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Title: EFFECTS OF POST-MORTEM DEBONING TIME AND L-VALUE CLASSIFICATION OF RAW FILLETS ON COLOR AND TEXTURE CHARACTERISTICS OF COOKED BROILER BREAST MEAT

Author
item Lyon, Brenda
item MORAN, E - AUBURN UNIVERSITY
item Lyon, Clyde
item Savage, Elizabeth

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: 6/14/2001
Publication Date: 7/23/2001
Citation: Lyon, B.G., Moran, E.T., Lyon, C.E., Savage, E.M. 2001. Effects of post-mortem deboning time and l-value classification of raw fillets on color and texture characteristics of cooked broiler breast meat. [abstract] Poultry Science. 80(suppl.1):300.

Interpretive Summary:

Technical Abstract: Color of raw broiler meat has consumer implications and may also be indicative of functional properties of the meat. In this study, broiler breast samples from two deboning times were sorted by instrumental color (Minolta); then evaluated for cooked color, aroma and texture. Samples were from 8 wk old male broilers (Ross X Hubbard HiY) subjected to common live production and normal pre-slaughter handling. After processing, pectoralis majors were removed from chilled carcasses either at 4-6 h (early, ED) or 24-30 h (late, LD) post mortem. Fresh fillet light reflectance was measured 48 h after slaughter. Each fillet was IQF, held at 0C, and sorted by L-value (lightness) into two groups, low (<46, LL) or high (>52, HL) from the total having a grand mean of 49. Thawed samples were cooked individually in heat- and-seal bags immersed in 85 C water to internal temperature of 78 C, and evaluated for aroma, shear force, and light reflectance measurements of outside surface, inside cut surfaces and decanted cook fluid. Thawed raw weight and cooked yield were not significantly different. Cooked L-values for outside and inside cut surface of EDHL were significantly higher than the other three groups. Significant differences in cooked liquid color measurements were found (EDLL < EDHL). Shear force values were significantly higher for EDHL breast meat. Aroma of EDLL was the least brothy, most chickeny and most bloody/serumy; EDHL samples were most metallic. These results agree with other reports that cooking reduces color variation. However, early deboning may present more color differences than late deboning. Further work is needed to elucidate factors that can allow prediction and control of breast meat color and quality.