Tenderness of broiler breast fillets from carcasses treated with electrical stimulation and extended chilling times

Abstract

Postmortem electrical stimulation (ES) (450 V, 450 mA, 2 s on, 1 s off for five pulses) has been shown to decrease the toughness associated with early deboning. Most studies involving this system have been concerned with obtaining “acceptable” tenderness in fillets deboned at about 1 h postmortem, the time of carcass exit from an immersion chiller. However, the effects of ES combined with deboning at 2 h postmortem needs to be evaluated because some processors are considering extended immersion chilling and those already using air chilling require approximately 2 h for this process. Two 32-bird trials were conducted to compare tenderness in broiler breast fillets from ES-treated carcasses deboned at 1 and 2 h postmortem and fillets from control (C) carcasses deboned at 1 and 4 h postmortem. The Allo-Kramer shear value means of ES-2 h and C-4 h fillets were not different from each other and were significantly lower than that of the ES-lh fillets, which was significantly lower than the C-lh fillets. There was no significant difference among treatments associated with thaw loss or cook loss. The ES-2 h, ES-1 h, and C-4 h samples had significantly higher R-values and lower pH values than the C-1 h samples, indicating more advanced rigor development. These results indicate that deboning fillets from ES-treated carcasses at 2 h postmortem yields meat with a tenderness equivalent to the value reached with 4 h aging on the carcass. This is a 50% reduction in the time needed to achieve this level of tenderness.