Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat

Abstract

SUMMARY Pre-cooked chicken meat products provide convenience to consumers and are growing in popularity globally. Poultry meat destined for pre-cooked meat products typically undergoes chilling on the carcass skeletal frame and deboning before cooking. However, cooking products directly without prior carcass chilling has the potential to reduce energy costs and more effectively destroy microorganisms. The objective of this study was to compare the use of non-chilled chicken fillets (either hot-boned or left intact on carcasses) to chilled fillets for pre-cooked products. Broiler carcasses were collected from the processing line immediately after evisceration. Fillets were either deboned or left intact on carcasses and cooked either directly without prior carcass chilling or deboned and cooked immediately after chilling. The tenderness of cooked products was estimated with the blunt Meullenet-Owens Razor Shear test. Results showed no difference (P > 0.05) in shear measurements between cooked non-chilled fillets and cooked chilled fillets regardless of deboning. Leaving fillets intact on carcasses during cooking resulted in lower shear values compared to deboned fillets regardless of chilling. There were no significant differences (P > 0.05) in cook yield between non-chilled fillets and chilled fillets. These results demonstrate that compared to chilled fillets, non-chilled fillets can be used for pre-cooked chicken breast meat in commercial practice without adverse effects on meat tenderness or cook yield. Fillets left intact on carcasses during cooking significantly improves shear of finished products.