Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

Abstract

Treatments of wing restraint (WR) were applied to broiler carcasses immediately after picking in an attempt to increase tension in the pectoralis (p.) major and restrict muscle shortening during rigor development. In the course of the study, the time allowed for aging prior to deboning of the breast meat was decreased from 4 h to 2 h post-mortem, and the effect on tenderness was determined.Results of deboning at 4 h indicated significantly longer sarcomere lengths for the p. major of wing-restrained carcasses, but shear values of the meat were not decreased. A second experiment tested a modification of the WR, combining a 3-h tie with a “release” interval of 1 h. This treatment combination resulted in higher lactate contents at 4 h, longer sarcomeres, and lower shear values than those of earlydeboned muscles without WR. A modified-WR in abbreviated schemes of deboning at 3 h and 2 h, respectively, resulted in a slight acceleration of post-mortem metabolism in p. major muscles of the WR treatment, a significant increase in sarcomere lengths, and a reduction in the meat toughening associated with early post-mortem deboning. In all of the experiments, WR resulted in significantly reduced sarcomere lengths and toughened meat in the p. minor muscle, consistent with the expected effect of treatment on opposing muscle.