Utilizing marination and vacuum tumbling techniques to optimize tenderness of breast fillets deboned early postmortem

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1 Utilizing mrintion nd vcuum tumbling techniques to optimize tenderness of brest fillets deboned erly postmortem L.J. BAUERMEISTER nd S.R. MCKEE* Poultry Products Sfety nd Qulity Progrm, 201 Poultry Science Building, Auburn University, AL USA Keywords: mrintion, met qulity, tenderness, erly deboning, cook-loss Summry This study ws designed to determine the effectiveness of mrintion, injection mrintion nd/or vcuum tumbling s mens of lleviting the toughness ssocited with erly deboning of brest. Broilers (n=480) dys of ge were conventionlly processed. Experimentlly, 2 X 2 X 8 fctoril rrngement ws used, in which replictes were considered different processing dys. Fillets deboned t 2 nd 4 h post mortem (PM) were subjected to the following tretments (n=15/tretment): 1. control, 2. tumble (T), 3. mrintion (M), 4. mrintion, tumbling (MT), 5. dry injection (I), 6. injection mrintion, tumbling (IMT), 7. dry injection, tumbling (IT), 8. injection mrintion (IM). When mrinde ws pplied either by injection or brine-soked, the mrinde pick-up ws 10% of the fillet weight to give finl concentrtion of 0.7% sodium chloride nd 0.45% sodium tripolyphosphte per fillet. Biochemicl prmeters mesured (n=80) included ph, srcomere length, R-vlue. In ddition, cookloss nd sher vlues were evluted. In the fillets deboned t 2 h PM, injection mrintion tretments (IMT nd IM) decresed cook-loss. In the fillets deboned t 4 h PM, ll mrintion tretments (M, MT, IMT nd IM) lowered the cook-loss compred to other tretment groups. At 2 h PM, the injection mrintion tretments (IMT nd IM) lowered sher vlues compred to sher vlues of other tretments nd the 4 h PM control. Also, in fillets deboned t 4 h PM, the mrintion tretments (M, MT, IMT nd IM) lowered sher vlues below the 4 h PM control. This study suggests tht the use of mrintion nd injection mrintion could be n effective mens of lleviting toughness ssocited with deboning fillets s erly s 2 h PM. Introduction In the US, the per cpit consumption of poultry hs continued to rise since the 1960 s with the lrgest increse in production reported for further processed nd convenience products. Becuse of the emphsis on vlue-dded products, the poultry industry hs become focused on improving product yield nd met qulity. Common steps in further processing to crete vlue-dded poultry products include brining nd mrinting s n intermediry functionl step or finl step depending on the type of redy to mrket product being developed. Historiclly, the purpose brining nd mrinting met ws to preserve the met. While met preservtion is still n importnt issue, tody, brining nd mrinting re commonly used to increse yields by incresing wter retention nd improve met qulity chrcteristics, prticulrly met tenderness. The terms brining nd mrinting re often used interchngebly, yet they ctully refer to two different processes. Brining typiclly, involves soking the met cut or whole muscle in sltwter solution; therefore, the bsic ingredients in ny brine preprtion would minimlly include slt nd wter. In ddition, brine formultions will include some type of phosphte, most commonly, sodium tripolyphosphte (STPP) (Brbut, et l., 1989). Slts nd phosphtes ct synergisticlly to extrct myofibrillr proteins tht provide the cohesive network tht holds product together once it is cooked. Additionlly, lkline phosphtes bind wter nd increse product juiciness. Other ingredients tht my be used in brine formultion include spices nd sesonings such s sugr, honey, pepper, grlic, onion nd other flvourings. Cure slts such nd sodium nitrite re used in cured product formultions. In the mrket, met injected with slt/phosphte solutions products re typiclly referred to s enhnced while met soked in mrindes re typiclly referred to s mrinted product. Like 76

