 2001. Method and apparatus for food marinating. US Pat. No. 6,242,025.
12. Lyon, B. G., and D. Hamm. 1986. Effects of mechanical tenderization with sodium chloride and polyphosphates on sensory attributes and shear values of hot-stripped broiler breast meat. Poult. Sci. 65:1702-1707.
13. 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. Poult. Sci. 69:1420-1427.
14. Maki, A. A., and G. W. Froning. 1987. Effect on the quality characteristics of turkey breast muscle of tumbling whole carcasses in the presence of salt and phosphate. Poult. Sci. 66:1180-1183.
15. Northcutt, J. K., D. P. Smith, and R. J. Buhr. 2000. Effects of bruising and marination on broiler breast fillet surface appearance and cook yield. J. Appl. Poult. Res. 9:21-28.
16. Offer, G., and J. Trinick. 1983. On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Sci. 8:245-281.
17. Peterson, D. W. 1977. Effect of polyphosphates on tenderness of hot cut chicken breast meat. J. Food Sci. 42:100-101.
18. Qiao, M., D. L. Fletcher, D. P. Smith, and J. K. Northcutt. 2002. Effects of raw broiler breast meat color variation on marination and cooked meat quality. Poult. Sci. 81:276-280.
19. SAS Institute. 1999. SAS Software Version 8, SAS Inst. Inc., Cary, NC.
20. Smith, D. P., and J. C. Acton. 2001. Marination, cooking and curing of poultry products. Pages 257-279 in Poultry Meat Processing, A. R. Sams, ed. CRC Press LLC, Boca Raton, FL.
21. Smith, D. P., D. L. Fletcher, and C. M. Papa. 1991. Evaluation of duckling breast meat subjected to different methods of further processing and cooking. J. Muscle Foods 2:305-310.
22. Trout, G. R., and G. R. Schmidt. 1983. Utilization of phosphates in meat products. Proc. 35th Recip. Meat Conf., Blacksburg, VA. Virginia Polytech. Inst. State Univ., Blacksburg.
23. Xiong, Y. L., and D. R. Kupski. 1999. Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions. Poult. Sci. 78:1053-1059.
24. Young, L. L., and C. E. Lyon. 1997. Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat. Poult. Sci. 76:1587-1590.
25. Young, L. L., and D. P. Smith. 2004. Effect of vacuum on moisture absorption and retention by marinated broiler fillets. Poult. Sci. 83:129-131.
26. Young, L. L., J. A. Cason, D. P. Smith, C. E. Lyon, J. A. Dickens, and J. M. Walker. 2005. Effects of electrical stimulation and simulated conventional- and extended-chilling method on cooked chicken breast meat texture and yield. Int. J. Poult. Sci. 4:60-63.
27. Young, L. L., J. K. Northcutt, and C. E. Lyon. 1996. Effect of stunning time and polyphosphates on quality of cooked chicken breast meat. Poult. Sci. 75:677-681.
28. Young, L. L., D. P. Smith, J. A. Cason, and J. M. Walker. 2004. Effect of intact carcass electrical stimulation on moisture retention characteristics of polyphosphate-treated non-aged boneless broiler breast fillets. Int. J. Poult. Sci. 3:796-798.