In each of two trials, 45 male broilers were slaughtered by conventional methods. Fifteen carcasses per trial received high voltage electrical stimulation (820 V, 340 mA; 2 s on and 1 s off for five pulses) applied to the cervical region of the neck. Fifteen carcasses received this same stimulation applied to the clavicular region of the breast, and 15 carcasses were unstimulated controls. Breast fillets (Pectoralis superficialis) were harvested at 1.25 h post-mortem, aged for 23 h, cooked, and evaluated for Allo-Kramer shear value.Anatomical location of electrical stimulation application significantly improved the effectiveness of the treatment in improving the tenderness of early-harvested fillets. Application of the stimulation at the neck resulted in meat with a mean shear value (8.6 kg/g of meat) similar to that of controls (8.3 kg/g of meat), whereas stimulation to the breast resulted in meat with a significantly decreased shear value (6.3 kg/g of meat). When compared with the control and the neck application treatments, stimulation to the breast yielded more carcasses having meat with shear values below the toughness threshold of 8 kg/g of meat.

In each of two trials, 80 broilers were slaughtered by conventional methods. Forty carcasses served as unrestrained controls. The wings of the other carcasses were bound tightly together at the elbow above the dorsal surface of the carcass prior to chilling. All carcasses were chilled in agitated 13 C water for 15 min followed by an additional 45 min in ice slush (1C). Breast fillets were removed from the carcasses immediately after chilling, aged 24 h, cooked, and evaluated for shear value. Wing restraint significantly decreased shear values of cooked fillets (8.3 kg/g of meat) compared with shear values for cooked fillets obtained from unrestrained, conventionally chilled carcasses (9.4 kg/g of meat). Shear value means for both treatments were above the accepted sensory panelist toughness threshold shear value of 8 kg/g of meat.

Two experiments were conducted using 21-day-old, commercial-strain broilers to determine the effect of various commercial pigmentation products on pigmentation and bird performance. Birds received finisher/withdrawal diets that included 8% corn gluten meal or either a 2.5 or 5.0% substitution of gluten meal with Liquid OroGlo5, Dry Oroglo10, or Cromophyl-oro. When birds were slaughtered at either 48 or 51 days of age there were no differences in the birds' breast skin hue (dominant wavelength) or brightness (luminosity). Data indicated similar levels of pigmentation among birds in all treatments. Color intensity (excitation purity) values of shank and breast skin samples suggested that the liquid form of OroGlo was more effective than the dry form in pigmenting broiler skin when both forms were fed at equal calculated levels. Data indicated that actual xanthophyll intake was higher when the liquid source was fed. Body weight gain and feed efficiency among the treatments, in general, indicated that commercial pigment sources can be substituted for corn gluten meal without appreciably altering broiler performance.

In each of two trials per experiment, fillets were harvested from 40 broiler carcasses 10 min postmortem (Experiment 1) or after a 4-h carcass aging period (Experiment 2). Fillets and carcasses were chilled either in tap water or a 5% solution of sodium chloride and baked or deep fat fried.

Breast fillets were harvested from broiler carcasses at 5, 10, and 15 min post-mortem and chilled in either brine (5% sodium chloride) or tap water. Two chilling regimens were used: 30 min in ice slush (1 C) or 10 min in 20-C chilling solution followed by 20 min in ice slush (1 C). Cooked fillets were evaluated for shear force, percentage moisture, and cooking loss.

Broiler breast fillets were harvested at selected times post-mortem during simulated commercial broiler processing, chilling, and aging prior to objective evaluation of cooked meat tenderness and moisture content. Fillets harvested within the first .25 h post-mortem were significantly less tender and had a lower moisture content than all other fillets, even though these fillets had a significantly greater water uptake during chilling. Fillets harvested from chillled carcasses at 1.08 to 2.33 h were significantly more tender than hot-boned fillets but significantly less tender than fillets harvested at 3.33 h or later times up to 24.33 h. Fillets harvested 24.33 h post-mortem were significantly more tender than fillets harvested at any other time. Moisture contents of fillets harvested after the chilling process were not significantly different.

Cooked light meat from broiler carcasses chilled in either tap water, 5% sodium chloride (NaCl), 5% potassium chloride (KC1), or 5% Neobakasal® salt substitute was evaluated for tenderness, moisture content, chloride ion, and sodium ion content. Samples from selected treatments were comparatively evaluated for flavor differences by trained sensory panelists using a duo-trio test. All salt-chilling treatments significantly decreased shear values (improved tenderness), increased moisture content, and increased chloride ion content of the meat tissue. Only NaCl-chilled carcasses had significantly increased sodium levels in the meat tissue. While panelists were able to distinguish between Neobakasal®-chilled samples and NaCl-chilled samples or between KCl-chilled samples and water-chilled samples, they were unable to distinguish a difference between Neobakasal®-chilled samples and KCl-chilled samples. The panelists did not attribute a bitter flavor to either the KCl-chilled or Neobakasal®-chilled product.

In two trials, a total of 198 broiler carcasses (99 per trial) were chilled in either water or brine solutions using selected combinations of 2.5, 5.0, or 7.5% sodium chloride (NaCl) for 45 min using a three-step temperature reduction [21 C (prechill), 13 C, and 1 C; 15 min each]. Water/brine retention after chilling was determined for all carcasses. Cooked Pectoralis superficialis muscles were analyzed for shear force, moisture, and NaCl content. Brine treatments were tested for differences in tenderness by panelists utilizing a duo-trio difference test and were compared to controls with a paired comparison consumer preference test.

ABSTRACTBroiler carcasses were chilled in water only (control) or brine (NaCl) solutions for 45 min using a three step temperature reduction [21°C (prechill), 13°C, and 1°C] in all possible combinations of 2.5, 5.0, and 7.5% NaCl. Water or brine retention following chilling between any brine treatment and the control did not differ significantly (P < 0.05); however, control carcasses had greater driploss. Cooked meat from controls had higher shear force values, lower percent moisture, and lower NaCl concentration than meat from brine treatments. This indicated that all brine treatments tenderized broiler meat. As chill solution temperature was decreased, a more tender product resulted from increased NaCl concentration in the chill solution.

ABSTRACTCooked light meat (Pectoralis superficialis) from broiler carcasses chilled (4 hr, with agitation) in 5% (w/w) sodium chloride (NaCl), 5% (w/w) potassium chloride (KCl), or ice slush was evaluated for moisture content, tenderness (shear force), chloride ion (Cl) concentration, and sodium ion (Na) concentration. Water uptake of the carcasses during chilling was determined. Chilling in either salt solution increased cooked meat moisture, increased chloride ion concentration, and decreased shear force values. Sodium level and water uptake were increased by NaCl brine ice‐slush chilling. Samples chilled in NaCl had higher chloride concentrations and lower shear force than samples chilled in KCl.

White Leghorn hens, housed in cages were fed commercial-type corn-soy diets containing one of three levels of 3-Nitro-10 (0, .0025, and .005%) and either of two levels of xanthophyll (high and low) supplied by yellow corn. Egg yolks were collected and the yolks analyzed for color using reflectance colorimetry. The addition of 3-Nitro-10 at either level increased egg yolk dominant wavelength (DWL) and excitation purity (EP) values while decreasing luminosity (LUM) values (probability levels: .08, .10, and .003, respectively). It was concluded that the addition of 3-Nitro-10 to the diet of laying hens improved egg yolk color.