Impact of Refrigerated Storage Time on Woody Broiler Breast Severity and Instrumental Quality

摘要: Chicken breast samples (N = 90; n 30 normal [NOR]; moderate [MOD] woody [WB]; severe [SEV] WB) were collected from a commercial processing plant on 5 separate occasions and evaluated for severity d 0 through 5. A 3 × 6 two-way factorial structure (meat quality treatment storage time) with replications within randomized complete block design (replications as blocks) subsamples was utilized to evaluate the effects of (NOR, MOD, SEV) time (d 5) pH, color, cook loss, shear force, proximate analysis 5). After at 2°C 4°C, 84% SEV WB fillets MOD WB, which greater (P < 0.05) than all other times. In comparison, 40% 52% rated slight or NOR after storage. Cook loss less compared meat Shear force 0. 2, 3, 4, storage, upper position (cranial part) had fillets. Therefore, lessening that occurred in over refrigerated apparent palpation but did not result improved texture cranial portion breast, based water-holding capacity results. These results are important because they indicate that, even though muscle softening time, improve.