HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Lyon, C. E. Articles by Lyon, B. G. Search for Related Content PubMed Articles by Lyon, C. E. Articles by Lyon, B. G.

The Location of Wing Restraints and the Incidence of Residual Blood in Broiler Breast Meat

USDA, ARS, Poultry Processing and Meat Quality Research Unit, Russell Research Center, P. O. Box 5677, Athens, GA 30604-5677; Phone: (706) 546-3418; FAX: (706) 546-3367

B. G. Lyon

USDA, ARS, Plant Structure and Composition Research Unit, Russell Research Center, P. O. Box 5677, Athens, GA 30604-5677

Correspondence: C. E. Lyon

A simple technique applied during processing can improve tenderness of cooked breast meat. Wing restraint (WR) treatment stretches the breast muscles and prevents contraction, thus improving the tenderness of the meat. Based on a subjective evaluation, placement of WR as far up on the wings as possible resulted in an increase in the incidence of residual blood in the wing joint area compared to placing the WR in the mid-joint area of the wings. Regardless of location, applying WR resulted in longer sarcomeres and lower shear values compared to a group of carcasses without WR. When used in combination with electric stimulation of the carcass, WR shortens the post-chill time needed to ensure tenderness in the cooked meat. In this study, the effects of location of the WR on residual blood in the wing joint area, on length of the sarcomere (smallest functional unit of the muscle fiber), and on shear values of the cooked breast meat were determined.

Key Words: Residual blood in the wing joints • sarcomere length • texture • wing restraints