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Antemortem Holding Temperatures and Broiler Breast Meat Quality

Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, S-750 07 Uppsala, Sweden

Daniel L. Fletcher

Department of Poultry Science, The University of Georgia, Athens, GA 30602; Phone: (706) 542-2476; FAX: (706) 542-2475

Correspondence: Daniel L. Fletcher

The two major factors affecting consumer acceptability of poultry meat are color and tenderness. The objective of this study was to determine the effect of antemortem holding temperatures of 7, 18, and 29°C (45, 65, and 85°F) 12 hr prior to slaughter on broiler breast (Pectoralis major) meat quality. Four individual trials were conducted, using a total of 243 commercial broilers. Birds held at 29°C had a significantly greater live shrink, 6.20% compared to 3.75 and 3.82% for those held at 7 and 18°C, respectively. There were no effects on blood loss or chill water uptake. Breast fillets from broilers held at 29°C had a significantly lower pH, lower cook loss, and higher shear value than breast fillets from broilers held at 7 and 18°C. Holding temperature did not affect muscle lightness or redness, but 29°C caused more yellowness. These results indicate that holding live broilers at elevated temperatures may negatively affect live shrink and broiler breast meat quality.

Key Words: Breast meat quality • broiler • holding temperature • live shrink

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