EFFECTS OF CARCASS STIMULATION, DEBONING TIME, AND MARINATION ON COLOR AND TEXTURE OF BROILER BREAST MEAT

Toughness of cooked broiler breast meat continues to be a problem for processors, and post-chill deboning time is the most significant facto r in the ultimate texture of intact breast meat. However, this 6- to 1 2-hr aging time is costly in refrigerated space, equipment, and labor. Two treatments - electric stimulation of carcasses during bleeding an d marination of muscles in salt/phosphate solutions - are known to alt er the biochemistry of the muscle and the texture of cooked breast mea t. Combinations of these treatments were evaluated under commercial co nditions to determine their effects on meat color and texture. Both el ectrical stimulation and marination resulted in lower shear values (mo re tender meat) compared to nonstimulated and unmarinated controls. Th e lowest shear values were noted for the combination of stimulation fo llowed by marination. Using this combination of treatments resulted in tender cooked breast meat without any additional aging beyond 1 hr ch illing.