Northcutt J K, Buhr R J, Young L L, Lyon C E, Ware G O
Department of Poultry Science, University of Georgia, Athens 30602-4356, USA.
Poult Sci. 2001 Jun;80(6):808-12. doi: 10.1093/ps/80.6.808.
Breast fillet quality was evaluated from 37-, 39-, 42-, 44-, 46-, 49-, and 51-d-old broilers after post-chill (PC) aging of the carcass 0, 2, 4, or 6 h and deboning. Fillets were vacuum sealed in cooking bags and heated to an internal temperature of 72 C by submersion in a 95 C water bath. Cook yield was determined as the weight percentage of the fillet remaining after cooking. Texture of the cooked fillets was measured using a Warner-Bratzler (W-B) shear device. Fillet cook yield and shear force values were significantly affected by bird age at slaughter, and PC carcass aging duration before deboning. Bird gender significantly affected cook yield, whereas the interaction between age and PC aging duration significantly affected W-B shear. Fluid lost during cooking was greater for fillets aged 0 h PC and decreased when PC aging was 2 h or greater. Overall, W-B shear values decreased (more tender) when fillets were aged on the carcass at least 2 h PC, with the exception of fillets from 51-d-old broilers. After 2 h of PC aging on the carcass, shear force values for fillets from older broilers (49- and 51-d-old) were in the "very tough" portion of a texture scale (>12.60 kg), whereas textures of fillets from 42- and 44-d-old broilers were in the "slightly tough to slightly tender" portion of the scale (8.5 and 7.2 kg, respectively). These data show that if poultry processors harvest fillets earlier than usual (<2 h PC aging), the fillet texture will be more tender if it originates from younger broilers (42- or 44-d-old) instead of older broilers (49- or 51-d-old).
对37日龄、39日龄、42日龄、44日龄、46日龄、49日龄和51日龄的肉鸡，在屠体冷藏后0、2、4或6小时进行冷藏后（PC）熟化并去骨，评估胸肉品质。将胸肉真空密封在烹饪袋中，通过浸入95℃水浴加热至内部温度72℃。烹饪产量以烹饪后剩余胸肉的重量百分比来确定。使用沃纳-布拉茨勒（W-B）剪切装置测量熟化胸肉的质地。屠宰时的鸡龄以及去骨前PC屠体熟化时间显著影响胸肉烹饪产量和剪切力值。鸡的性别显著影响烹饪产量，而鸡龄与PC熟化时间之间的相互作用显著影响W-B剪切力。PC熟化0小时的胸肉在烹饪过程中损失的液体更多，而PC熟化2小时或更长时间时损失减少。总体而言，当胸肉在屠体上PC熟化至少2小时时，W-B剪切力值降低（更嫩），51日龄肉鸡的胸肉除外。在屠体上PC熟化2小时后，较老肉鸡（49日龄和51日龄）胸肉的剪切力值处于质地等级的“非常硬”部分（>12.60千克），而42日龄和44日龄肉鸡胸肉的质地处于该等级的“略硬至略嫩”部分（分别为8.5千克和7.2千克）。这些数据表明，如果家禽加工商比平常更早收获胸肉（PC熟化<2小时），那么如果胸肉来自较年轻的肉鸡（42日龄或44日龄）而非较老的肉鸡（49日龄或51日龄），其质地会更嫩。
