Effect of Aseptic Processing on the Texture of Chicken Meat

Abstract

Breast meat containing collagen at high concentrations (spent hen, 20 to 24 mo of age) and low concentrations (broiler, 6 to 7 wk of age) was evaluated for texture following high-temperature, short-time processing at 121, 130, and 145 C in a laboratory scale processing system. Breast meat was evaluated for proximate composition, collagen content, Kramer shear texture, Warner-Bratzler shear texture, and texture profile panel characteristics. Process parameters were adjusted across all processing temperatures to obtain a theoretical 12 log10 population reduction of Clostridium botulinum spores.Aseptic processing resulted in significant moisture losses and toughening of the breast meat, which may be attributed to protein denaturation and myofibrillar shortening. Furthermore, the higher the processing temperature, the tougher and drier the meat and the lower the processing yields. Although the aseptic high-temperature, short-time process extracted and solubilized collagen, the process resulted in a tougher final meat texture. The profile panel identified seven texture characteristics that were significantly affected by aseptic processing. The total energy parameter of the Kramer shear test was significantly correlated to all seven texture characteristics identified by the panel. The results of the present study indicated that both high-temperature, short-time processing conditions and meat type significantly affected the proximate composition and textural characteristics of the finished product.