Abstract
In each of two trials per experiment, fillets were harvested from 40 broiler carcasses 10 min postmortem (Experiment 1) or after a 4-h carcass aging period (Experiment 2). Fillets and carcasses were chilled either in tap water or a 5% solution of sodium chloride and baked or deep fat fried.Chilling in brine increased solution uptake of both fillets and carcasses, decreased drip loss associated with fillet storage prior to cooking, decreased fillet cook loss, and increased chloride ion concentration of the cooked meat. Tenderization due to brine chilling was maximized by baking (lower shear force) and most apparent in hot-boned samples (Experiment 1). Deep fat frying tended to mask tenderization effects of brine chilling by producing its own tenderization effect, especially in samples that would normally exhibit relatively low shear force values (Experiment 2). The tenderization effect of brine chilling was not totally dependent on increased water-holding capacity associated with cooked meat moisture content, but also occurred even when no significant difference in moisture content was observed.
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