caa a22 4500 39756726X CHVBK 20180308164831.0 cr unu---uuuuu 161202e199605 xx s 000 0 eng 10.3382/ps.0750677 doi (NATIONALLICENCE)oxford-10.3382/ps.0750677 Effect of Stunning Time and Polyphosphates on Quality of Cooked Chicken Breast Meat [Elektronische Daten] [LOUIS L. YOUNG, J. K. NORTHCUTT, C. E. LYON] The objective of this research was to determine effects of stunning duration and polyphosphates on color, pH, and texture of chicken breast meat. Sixty broiler chickens were electrically stunned for 2 to 10 s in 2-s intervals and then slaughtered. Left and right Pectoralis major muscles were excised 1 h post-mortem. The left muscles (treated) were treated with a sodium tripolyphosphate salt solution, and the right muscles (controls) were treated with a salt solution alone. All muscles were cooked to an endpoint temperature of 72 C in a 95 C water bath. Measurements of muscle pH were taken on the meat 1 h post-mortem, after treating, and after cooking. Color values and Warner-Bratzler shear values were evaluated on each cooked meat sample. As stunning time increased, pH increased at 1 h post-mortem but treating with either of the solutions eliminated this trend. Muscle pH also increased upon cooking except in the polyphosphate-treated muscles, because the latter muscles achieved maximum pH prior to cooking. Stunning had no apparent effect on color values of the cooked meat; however, polyphosphate treatment resulted in meat that was darker and less red than controls. Longer stunning times resulted in greater shear values but polyphosphates did not affect Warner-Bratzler results. Taken together, these data suggest that processing variables that affect muscle pH also affect quality attributes. © 1996 Poultry Science Association, Inc. Processing and Products nationallicence stunning nationallicence polyphosphate nationallicence meat color nationallicence pinking nationallicence meat quality nationallicence YOUNG LOUIS L. aut NORTHCUTT J. K. aut LYON C. E. aut Poultry Science Oxford University Press 75/5(1996-05), 677-681 0032-5791 75:5<677 1996 75 ps https://doi.org/10.3382/ps.0750677 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0750677 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- YOUNG LOUIS L. aut NATIONALLICENCE 700 1- NORTHCUTT J. K. aut NATIONALLICENCE 700 1- LYON C. E. aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/5(1996-05), 677-681 0032-5791 75:5<677 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford