Shear Press Values Research Articles

Development of Chicken Sausage using Combination of Wheat Bran with Dried Apple Pomace or Dried Carrot Pomace

Present study was conducted to develop chicken sausage by incorporating wheat bran (WB) in combination with dried apple pomace (DAP) or dried carrot pomace (DCP). Treatments consisted of addition of 2% WB+ 2% DAP/ 2% DCP, 2% WB+ 4% DAP/4% DCP, 2% WB+ 6% DAP/6% DCP, 2% WB+ 8% DAP/8% DCP respectively by replacing lean meat. Casings filled with raw emulsion were cooked in a closed container for 30 minutes to prepare chicken sausages. Cooked sausages were subjected to sensory, texture profile and instrumental colour analysis. A gradual decrease in sensory scores was observed with increase in fibre level. Hardness and shear press value increased while springiness and cohesiveness decreased with increase in fibre level. A steady increase in gumminess and chewiness of WB + DCP added sausage was also noticed with increase in fibre level. Increase in DAP level in WB + DAP treated sausage produced darker sausage with higher redness scores while DCP increase resulted in lower redness and higher yellowness scores of WB + DCP sausage. It is concluded that chicken sausage with very good sensory acceptability can be prepared using a combination of wheat bran (2%) with dried apple pomace (4%) or dried carrot pomace (4%) each.

Development of Fibre Enriched Chicken Nuggets Using Combination of Wheat Bran with Dried Apple Pomace or Dried Carrot Pomace

This investigation was conducted to evaluate the effect of incorporation of wheat bran (WB) with dried apple pomace (DAP) or dried carrot pomace (DCP) on quality attributes of chicken nuggets. Raw emulsion was stuffed in rectangular moulds, cooked in electric oven at 165°C for 40 minutes and nuggets were prepared by slicing cooked emulsion to 2–3 cm3 size. Colour scores increased with increase in DAP level in WB + DAP treated nuggets. A steady decrease in scores for all other sensory attributes was noticed in both WB + DAP and WB + DCP treated nuggets with increase in fibre level. Hardness and shear press value increased whereas springiness and cohesiveness decreased with increase in fibre level. Gumminess and chewiness of WB + DAP treated nuggets increased with increase in fibre level while gumminess and chewiness of WB + DAP treated nuggets showed a variable trend. Cooking yield and emulsion stability of fibre enriched nuggets were significantly higher whereas moisture, protein, cholesterol content and pH were significantly lower than control. Insoluble, soluble and total dietary fibre content increased drastically in treated nuggets. Thiobarbituric acid reacting substance (TBARS) value and microbial counts increased significantly during refrigerated storage in all the products. It is concluded that healthier and dietary fibre enriched chicken nuggets with refrigerated storage stability up to 15 days can be prepared using combination of wheat bran (2%) with dried apple pomace (6%) or dried carrot pomace (4%) each.

Effect of vacuum tumbling and red beetroot juice incorporation on quality characteristics of marinated chicken breast and leg meats

PurposeThe purpose of this study was to assess the effect of vacuum tumbling and red beetroot juice (RBJ) incorporation on quality characteristics of marinated chicken breast and leg meat cuts.Design/methodology/approachVacuum tumbling of breast and leg meat cuts was carried for a duration of 2 h and compared with control (0 h tumbling) and traditionally marinated (6 h) meat cuts. Vacuum-tumbled treatments were also marinated using RBJ in place of water to assess the combined effect of RBJ and vacuum tumbling. All the cuts were cooked in an oven at 170°C for 40 min. Quality characteristics of fresh and refrigerated products were analysed.FindingsVacuum tumbling for 2 h resulted in a significant (p < 0.05) increase in marinade pickup, water-holding capacity (WHC), cooking yield, moisture and ash content and a significant (p < 0.05) decrease in hardness, gumminess, chewiness and shear press values in both types of meat. Breast meat treatments had significantly (p < 0.05) higher WHC, moisture, protein, cohesiveness and gumminess and significantly lower fat content, hardness and shear press values than leg meat treatments. Control breast and leg meats had marinade pickup of 9.19 and 9.31 per cent and cooking yield of 69.08 and 68.31 per cent, respectively, whereas corresponding values for treated breast and leg meats varied from 11.28 to 11.98 per cent and 73.32 to 74.94 per cent, respectively. Sensory scores declined significantly (p < 0.05) during refrigerated storage. On the 12th day of storage, control breast and leg meat cuts had acceptability scores of around 5.0, whereas all other treatments had acceptability scores between 6.0 and 7.0 on an eight-point scale, with RBJ-treated products having the highest acceptability. All the products were also microbiologically safe up to the 12th day of refrigerated storage.Originality/valueThe research is valuable to meat processors because vacuum tumbling for 2 h using RBJ as marinade can be used in place of 6 h of traditional marination for developing marinated chicken breast and leg meat products.

Effect of vacuum tumbling on quality characteristics of tandoori layer chicken

An investigation was carried out to assess the effect of vacuum tumbling on quality characteristics of tandoori chicken prepared from breast and leg cuts of spent hen. Control and vacuum tumbled cuts were roasted in conventional oven and evaluated for proximate composition, physico-chemical properties, sensory attributes and microbial status when fresh and during storage at 4±1°C. Tumbling resulted in an increase in moisture and ash contentand decrease in protein contentof products from bothtype ofcuts. Cooking yield and pH also increased due to tumbling. Due to tenderization effect, decrease in shear press value was observed on tumbling. Texture, tenderness, juiciness and overall acceptability scores of products increased with increase in tumbling period and best effect of tumbling was observed in 3 hours tumbled products. Significant increase in thiobarbituricacidreacting substances, standard plate countand psychrotrophic count was noticed during storage both in control and treated products but the microbial counts were well within the safety limit. There was no change in colour and appearance and flavour of tumbled products during storage. Significant decline in flavour, tenderness, juiciness and over all acceptability was observed in tumbled products but they were well acceptable organoleptically upto 12 days of refrigerated storage.

Effect of Dietary Fiber on Properties and Acceptance of Meat Products: A Review

Meat is an important source of all essential nutritional components of our daily diet as it content most of the essential amino acids, fatty acids, vitamins, and minerals which are lack in plant based food, but it is devoid of dietary fiber, which is very essential component for normal physiological/biochemical process. During meat products processing, its functional values can be improved by supplementation of dietary fiber rich vegetative substances like cereal and pulse flour, vegetable and fruits pulp, etc. by this process, a significant proportion of required daily allowance of dietary fiber can be fulfilled for the frequent meat consumers. The consumption of meat products fortified with of dietary fiber can lead to the prevention of diseases like coronary heart disease, diabetes, irritable bowel disease, obesity, etc. On the other hand, the dietary fiber can effectively be incorporated in the processed meat products as binders, extender, and filler, they can significantly replace the unhealthy fat components from the products; increase acceptability by improving nutritional components, pH, water-holding capacity, emulsion stability, shear press value, sensory characters, etc. of finished products. Addition of dietary fiber in the meat products can increase the cooking yield therefore the economic gain as well.

Influence of vacuum tumbling and particle size on quality characteristics of goat meat rolls

A study was conducted to assess the effect of vacuum tumbling (1, 2 and 3 hours) coupled with size reduction (10 mm and 4 mm) on quality of culled goat meat rolls prepared by steam cooking. Tumbled rolls had higher moisture and ash content and lower protein and fat content than control rolls. On vacuum tumbling, cooking yield and pH significantly increased and shear press value decreased but the effect was more apparent in 4 mm particle size rolls as compared to 10 mm particle size. Tumbling significantly increased the sensory attributes of both types of rolls but effect of tumbling on sensory attributes was more noticeable in small particle size rolls. TBARS value, standard plate count and psychrotropic count increased during storage but the values were well within the safety limits. The sensory scores of tumbled meat rolls decreased and were moderately acceptable on 12th day of refrigerated storage. It is concluded that culled goat meat can be utilized for development of goat meat rolls by size reduction (4 mm) and vacuum tumbling.

Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi

The single and combined effects of low voltage electrical stimulation (LVES), chilling rate after slaughter, and freezing/thawing during ageing on the tenderness of bovine M. longissimus dorsi were studied. Of 27 young bulls, 14 were exposed to LVES (90 V, 32 s, 15 Hz) immediately after stunning. Four different treatments regarding chilling rate and freezing/thawing were randomly assigned to each of the 27 young bulls. Samples were aged for 7 days at 4°C and analyzed after freezing and thawing. The experimental design allowed direct comparison of different treatment effects and an assessment whether these were additive or not. As expected chilling rate after slaughter had highly significant effects on final tenderness, based on results from a trained sensory panel and Warner Bratzler (WB) shear press analysis. The effect of LVES on final tenderness was not statistically significant. The introduction of a freezing/thawing step during ageing did not significantly affect tenderness. The effects of individual treatments depended on the tenderness level and were relatively larger at high WB shear press values (7–8 kg/cm 2) than at low values (4–5 kg/cm 2). The results indicate that the treatment effects were not additive, but that the treatments are alternatives to tenderize beef.

Near Infrared Reflectance Spectroscopy in the Prediction of Sensory Properties of Beef

Near infrared (NIR) spectroscopy in the prediction of sensory hardness, tenderness and juiciness of bovine M. Longissimus dorsi muscles has been studied. Principal component regressions (PCR) of sensory variables from NIR reflectance measurements on frozen/thawed beef of 120 heat treated samples yielded multivariate correlation coefficients of cross-validation of 0.74, 0.70 and 0.61 for hardness, tenderness and juiciness, respectively. The corresponding correlation coefficients for NIR measurements of fresh (non-frozen) samples were approximately 0.1 units lower for all sensory variables. Predicting Warner Bratzler (WB) shear press values from NIR measurements gave a correlation coefficient similar to that for prediction of sensory hardness. The univariate correlation coefficient between sensory hardness and WB shear press values was 0.90.

Performance, composition and sensory quality of adult channel catfish (Ictalurus punctatus) fed a dried waste egg product

The growth and carcass quality of adult channel catfish (176 mm, 76 g average length and weight) fed diets (6000 fish/diet) containing 14% and 28% dried, inedible whole egg were compared to similar fish fed a commercial or a formulated diet containing fish meal as the primary protein source. After 4 months, the fish fed 28% dried egg diet were 5–8% longer and 17–31% heavier, and had consumed 0.06–1.11 1b feed per 1b weight gain less than fish fed the other diets. Fish fed the egg diets had 0.9–1.2% less dress‐out and 0.3–2% more visceral cavity fat than fish fed the non‐egg diets. Diets containing eggs did not affect the sensory quality or shear press values of the cooked fish fillets.

Effects of Fat Source and Final Comminution Temperature on Fat Particle Dispersion, Emulsion Stability, and Textural Characteristics of Turkey Frankfurters

Turkey frankfurter emulsions containing turkey thigh meat and 18% turkey fat, pork fat, or beef fat were chopped to final comminution temperatures of 13, 18, or 23 C and heat processed. Data were obtained on fat particle distribution, fat separation, emulsion stability, shear press value, and proximate analysis to determine an optimum final comminution temperature for turkey frankfurters. At the same final comminution temperature, particle size for turkey fat was smallest, pork fat was intermediate, and beef fat was largest The optimum emulsion stability for different types of fat was dependent on final comminution temperature. For turkey fat and pork fat, the optimum final comminution temperature among those compared was 13 C, and the optimum final comminution temperature for beef fat was 18 C. No significantly different shear press values were obtained among the frankfurters.

Frankfurters Made from Broiler and Turkey Necks Mechanically Deboned Using Two Different Machines

Comparisons were made of frankfurters prepared from separate batches of skinned broiler and turkey necks, mechanically deboned in two different machines. Raw, mechanically deboned poultry meat was sampled for water, fat, ash, and protein analysis; frankfurter batches were formulated to have approximately the same seasoning and finished proximate composition. Evaluations included shear-press values, yields, proximate analyses, and sensory examinations, using triangle difference-testing.Raw, mechanically deboned (MD) broiler meat contained significantly more fat and significantly less protein than raw MD turkey meat, although the differences were less than 3%. Ash contents for both species were slightly higher from one of the deboning machines; the MD turkey meat had more ash than the broiler meat. There were no differences in the moisture contents of the raw meats. No significant differences were observed in the moisture, fat, ash, and protein contents for any of the frankfurters. There were no differences in yields.Shear data indicated that the MD turkey-meat frankfurters were significantly firmer than the MD broiler-meat frankfurters. In the triangle test, panelists were able to distinguish between frankfurters made from two types of MD poultry meat (due to texture) but not between MD poultry-meat frankfurters using meat from the two deboning machines.

Texturized Mechanically Deboned Turkey Meat in Summer Sausages

Abstract Mechanically deboned turkey meat (MDTM) was texturized by pan frying on a stove or by extrusion through a grinder plate followed by heat denaturation in an oven. Appropriate particle size (ca. 5 mm) of the texturized MDTM was attained by chopping prior to incorporating it into summer sausages. Up to 30% texturized MDTM could be incorporated into turkey summer sausages without appreciably affecting sausage composition. Increasing levels of texturized MDTM (10 to 40%) in sausages slightly increased shear press values (nonsignificant); the sensory panel found no difference in firmness. Appearance, juiciness, and acceptability of sausages decreased with high levels of texturized MDTM. Even though the texturization process created a particulate-like appearance in the sausages, texturization by the methods reported here is not recommended because the sensory panel assigned better scores to the MDTM sausages made with no texturized meat and the ground beef sausages.

Tenderization of Spent Hen Muscle Using Papain, Bromelin, or Ficin Alone and in Combination with Salts

Breast muscles from spent hens were tenderized before cooking. Taste panel scores, shear press measurements, and percentage of cooking loss, shrinkage, and soak pickup of fillets treated with papain, bromelin, or ficin alone or in combination with sodium chloride and phosphate solutions were determined using a balanced incomplete block design with eight replications per treatment. There were no significant differences between treatments for flavor, overall acceptability, or percentage of shrinkage. Samples that were blade-tenderized were significantly more tender than the controls, and samples soaked in solutions of .002% papain, .003% bromelin, and .002% ficin were significantly more tender than the blade-tenderized controls. Fillets soaked in papain were significantly more tender than those soaked in solutions of either bromelin or ficin. Samples soaked in 1% sodium chloride and 6% Kena FP-28 alone were as tender as those soaked in solutions of either bromelin or ficin. Fillets soaked in solutions of 1% sodium chloride and 6% Kena FP-28 plus either papain, bromelin, or ficin were significantly more tender than all other treatments. Those treated with sodium chloride plus Kena FP-28 plus papain were the most tender. Taste panel values and shear press values for tenderness gave a correlation coefficient of r=−.984. The controls and samples treated with sodium chloride and Kena FP-28 were significantly juicier than the other treatments. Fillets soaked in solutions of sodium chloride and Kena FP-28 had a signficiantly higher solution pickup.

Título en español

Se estudió el comportamiento de guineos verdes enlatados durante 270 días de almacenamiento a temperatura ambiente (85-90° F, 29-32° C). Se observó lo siguiente: ni el pH de estabilización ni el de la fruta, ni tampoco la acidez, cambiaron significativamente; el contenido de ácido ascórbico aumentó (esto se atribuye a la presencia de substancias reductoras que interfieren en la determinación de la vitamina); el color cambió ligeramente, ya que los valores Hunter a y b aumentaron durante el almacenamiento. Visualmente, se observó el desarrollo de una ligera coloración rosada. El color de la fruta enlatada dependió del estado de madurez de la fruta, aumentando los valores a y b al aumentar la proporción de pulpa a cáscara según desarrollaba la fruta. Para evaluar los cambios organolépticos durante el almacenamiento, se prepararon guineos verdes elatados en escabeche. Este plato se prepara con los guineos verdes hervidos, los que se marinan luego en una salsa de aceite de oliva, vinagre, cebollas y condimentos. Para cada cata se preparó además un escabeche con guineos frescos para compararlos con los enlatados. En tres catas a intervalos regulares durante el período de almacenamiento, el escabeche preparado con guineos enlatados se juzgó superior en calidad al preparado con guineos frescos. Tampoco tuvieron lugar cambios significativos en el sabor, el color y la textura del producto enlatado. Durante el almacenamiento se observó un endurecimiento de los guineos, según se determinó del aumento en los valores de textura registrados por la prensa de la Food Technology Corporation ("shear press"). Estos valores variaron de acuerdo con la ecuación Y = A + B log X. Aparentemente, los cambios más drásticos en la textura tienen lugar durante la elaboración y enlatado de los guineos. Al calentarlos en agua por 30 minutos a 200° F (93° C) para inactivar el sistema enzimático y facilitar el pelarlos, los guineos se ablandan considerablemente. Si se calientan por más tiempo del indicado, se ablandan aún más. Cuando los guineos se trataron con agua a 200° F (93° C) por 50 minutos se esterilizaron en agua hirviendo por otros 50 minutos después de enlatados se observó una tendencia bien marcada en la fruta a ablandarse durante el almacenamiento a temperatura ambiente. Cuando la fruta verde se hirvió por 15, 20 y 25 minutos para inactivar el sistema enzimático y perarlos, la dureza de la fruta enlatada aumentó durante el almacenamiento en relación directa con la duración del tratamiento con agua hirviendo. Sin embargo, cuando la fruta se hirvió por un período de 30 minutos la textura no cambió significativamente durante el almacenamiento. Variaciones en la acidez de la salmuera o el uso de sal no afectaron la textura de la fruta. El almacenamiento del producto a una temperatura de 45° F (7.2° C) endureció la fruta enlatada marcadamente.

