|Claus, James - UNIV WISCONSIN-MADISON|
|Schilling, Jennifer - VPI&SU|
|Marriott, Norman - VPI&SU|
|Duncan, Susan - VPI&SU|
|Wang, Hengjian - VPI&SU|
Submitted to: Journal of Meat Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 22, 2000
Publication Date: May 15, 2001
Citation: CLAUS, J.C., SCHILLING, J.K., MARRIOTT, N.G., DUNCAN, S.E., SOLOMON, M.B., WANG, H. HYDRODYNAMIC SHOCKWAVE TENDERIZATION EFFECTS USING A CYLINDER PROCESSOR ON EARLY DEBONED BROILER BREASTS. JOURNAL OF MEAT SCIENCE. 2001. v. 58. p. 287-292. Interpretive Summary: Chicken breasts are normally left on the bone for 4-7 hours postmortem (aging) prior to deboning in order to eliminate the unacceptable toughening that occurs if breasts are early deboned. This aging/holding time on the bone is a costly process as it involves additional handling, storage space, refrigeration and results in shrinkage due to purge. Several processes have ebeen evaluated in order to either reduce or eliminate the aging time for breast muscles, however, none to date have demonstrated consistent or applicable improvements. This study evaluated using hydrodynamic pressure processing (HDP) in conjunction with a cylinder containment design to overcome the toughening of early deboned broiler breasts. Treating (HDP) early deboned breasts immediately after deboning did not overcome the tenderness problems, however, HDP did eliminate the toughening problem of early deboning when breasts were processed after 24-hour storage rather than immediately after deboning.
Technical Abstract: In separate experiments, chicken broiler breasts were deboned (45 min postmortem, 52 min, respectively) and either exposed to high pressure hydrodynamic shockwaves (HSW) 25 min after deboning (77 min postmortem) or after 24 h of storage (4 deg C) respectively, and compared to companion control breasts. HSW were produced in a cylindrical HSW processor with 40-g gexplosive. Warner-Bratzler shear (WBS) values of the HSW breasts treated a 77 min postmortem were not different than the controls. HSW treatment decreased (P<0.05) the WBS values of the stored and cooked breasts by 42.0 percent as compared to non-treated controls. Cooking losses were not affected by HSW. In general, raw and cooked color characteristics (CIE L*a*b*) were not affected by the HSW. HSW treatment at 25 min after deboning (77 min postmortem) may require a higher pressure front or delayed treatment after postmortem aging to improve tenderness.