2 brining, cid mrintion evolved s method of met preservtion; however, unlike brining, the process consist of soking met in sesoned or svoury cid liquid or suce to enhnce the flvour nd tenderness of the met (FSIS). Mrindes typiclly include mixture of oil nd cidic liquids such s vinegr, lemon juice or wine nd other spices. Slts nd phosphtes my lso be used with mrindes, but the ph of the system is lower thn tht of typiclly brine formultion. Tody, the use of brines is typiclly referred to the process of mrintion regrdless of the cidity or lklinity of the functionl ingredients used. As such, mrintion is often used s step to llevite toughness ssocited with hrvesting brest muscle erly post-mortem. Prior to deboning, brest front hlves should be ged 4-6 hrs to prevent dverse toughening (Stewrt et l., 1984; Dwson et l., 1987). However, ging decreses speed of through put nd product yield nd increses lbour nd energy costs. Therefore, wys to llevite the toughness ssocited with erly deboning is met qulity issue. Becuse lkline mrintion systems my increse product tenderness, wys to optimize the chemicl nd mechnicl benefits of the mrintion system re necessry identify. There re severl methods used to mrinte or brine met including immersing the met in the brine or mrinde solution, injecting with brine or mrinde solution, tumbling with solution or injecting nd tumbling. Injection mrintion is beneficil for its reltive consistency of mrinde ppliction on lrge nd complex products, nd reduction of lbour nd speed of mrintion. Tumbling promotes rpid nd consistent pickup t controlled tempertures, the bility to mrinte lrge quntities, nd the cpbility to hndle mny different products nd sizes. Becuse the steps my be used independently or in combintion, it is importnt to understnd the impct of the individul steps on product tenderness s well s the combined steps to determine the optimum combintion to mximize met tenderness. Therefore, the objective of this study ws to determine the effectiveness of sok mrintion, injection mrintion nd/or vcuum tumbling s mens of lleviting the toughness ssocited with erly deboning of brest. Mterils nd methods EXPERIMENTAL DESIGN AND PROCESSING CONDITIONS Broilers (480, dys of ge) were processed. Following 12 hour feed withdrwl, birds will be hung on shckles, electriclly stunned using stun-kill knife nd killed by bleeding for 95 s from single cut severing the right crotid rtery nd jugulr vein. Subsequently, ll birds will be hrdsclded t 56.6 C for 82s, defethered in picker for 42s, mnully eviscerted nd chilled using 2- stge chilling regimen (tp wter t 20 C for 15 min nd ice-slush of sttic tp wter t 2 C for 30 min.). These slughtering methods re the stndrd methods used in commercil poultry slughtering. The design will be 2 X 2 X 8 fctoril rrngement in which replictes re considered s different processing dys. Tretment groups ech contining 15 birds consisted of two deboning times (2 nd 4 hours post mortem), ech receiving the following tretments: 1. control, 2. tumble (T), 3. mrintion (M), 4. mrintion, tumbling (MT), 5. dry injection (I), 6. injection mrintion, tumbling (IMT), 7. dry injection, tumbling (IT), 8. injection mrintion (IM). The mrintion solution consisted of 0.7% sodium chloride, nd 0.45% sodium tripolyphosphte (STP). The tumbling (45 minutes t 8 rpm) ws performed using lbortory scle vcuum tumblers. Prmeters tht were mesured on the chilled crcsses include cook-loss, sher vlue, colour, ph, R-vlue nd srcomere length. MARINATION EFFECTS ON COOK-LOSS AND SHEAR VALUES After removing the Pectorlis muscles (15 butterfly brest fillet/tretment group) t 2 nd 4 hours PM, fillets were trimmed of excess skin nd wings. Fillets were processed ccording to the tretments (1-8) mentioned bove. Butterfly fillets were split in hlf nd the right fillet ws trnsferred to perforted plstic bgs, nd ged on ice (<2 C) for 24 hours. The left fillet ws used in procedures described in the next section. After ging, the right fillets were weighed, plced on wire grte sitting 2.14 cm bove the bottom of stinless steel pn nd bked in n ir-convection oven t 177 C to ttin n internl temperture of 76 C. After fillets were removed from the oven nd cooled to room temperture, the fillets were weighed gin nd cook-loss ws determined by the rtio of cooked brest weight (g) / rw brest weight (g) X 100 (Sms, 1990). All cooked fillets were individully wrpped in foil, held overnight t 2 C nd then subjected to sher nlysis. Sher nlysis ws performed on duplicte smples (dimensions re 40 mm x 20 mm x 7 mm, L x W x H respectively) cut from the crnil nd medil portion of ech fillet, with the long xis of the smple prllel with the muscle fibres. Smples were weighed nd shered perpendiculr to the 77

