1) Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan; 2) Department of Poultry Production, University of Veterinary and Animal Sciences, Lahore, Pakistan
Kashif Nauman1), Sher Ali1), Ahmad J. Mustafa1), Shahid Mehmood2)
This study evaluated the effect of different chilling methods on processing and sensory properties, including color, moisture pickup, cooking yield, cooking loss, tenderness, marination uptake, and retention on broiler carcasses (n = 40; Ross-308). Live weight and hot carcass weight were documented. Air (2 ± 2 °C, air velocity 0.5 m/sec, relative humidity 90 %) or immersion chilling (2 ± 2 °C) was performed until a core temperature of 4 °C was attained. Carcasses were re-weighed, so as to calculate moisture uptake or loss. Then the carcass was deboned. Fillets were marinated in a vacuum tumbler for 10 minutes at 4 ˚C with 20 % w/w of saline containing 3 % NaCl. Marination uptake was measured and remaining samples were overwrapped and stored in a display chiller for 24 h to estimate marination retention. Samples were then cooked to 72 °C core temperature. For the estimation of tenderness, the Warner-Bratzler shear force method was used.
Carcasses lost 2.84 ± 0.24 % of the prechill weight in air chilling while in water immersion chilling, moisture uptake was 4.14 ± 0.46 %. In air chilling, breast color was significantly darker, redder, and more yellow in comparison to immersion chilling. Marinade pickup and marinade retention were high in air chilling. Cooking yield, loss and tenderness were not affected by the chilling method.
Keywords: chilling method, broiler carcass, color, water retention, tenderness
Arch Lebensmittelhyg 71,
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