Effect of Post-Mortem Boning Time During Simulated Commercial Processing on the Tenderness of Broiler Breast Meat

Abstract

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.