Physical Characteristics of Pectoralis superficialis from Brine-Chilled Broiler Carcasses

Abstract Broiler carcasses were chilled in either 5% sodium chloride ice slush for 4, 8, 12, or 16 hr, or water-ice slush for 16 hr. The pectoralis superficialis muscle from the chilled carcasses was analyzed for tenderness, water holding capacity, moisture content, chloride concentration, and length of sarcomeres. The data indicated that 4 hr brine-ice slush chilling significantly increased tissue chloride concentration, water holding capacity (percent water in cooked sample and percent expressible juice), and tenderness over the respective values obtained from 16 hr water-ice slush chilled carcasses. Tenderness values and chloride concentration appeared to maximize at the longer brine chilling times. Sarcomere length of the 16 hr brine-chilled samples was shorter than that observed for water-chilled samples. Brine chilling did not affect water uptake or percent moisture of raw meat.