Effect of Gibberellic Acid on Yield and Quality of Fall-harvested and Overwintered Spinach

Abstract A single application of 20 ppm gibberellic acid (GA3) 2 weeks before harvest increased yields and height of fall spinach (Spinacia oleracea L.) by inducing the setting of leaves in an upright position and stimulating petiole and stem growth. Small differences were noted between GA3-treated and untreated overwintered spinach. Cultivars responded similarly to growth conditions and to GA3 application. Both GA3-treated and untreated fall spinach had better quality than overwintered spinach harvested in the spring. Spinach treated with GA3 had higher shearpress values, yellow and green color, lower titratable acidity, and no change in pH values as compared to the control. A panel graded GA3-treated spinach slightly higher in amount of petioles and stems and lower in general acceptability than the untreated control. Better utilization of GA3 was obtained in the fall-grown spinach.

Título en español.

Para obtener guineos verdes congelados de alta calidad, la fruta debe cosecharse en un estado de desarrollo que corresponda a una razón de pulpa a cáscara de 1.5. Cosechar y procesar el guineo verde en este estado de desarrollo redundará en beneficios económicos tanto para el agricultor como para el industrial, pues tanto la producción por cuerda como el rendimiento industrial acrecen al aumentar la razón de pulpa a cáscara, en la fruta. Cuando se cosechó en distintos estados de desarrollo se observó que en el guineo verde sin tratamiento previo, mondado a mano, los valores de textura medidos en la prensa de la Food Technology Corporation (shear press) disminuyeron al aumentar la razón de pulpa a cáscara. Cuando la fruta se trató con agua a 93° C (200° F) por 30 minutos para inactivar el sistema enzimático y facilitar el mendarlos, la fruta se ablandó, y las medidas de textura indicaron que la fruta con razones de pulpa a cáscara más alta tenían valores de textura más altos que las que tenían una razón de pulpa a cáscara más baja. La relación entre la textura y la razón de pulpa a cáscara en la fruta hervida en agua por 5 minutos fue similar a la observada en la fruta tratada en agua caliente aún cuando esta se ablandó al cocerse. Al someterse las muestras a evaluación organoléptica, los catadores apreciaron un aumento en la dureza en relación directa al aumento en la razón de pulpa a cáscara. La fruta con una razón de pulpa a cáscara entre 1.3 y 1.5 fue de textura aceptable. Las muestras con una razón de pulpa a cáscara de alrededor de 1.5 fueron de mejor sabor, apariencia y calidad general que las preparadas de fruta menos desarrollada. En Ia fruta menos desarrollada los catadores detectaron sabores extranos ligeramente perceptibles, lo que posiblemente se deba a que estas muestras tenían un contenido de taninos más alto que las más desarrolladas. El contenido de taninos disminuyó al aumentar la razón de pulpa a cáscara. No se encontró variación significativa en el contenido de almidón, azúcares totales, humedad y ácido ascórbico en muestras cuya razón de pulpa a cáscara fluctuó entre .84 a 1.6. En estas muestras al aumentar la razón de pulpa a cáscara aumentó la acidez y disminuyó el pH.

INFLUENCE OF PROCESSING METHODOLOGY ON QUALITY ATTRIBUTES OF CANNED DRY BEANS

ABSTRACTA study was conducted on three bean types (Pinto, Red Kidney, and Navy), three soaking times, eleven soaking solutions, three soaking temperatures and three storage times of canned beans to determine their influence on quality attributes. Navy beans were higher in % splits than Pinto and Red Kidney. Beans soaked in solutions at 25°C rated higher in quality than those soaked at 15°C and 35°C. Shearpress values were lower in beans soaked at 35° C. Acidifying the soaking solutions with either malic or citric acid resulted in an improved color, but firmness was increased only in Navy beans. Longer soaking times decreased firmness in Pinto and Red Kidney while % splits and drained weight increased. There was an increase in splits, lightness (L), and redness in Pinto and Red Kidney after 18 months storage.

