Ll. Young et Ce. Lyon, EFFECT OF POSTCHILL AGING AND SODIUM TRIPOLYPHOSPHATE ON MOISTURE BINDING-PROPERTIES, COLOR, AND WARNER-BRATZLER SHEAR VALUES OF CHICKEN BREAST MEAT, Poultry science, 76(11), 1997, pp. 1587-1590
The objective of this study was to assess the effects of treating chic
ken breast forequarters with sodium tripolyphosphate (STPP) after vari
ous postchill storage times on meat quality. Sixty-four commercially r
eared broilers (two replicates of 32 birds each) were slaughtered and
chilled, and then the forequarters (split breasts with spine and ribs)
were harvested and aged for 0, 120, 180, or 240 min postchill. After
each aging period, one forequarter from each of 16 birds was marinated
with a NaCl solution and the opposite forequarter was marinated with
the same NaCl solution containing STPP. The quarters were then cooked
and the following traits measured: marinade absorption, cooking loss,
objective color values, and Warner-Bratzler shear values. As aging tim
e prior to marination increased, cooking loss sind redness of the cook
ed meat decreased, but marinade absorption and the color values were u
naffected. The STPP treatment increased marinade absorption, decreased
cooking losses, and decreased cooked meat redness (P < 0.05). Shear v
alues decreased with aging time for both the control and STPP-treated
breast meat. When the STPP treatment was applied immediately after car
cass chilling, the STPP-treated meat exhibited shear values more than
60% greater than those of the controls (9.14 and 5.69 kg, respectively
). Results indicate that time postchill at which further processed pro
ducts are treated with STPP can have a significant effect on quality,
especially cooked product texture.