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Effect of Storage on Yield and Shear Valued of In-Bag Marinated Chicken Breasts

Department of Poultry Science, University of Maryland, College Park, MD 20742; Phone: (301) 405-5784; FAX: (301) 314-9557

Correspondence: J. L. Heath

Broiler breasts were marinated in sealed polyester bags, stored for up to 16 days, and cooked. This method of marinating avoids the common bath of conventional procedures and reduces the opportunity for contamination during packaging. The effect of storage on yield and shear values of in-bag marinated, raw and cooked products were positive and do not prevent the use of this processing method. Shear values of breast tissue aged for 4 and 24 hours before removal from the carcass ranged from 6.9 to 7.8 and 3.5 to 5.3, respectively. The marinade formulation that best suites the storage conditions of the marketing system is an important criteria for in-bag marinating.

Key Words: In-bag marinating • yield • shear values • value added