L.L. Young
Not Available
D.P. Smith
Not Available
J.A. Cason
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J.M. Walker
Not Available
ABSTRACT
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.
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How to cite this article
L.L. Young, D.P. Smith, J.A. Cason and J.M. Walker, 2005. Effects of Pre-Evisceration Electrical Stimulation and Polyphosphate Marination on Color and Texture of Early Harvested Chicken Broiler Breast Fillets. International Journal of Poultry Science, 4: 52-54.
DOI: 10.3923/ijps.2005.52.54
URL: https://scialert.net/abstract/?doi=ijps.2005.52.54
DOI: 10.3923/ijps.2005.52.54
URL: https://scialert.net/abstract/?doi=ijps.2005.52.54