Quality and Safety Assessment Research Unit, USDA, Agricultural Research Service, Richard B. Russell Research Center, Athens, GA 30604-5677, USA.
Poult Sci. 2010 Aug;89(8):1737-43. doi: 10.3382/ps.2009-00460.
The present experiment was carried out to evaluate the effects of electrical stimulation (ES) immediately prescalding (PS), ES immediately postdefeathering (PD), or PS combined with PD (PSPD) on the quality of early deboned (2 h) broiler breast muscles, pectoralis major (fillets), and pectoralis minor (tenders). No stimulation, early-deboned (2 h), and 24-h deboned (24 h) fillets were used for the comparison. The 42-d-old broiler carcasses were electrically stimulated with pulsed current at 200 V for 30 s over a 90-s time interval (total of 1 min over 180 s for PSPD), and breast meat was deboned 2 h postmortem. Quality indicators evaluated were CIE L*, a*, and b* color and pH of the raw fillets and cook yields and Warner-Bratzler (WB) shear force of the fillets and tenders. There were no differences in raw fillet color, pH, and cook yields of both the fillets and tenders between the 3 ES treatments. Effects of different ES treatments on meat WB shear force values varied with breast muscles. For the fillets, the average WB shear force values of both the PS and PSPD samples, which were not different from each other, were significantly lower than those of the PD samples. For the tenders, there were no differences in the average shear force values between the 3 ES treatments. Regardless of ES treatment and breast muscle, early deboned broiler breast meat from ES carcasses required significantly less force to shear than the 2-h control. These results indicate that ES can tenderize early deboned poultry breast muscles; however, the effectiveness of ES tenderization varies with ES treatments for the fillets. The PS treatment is more effective in reducing fillet shear values than PD, and there is no further reduction in shear values with PSPD compared with the PS treatment.
本实验旨在评估电刺激（ES）即刻烫毛（PS）、ES 即刻拔毛（PD）或 PS 与 PD 联合（PSPD）对早期去骨（2 h）肉鸡胸肉、胸大肌（肉片）和胸小肌（嫩肉）品质的影响。未刺激、早期去骨（2 h）和 24 h 去骨（24 h）肉片用于比较。42 日龄肉鸡胴体采用 200 V 脉冲电流刺激 30 s，时间间隔为 90 s（PSPD 总共 180 s 刺激 1 分钟），然后在死后 2 h 去骨。评估的质量指标包括 CIE L*、a和 b颜色和生肉片的 pH 值，以及肉片和嫩肉的烹饪产量和 Warner-Bratzler（WB）剪切力。3 种 ES 处理对生肉片颜色、pH 值和烹饪产量均无影响。不同 ES 处理对肉片和嫩肉 WB 剪切力值的影响因胸肌而异。对于肉片，PS 和 PSPD 样品的平均 WB 剪切力值彼此之间没有差异，显著低于 PD 样品。对于嫩肉，3 种 ES 处理的平均剪切力值没有差异。无论 ES 处理和胸肌如何，ES 胴体的早期去骨肉鸡胸肉需要的剪切力明显小于 2 h 对照组。这些结果表明，ES 可以嫩化早期去骨的家禽胸肉；然而，ES 嫩化的效果因肉片的 ES 处理而异。PS 处理比 PD 处理更有效地降低肉片的剪切值，与 PS 处理相比，PSPD 处理并没有进一步降低剪切值。
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