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Effects of a Physical Treatment Applied Immediately after Chilling on the Structure of Muscle Fiber and the Texture of Cooked Broiler Breast Meat

USDA, ARS, Poultry Processing and Meat Quality Research Unit and Electron Microscope Complex, Russell Research Center, P. O. Box 5677, Athens, GA 30613; Phone: (706) 546-3418; FAX: (706) 546-3367

M. C. Robach

Continental Grain Company, Wayne Farms Division, 3700 Crestwood Parkway, Suite 1000, Duluth, GA 30136

Correspondence: C. E. Lyon

Broiler processors continue to look for ways to decrease aging time prior to muscle removal from carcasses and maintain tender breast meat. The ultimate goal is to remove breast muscles from carcasses after chilling without additional aging. A physical treatment was applied to deboned broiler breasts immediately after chilling, and the effect on fiber integrity and texture were determined. The flattened breast fillets were held at 35°F for 2, 6, 12, or 24 hours prior to cooking in order to determine the effects of holding time after flattening. A control group of breasts (non-flattened) was compared to the treated breasts.

The physical treatment resulted in a reduction in height and fiber damage to the breast muscles, and a reduction in shear values (more tender meat). Holding the treated muscles for longer times prior to cooking did not result in a significant reduction in shear values.

Key Words: Breast meat • flattening • fiber damage • texture