Factors Affecting Quality, Yields, and Consumer Acceptance of Broiler Halves

Abstract

Three experiments were conducted to evaluate methods of producing broiler halves and determine the effects of these methods on quality and yield parameters.Halves were made by either splitting or removing the backbone prior to chilling using standard techniques and conditions. No difference in water pickup during chilling, thawing losses, or cooking losses could be attributed to splitting or removal of the backbone.Effect of aging (2 hr chill, 22 hr ice pack, and 2 hr chill) before cutting was compared to aging (23 C for 2 hr) before or after cutting. No difference was found in water pickup when the two chilling treatments were compared. Cooking the halves produced no difference in total cooking losses when the 4 treatments were compared. The 2 hr chill, 22 hr crushed ice treatment had larger drip and less volatile losses than the other treatments. Shear press values indicated no difference in tenderness when the two chilling methods or the two hot-cutting methods were compared. The halves hot-cut and aged for 2 hr at 23 C were tougher than halves the two chilling treatments.Carcasses chilled before and after cutting into halves were compared to hot-cut, unchilled halves. Chilling for 2 hr before or after halving produced no differences in cooking losses. Halves cooked immediately after hot-cutting had less total and volatile cooking losses than halves chilled before or after halving and less drip loss than those chilled prior to halving. Breast muscle from halves chilled for 2 hr before halving were more tender than the other treatments. Breast muscle from the halves chilled after hot-cutting was redder than the other two treatments. Although no differences in water content was found when the two chilled treatments were compared, unchilled halves had more water in the leg tissue than the chilled halves. No differences in fat content of either breast or leg samples were found attributable to treatment.