Influence of age and postchill carcass aging duration on chicken breast fillet quality.
Breast fillet quality was evaluated from 37-, 39-, 42-, 44-, 46-, 49-, and 51-d-old broilers after post-chill (PC) aging of the carcass 0, 2, 4, or 6 h and deboning. Fillets were vacuum sealed in cooking bags and heated to an internal temperature of 72 C by submersion in a 95 C water bath. Cook yield was determined as the weight percentage of the fillet remaining after cooking. Texture of the cooked fillets was measured using a Warner-Bratzler (W-B) shear device. Fillet cook yield and shear force values were significantly affected by bird age at slaughter, and PC carcass aging duration before deboning. Bird gender significantly affected cook yield, whereas the interaction between age and PC aging duration significantly affected W-B shear. Fluid lost during cooking was greater for fillets aged 0 h PC and decreased when PC aging was 2 h or greater. Overall, W-B shear values decreased (more tender) when fillets were aged on the carcass at least 2 h PC, with the exception of fillets from 51-d-old broilers. After 2 h of PC aging on the carcass, shear force values for fillets from older broilers (49- and 51-d-old) were in the "very tough" portion of a texture scale (>12.60 kg), whereas textures of fillets from 42- and 44-d-old broilers were in the "slightly tough to slightly tender" portion of the scale (8.5 and 7.2 kg, respectively). These data show that if poultry processors harvest fillets earlier than usual (<2 h PC aging), the fillet texture will be more tender if it originates from younger broilers (42- or 44-d-old) instead of older broilers (49- or 51-d-old).
Northcutt
J K
JK
Department of Poultry Science, University of Georgia, Athens 30602-4356, USA. jnorthct@uga.edu
Buhr
R J
RJ
Young
L L
LL
Lyon
C E
CE
Ware
G O
GO
D000367:Age Factors; D000818:Animals; D002645:Chickens; D003080:Cold Temperature; D003296:Cooking / Q000379:methods*; D005260:Female; D005511:Food Handling / Q000379:methods*; D008297:Male; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000502:physiology; D013649:Taste; D013997:Time Factors