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Title: EFFECT OF ELECTRICAL STIMULATION AND POLYPHOSPHATE MARINATION ON DRIP FROM EARLY-HARVESTED INDIVIDUALLY QUICK FROZEN CHICKEN BREAST FILLETS

Author
item Young, Louis
item Buhr, Richard - Jeff

Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/7/2000
Publication Date: 6/1/2000
Citation: YOUNG, L.L., BUHR, R.J. EFFECT OF ELECTRICAL STIMULATION AND POLYPHOSPHATE MARINATION ON DRIP FROM EARLY-HARVESTED INDIVIDUALLY QUICK FROZEN CHICKEN BREAST FILLETS. POULTRY SCIENCE. 2000.

Interpretive Summary: Modern poultry meat marketing procedures have resulted in reduced time between slaughter and consumption. While this acceleration in speed of marketing has led to improved product availability and reduced costs, it is sometimes possible for it to negatively impact product quality such as excessive "drip" if the muscle retains excessive energy when it is prepared for consumption. This study supports previous studies which indicate that it might be advantageous in some cases to allow sufficient time for the muscle energy to dissipate prior to preparation for consumption.

Technical Abstract: Individual and combined effects of electrical stimulation and polyphosphate marination on drip and other quality attributes of early- harvested individually quick frozen chicken breast fillets were evaluated. Broiler chickens were slaughtered, half conventionally processed and half with electrical stimulation. Fillets were harvested one h post-mortem and marinated in either NaCl solution or NaCl plus polyphosphate solution. Marinade absorption, pH, drip, cooking loss, and shear values were observed. Electrical stimulation had no direct effect on pH, cooking loss, or shear values, whereas polyphosphate increased pH and decreased cooking loss. Electrical stimulation and marinade composition interacted such that fillets from unstimulated carcasses absorbed more marinade and yielded more drip in the absence than the presence of polyphosphate. Fillets from stimulated carcasses marinated in NaCl solution without polyphosphate yielded less drip than those from unstimulated carcasses. Polyphosphate reduced drip of fillets from unstimulated but not of those from stimulated carcasses. Results support previous reports indicating interactions between polyphosphates and processing parameters which can affect ultimate quality of poultry meat products.