查看文章

Tenderness is the most important organoleptic characteristic of meat, and various methods have been developed to improve it. The purpose of this experiment was to evaluate the effect of different conditioning treatments of broiler carcasses on pH, cooking losses, shear values, R-values, and sensory tenderness of breast meat. All measurements were collected for breast muscle as follows: after 24 h of carcass aging (T1); after 24 h of carcass aging with muscle tensioning (T2); after 24 h of carcass aging with muscle tensioning, followed by muscle collection and marination in CaCl₂ (T3); after hot-boning 15 min following slaughter (T4); after hot-boning 15 min following slaughter and marination in CaCl₂ (T5). pH values in meat treated with CaCl₂ were significantly lower than those in untreated meat from the aged carcass group (T3) or the hot-boning group (T5). Breasts from carcasses aged for 24 h (T1, T2, and T3 …