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Articles by J.M. Walker
Total Records ( 3 ) for J.M. Walker
  L.L. Young , D.P. Smith , J.A. Cason and J.M. Walker
  The objective of this study was to evaluate combined effects of whole carcass electrical stimulation and polyphosphates on moisture absorption and retention by marinated non-aged boneless chicken breast fillets. Breast fillets were harvested from electrically stimulated and non-stimulated carcasses immediately after chilling. Half were immediately marinated in saline solution and half in a similar solution containing sodium tripolyphosphate. Muscle pH before and after marination, marinade absorption and cooking loss were recorded. Electrical stimulation immediately depressed muscle pH, but polyphosphate marination mitigated that trend somewhat. Electrical stimulation improved marinade absorption (10.6±0.3% verses 8.8±0.3%) but did not affect cooking loss. Polyphosphates did not affect marinade absorption, but significantly reduced cooking losses (17.3±0.4% verses 14.1±0.4%). No marinade by electrical treatment interactions affecting moisture absorption or retention by the fillets were detected.
  L.L. Young , D.P. Smith , J.A. Cason and J.M. Walker
  Early harvested broiler breast fillets from electrically stimulated and non-stimulated carcasses were marinated in either saline or saline containing sodium tripolyphosphate to determine whether the stimulation and phosphate interact in such a way as to affect texture or color of non-aged breast fillets. Stimulated carcasses produced fillets with lower pre-marination pH (6.1 ±0.1 verses 6.5 ±0.1) and shear values (6.4 ±0.3 kg verses 15.5 ±0.3 kg) than unstimulated carcasses. Polyphosphate increased shear values of fillets from unstimulated by almost 1 kg, but not of those from stimulated carcasses. No other stimulation by polyphosphate interactions that affect texture or color of the fillets were detected.
  L.L. Young , J.A. Cason , D.P. Smith , C.E. Lyon , J.A. Dickens and J.M. Walker
  This study was conducted to determine effects of carcass electrical stimulation and alternative carcass chilling methods on texture and yield of early-harvested boneless broiler-breast fillets. New York dressed broiler carcasses were electrically stimulated for 90 s immediately after defeathering. Control carcasses were held similarly for 90 s but not stimulated. After evisceration, half the stimulated and half the control carcasses were chilled for 3 h in ice-water (extended immersion chilled). Remaining carcasses were chilled in ice-water for 1 h and then stored for an additional 2 h (conventionally chilled). Breast fillets (Pectoralis major muscles) were manually harvested immediately after chilling (3.5 h post-mortem). After weighing and overnight storage, all muscles were cooked and evaluated for shear values and cooked yields. Fillets from stimulated carcasses required significantly less force to shear and exhibited greater cooked yields than those from non-stimulated carcasses. Fillets from conventionally chilled carcasses exhibited greater yield than those from extended chilled carcasses, but chilling method did not affect shear values.
 
 
 
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