3 direction of the muscle fibres using the (TA.XT2i) Texture Anlyzer (Texture Technologies Corp., Scrsdle, NY/Stble MicroSystems, Godlming, Surrey, UK) equipped with 10-blde Allo-Krmer sher compression cell nd 50 kg lod cell. The two sher vlues for ech bird were verged nd sher vlues were expressed s kg of force / g of smple (Sms, 1990). STRUCTURAL AND BIOCHEMICAL CHANGES ASSOCIATED WITH MARINATION The left fillets obtined from the previous section were exmined for colour using the Minolt Colorimeter. Ech fillet ws nlyzed by tking n verge of 3 mesurements from the nterior portion of the brest fillet. The Hunter L**b* system ws used to express colour s follows; L (±, lightness/drkness), (±, red/green) nd b (±, yellow/blue) (Lewis et l., 2002). Rw muscle ph vlues were determined by the use of hnd-held ph meter equipped with sper tip probe, with vlues tken in the nterior portion of ech brest fillet. After the colour nd ph vlues hve been determined, the left brest fillet ws cut into three pieces (crnil, middle nd cudl). The middle nd cudl smples were frozen in liquid nitrogen immeditely nd stored t -80 C. In order to ssess the extent of rigor mortis, the frozen smples were used (within month) for the determintion of R-vlue bsorbnce rtio (Thompson et l., 1987) nd srcomere length (Cross et l., 1980). Results cd bc cd bcd % Cook Loss e f Control T I I T M Tretment M T I M T I M Figure 1 Cook-loss for fillets deboned t 2 hours PM. 78

4 58 56 bc c bc 54 L vlue f g e de Control T I I T M M T I M T I M Tretments Figure 2 Colour vlues t 24 hours PM. 11 b p>0.05 b b Sher Vlue (kg/g) 9 7 ef c cd ef 2hr 4hr 5 fg 3 Control T I I T M M T I M T I M Tretment Figure 3 Fillet tenderness. 79

5 Discussion Cook loss ws influenced by the different mrinde pplictions. Specificlly, ll tretment groups with injected mrintion (IM) hd less cook loss compred to the other tretments nd the control group (Figure 1). These results suggest tht injecting the mrinde improves cook loss chrcteristics compred to tumble mrintion (MT) or sok-mrintion (M). Phosphtes improve wter retention through incresing the ph further wy from its isoelectric point nd by cusing n unfolding of muscle proteins, mking more sites vilble for wter binding (Person nd Gillett, 1996). Physicl gittion of the met by tumbling (T) hd similr cook loss to controls while injecting (I) or combining tumbling nd injecting (IT) hd slightly lower cook loss thn controls (Figure 1). It ws expected tht physicl gittion my increse cook loss but this ws not observed. Overll, injection of slt nd phosphtes ws the best wy to improve cook yield of brest fillets compred to controls. L-vlues of brest fillets ws decresed in ll tretments where mrintion ws used. This ws consistent regrdless of whether the mrinde ws injected or pplied s sok (Figure 2). Lower L- vlues suggest tht the met ws drker in colour. Swtlnd (1993) found tht the ple colour of met is influenced by ph decline nd light scttering properties of the met. When light is scttered s opposed to bsorbed, met colour ppers lighter. An exmple of this phenomen cn be illustrted by the comprison of DFD (drk, firm, dry) nd PSE (ple, soft, exudtive). DFD met hs higher ph nd retins more wter. Additionlly, the surfce of the met ppers drker becuse the light is bsorbed s opposed to being scttered. In contrst, PSE met hs low wter-holding cpcity which results in light scttering chrcteristics thereby mking the met pper ple in colour. Becuse the phosphtes slightly increse the