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Effect of Post-Chill Deboning on Tenderness of Broiler Breast Fillets

Poultry Processing & Meat Quality Research Unit, Richard B. Russell Agricultural Research Center, USDA-ARS, P. O. Box 5677, Athens, GA 30604;Phone: (706) 546-3416; FAX: (706) 546-3633

Correspondence: Louis L. Young

Because of consumer demand for consistency in product texture, food manufacturers are demanding that variations in the texture of meat ingredients be minimized. While aging carcasses for 2 to 3 hr post-chill before deboning reduced average fillet toughness, food manufacturers report that some fillets remained unacceptably tough for some applications. This study examines the effect of post-chill aging time on the toughness of breast fillets.

Key Words: Deboning • poultry • shear values • tenderness • Warner-Bratzler

This article has been cited by other articles:

				R. Huezo, J. K. Northcutt, D. P. Smith, and D. L. Fletcher Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality J. Appl. Poult. Res., January 1, 2007; 16(4): 537 - 545. [Abstract] [Full Text] [PDF]