Abstract
Cutting before chilling and aging significantly increased shear resistance values of breast and thigh muscles compared to cutting after chilling. Values were 30% higher in the hot-cut birds. Taste panel ratings of tenderness agreed with shear data. Superimposed variations in slaughter technique, tray packing technique, and freezing had negligible effects. The much greater shear values for all plant processed birds compared to laboratory processed birds can probably be attributed to differences in picking procedures.
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