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Article: Study data from University of Arkansas update knowledge of food science.
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
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According to a study from the United States, "The impact of postharvest aging on the tenderness, color, water holding capacity, and appearance of broiler breast fillets after deboning was investigated. A total of 360 broilers were processed and deboned at either 1.5-, 3-, or 6-h postmortem (PM) and aged at 4 +/- 1 degrees C for up to 6 d. Tenderness was predicted by the Meullenet-Owens razor shear."
"Drip loss, cook loss, color, and muscle-shape profiles were also evaluated during the 6-d aging duration. Deboned fillets were in the tenderness range corresponding to ''neither tough nor tender'' for the first 2 d of aging and changed into ''slightly tender'' after ...