Effects of Cultivar, Irrigation, Ethephon, and Harvest Date on the Yield and Quality of Processing Tomatoes1

Abstract A 2-year study was conducted on the effects of cultivar, irrigation, ethephon (1976 and 1977) and harvest date (1977) on yield distribution and quality attributes of canned tomatoes. The Arkansas selections 74-41 and 74-42 produced higher yields of canning ripe tomatoes than either ‘Chico III’ or ‘Roma VF’ in 1976, while 74-41 and ‘UC-134’ yielded higher than ‘Chico III’ and ‘Roma VF’ in 1977. Ethephon increased the yield of canning ripe fruit in 1976 but not in 1977 when rainfall was higher. Selections 74-41 and 74-42 were highest in % drained weight retention in 1976 and % drained weight retention, viscosity and USDA color scores in 1977 when compared with other cultivars tested. Percent soluble and total solids changed with cultivar, year, harvest date, and irrigation. There was an increase in viscosity, % soluble and total solids, and shearpress values at higher density levels in selection 74-41 as compared to little or no change in ‘Roma VF’. Viscosity was also affected by irrigation and treatment with ethephon.

SHELF‐LIFE AND QUALITY CHARACTERISTICS OF POULTRY PARTS DIPPED IN POTASSIUM SORBATE

ABSTRACTFresh, broiler parts were dipped 30 or 60 set in solutions of potassium sorbate. Drumsticks were stored at refrigerator temperature and evaluated daily for off‐odor development and total counts. Thighs and breasts were baked to internal breast temperature of 85°C cooled, then evaluated for shear press values, moisture retention, and sensory properties. Drumsticks dipped in potassium sorbate developed off‐odors later than the controls. Those parts dipped in 10% potassium sorbate had a 20‐day shelf‐life at 4°C, based on off‐odor development and time for total counts to reach 10′. Parts dipped in potassium sorbate for 30 set, drained, then baked had similar Shear Press (tenderness) and Carver Press (moisture retention) values regardless of the sorbate concentration used. Taste panel members could not distinguish between those parts dipped in 5 or 10% potassium sorbate and those parts dipped in distilled water. Sensory evaluations were significantly lower for those parts dipped in 15% potassium sorbate solutions for 1 mm. Parts dipped in 5 or 10% solutions for 1 mm were indistinguishable from the controls.

Factors Affecting Quality, Yields, and Consumer Acceptance of Broiler Halves

Three experiments were conducted to evaluate methods of producing broiler halves and determine the effects of these methods on quality and yield parameters.Halves were made by either splitting or removing the backbone prior to chilling using standard techniques and conditions. No difference in water pickup during chilling, thawing losses, or cooking losses could be attributed to splitting or removal of the backbone.Effect of aging (2 hr chill, 22 hr ice pack, and 2 hr chill) before cutting was compared to aging (23 C for 2 hr) before or after cutting. No difference was found in water pickup when the two chilling treatments were compared. Cooking the halves produced no difference in total cooking losses when the 4 treatments were compared. The 2 hr chill, 22 hr crushed ice treatment had larger drip and less volatile losses than the other treatments. Shear press values indicated no difference in tenderness when the two chilling methods or the two hot-cutting methods were compared. The halves hot-cut and aged for 2 hr at 23 C were tougher than halves the two chilling treatments.Carcasses chilled before and after cutting into halves were compared to hot-cut, unchilled halves. Chilling for 2 hr before or after halving produced no differences in cooking losses. Halves cooked immediately after hot-cutting had less total and volatile cooking losses than halves chilled before or after halving and less drip loss than those chilled prior to halving. Breast muscle from halves chilled for 2 hr before halving were more tender than the other treatments. Breast muscle from the halves chilled after hot-cutting was redder than the other two treatments. Although no differences in water content was found when the two chilled treatments were compared, unchilled halves had more water in the leg tissue than the chilled halves. No differences in fat content of either breast or leg samples were found attributable to treatment.