EFFECT OF POST-CHILL DEBONING ON TENDERNESS OF BROILER BREAST FILLETS

Authors
YOUNG LL
Citation
Ll. Young, EFFECT OF POST-CHILL DEBONING ON TENDERNESS OF BROILER BREAST FILLETS, Journal of applied poultry research, 6(2), 1997, pp. 174-179
Citations number
10
Categorie Soggetti
Agriculture Dairy & AnumalScience","Veterinary Sciences
Journal title
Journal of applied poultry research → ACNP
ISSN journal
10566171
Volume
6
Issue
2
Year of publication
1997
Pages
174 - 179
Database
ISI
SICI code
1056-6171(1997)6:2<174:EOPDOT>2.0.ZU;2-G
Abstract
Because of consumer demand for consistency in product texture, food ma nufacturers are demanding that variations in the texture of meat ingre dients be minimized. While aging carcasses for 2 to 3 hr post-chill be fore deboning reduced average fillet toughness, food manufacturers rep ort that some fillets remained unacceptably tough for some application s. This study examines the effects of post-chill aging time on the tou ghness of breast fillets.