Effect of Tumbling Chill-Boned and Hot-Boned Broiler Breasts in Either Acetic Acid or Sodium Chloride Solutions on Cooked Yield, Density, and Shear Values

Abstract

Abstract Experiments were conducted to determine the effect of precook treatment of chill-boned and hot-boned broiler breasts with either acetic acid or NaCl solutions on yield, density, and shear values. Experiments 1 and 2 consisted of tumbling chill-boned broiler breasts in either 1, 2, or 4% NaCl and 1.25, 5, or 10% acetic acid. Breasts were held for either 15, 30, 60, or 180 min before cooking. In Experiments 3 and 4, hot-boned broiler breasts were tumbled in either 4% NaCl or 5% acetic acid. They were tumbled for 5 min and held for either 10, 15, or 30 min before cooking in Experiment 3. In Experiment 4, the breasts were tumbled for either 1, 3, 5, or 10 min and held for 15 min before cooking. Results indicated that tumbling chill-boned breasts in 4% NaCl solutions increased (P Tumbling chill-boned broilers in acetic acid solutions increased (P Hot-boned breasts tumbled in 5% acetic acid had more (P The increasing length of time (1, 2, 5, and 10 min) that the hot-boned breasts were tumbled in either acid or NaCl increased (P