Effects of Pre-Evisceration Electrical Stimulation and Polyphosphate Marination on Color and Texture of Early Harvested Chicken Broiler Breast Fillets
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.
Keywords:
Color, electrical stimulation, meat, polyphosphate, poultry, textureArticle Metrics
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