met ph nd improve the bility of the met to hold wter, it is not surprising tht the poultry brest fillets in the current study would hve lower L-vlues nd pper drker. One of the most importnt met chrcteristics is met tenderness. Becuse the focus of this study ws to determine the optimum mrintion ppliction to llevite toughness ssocited with broiler brest met deboned erly post-mortem, the individul ffects of the vrious physicl pplictions were determined s well s combintions of these pplictions with the mrinde were evluted. Injection mrintion (IM) with or without tumbling ws sufficient to reduce sher vlues to tht equivlent to the four hour control (Figure 3). The ppliction of tumbling combined with injection mrintion (IMT) ppered to slightly increse sher vlues compred to injection mrintion (IM) without tumbling. Despite the slightly higher sher vlues of the IMT tretment group, the fillets would still be considered tender by the consumer. A common trend ws observed with ll met tht ws tumbled. Specificlly, tumbling resulted in slightly higher sher vlues when compred to the equivlent tretments not tumbled except for the tretment contining mrintion. For exmple, the ppliction of tumbling (T) decresed sher vlues compred to the 2 hr control (Figure 3). Additionlly, when injection (I) ws combined with tumbling (T) higher sher vlues were observed. While physicl tretments lone were not sufficient to tenderize met, mrintion ws optimized when combined with physicl tretment (Figure 3). Thus, mrintion with tumbling (MT) hd improved sher vlues compred to mrintion without tumbling (M). Furthermore, injecting the mrinde (IM) resulted in the lowest sher vlues nd most tender met compred to the other tretments. Combining mrintion with physicl process such s tumbling or injecting llows the mrinde to be bsorbed better thereby llowing the slt to unfold the myofibrillr proteins incresing binding sites nd the phosphtes to increses the electrosttic repulsion incresing the wter holding cpcity improving the tenderness of the product (Rust, 1987). Mrintion nd tumbling (MT) ws probbly less effective thn the injection tretment (IM) becuse the ction of the slt nd phosphte system ws limited to the surfce of the product. Overll, this study suggest tht combining the physicl ppliction of injection with mrintion improved tenderness of broiler brest fillets deboned t 2 hr post-mortem to tht compred to broiler brest fillets ged on the crcss 4 hr before deboning. References Brbut, S., Drper, H. H. nd Hdley, M. (1989) Lipid oxidtion in chicken nuggets by met type, phosphte, nd pckging. Journl of Food Protection 52(1):55. Cross, H. R., West, R. L. nd Dutson, T. R. (1980) Comprison of methods for mesuring srcomere length in beef semitendinosis. Met Science 5: Dwson, P. L., Jnky, D. M., Dukes, M. G., Thompson, L. D. nd Woodwrd, S. A. (1987) Effect of post-mortem boning time during simulted commercil processing on the tenderness of broiler brest met. Poultry Science 66:

6 Lewis, S. J., Velsquez, A., Cupett, S. L. nd McKee, S. R. (2002) Effect of electron bem irrdition on poultry met sfety nd qulity. Poultry Science 81: Person, A.M. nd Gillett, T. A. (1996) Ch. 11. Extenders nd Binders in Processed Mets. 3rd Ed. Chpmn nd Hll. New York, NY. P Rust, R.E. (1987) Susge products. Ch. 13 in The Science of Met nd Met Products, Third edition, J.F. nd B.S. Schweigert (Ed.). p Food nd Nutrition Press, Inc. Westport, CT. Sms, S. R. (1990) Electricl stimultion nd high temperture conditioning of broiler crcsses. Poultry Science 69: Stewrt, M. K., Fletcher, D. L., Hmm, D. nd Thomson, J. E. (1984) The influence of hot boning broiler brest met on ph decline nd toughening. Poultry Science 63: Swtlnd, H. J. (1993) Pleness, Softness nd Exudtion in Pork Review. In Pork Qulity: Genetic nd Metbolic Fctors. Eds. E. Puolnne nd D. I. Demeyer. Pgs Thompson, L. D., Jnky, D. M. nd Woodwrd, S. A. (1987) Tenderness nd physicl chrcteristics of broiler brest fillets hrvested t vrious times from postmortem electriclly stimulted crcsses. Poultry Science 66: