Effects of carcass stimulation, deboning time, and marination on color and texture of broiler breast meat

Toughness of cooked broiler breast meat continues to be a problem for processors, and post-chill deboning time is the most significant factor in the ultimate texture of intact breast meat. However, this 6- to 12-hr aging time is costly in refrigerated space, equipment, and labor. Two treatments - electric stimulation of carcasses during bleeding and marination of muscles in salt/phosphate solutions - are known to alter the biochemistry of the muscle and the texture of cooked breast meat. Combinations of these treatments were evaluated under commercial conditions to determine their effects on meat color and texture. Both electrical stimulation and marination resulted in lower shear values (more tender meat) compared to nonstimulated and unmarinated controls. The lowest shear values were noted for the combination of stimulation followed by marination. Using this combination of treatments resulted in tender cooked breast meat without any additional aging beyond 1 hr chilling.