Abstract
The pH and tenderness of broiler breast meat deboned 0, 1, 2, 4, 6, 8, or 24 hr after commercial chilling were determined. The Pectoralis major muscles of Group 0 were deboned immediately after chilling, and held on ice for 24 hr, while front halves from Group 24 were held on ice for 24 hr after chilling, deboned, and the P. majors cooked. Time after chilling and deboning totaled 24 hr for all of the groups; for example, front halves from Group 6 were held on ice for 6 hr after chilling, deboned, and P. majors held on ice for 18 hr prior to cooking. The weight and pH of each P. major was determined at the time of deboning. Pieces were water cooked and tenderness reported as force to shear.The postchilling time prior to deboning had a significant effect on pH and tenderness. Breast meat deboned immediately after chilling had a significantly higher pH and required more force to shear than the other groups. The most rapid pH decline was noted within 1 hr of chilling. There were no significant differences in pH or tenderness after a 4 hr postchilling time prior to deboning.
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