Abstract
In two trials, a total of 198 broiler carcasses (99 per trial) were chilled in either water or brine solutions using selected combinations of 2.5, 5.0, or 7.5% sodium chloride (NaCl) for 45 min using a three-step temperature reduction [21 C (prechill), 13 C, and 1 C; 15 min each]. Water/brine retention after chilling was determined for all carcasses. Cooked Pectoralis superficialis muscles were analyzed for shear force, moisture, and NaCl content. Brine treatments were tested for differences in tenderness by panelists utilizing a duo-trio difference test and were compared to controls with a paired comparison consumer preference test.There were no significant differences (P>.05) in water/brine retention between brine treatments or between brine treatments and the controls. Meat from controls had significantly greater shear force values and less percent moisture and NaCl content than that of brine-chilled carcasses. Brine chilling treatments did not differ significantly from each other with respect to percent moisture, NaCl content, and tenderness, as determined by sensory and shear force evaluation. Brine-chilled samples were preferred by consumer panelists (81%) over water chilled samples.
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