Effects of Hot or Cold Deboning on Functional Properties of Broiler Dark Meat and Quality of Sausage

Abstract

Broiler dark meat (thigh and drumstick) was removed from the carcasses by hand deboning. One group of carcasses was deboned within 1 hr postmortem without chilling (hot deboned). A second group was deboned 24 hr postmortem after standard commercial chilling and ice pack storage (cold deboned). Hot deboned meat showed significantly higher pH, emulsifying capacity, and released less moisture and fat than cold deboned meat. Sausage product incorporating either hot or cold deboned meat showed no significant difference in moisture and fat release. Sausage made from hot deboned meat showed significantly greater cooking loss and shrink, and the resulting cooked product was harder and chewier (objective texture) than cooked sausage made from cold deboned meat.