Skip to main content
SpringerLink
Log in

Textural properties and water-holding capacity of broiler breast meat cooked to various internal endpoint temperatures

  • Research Note
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

A total of 100 broiler breast meat was cooked at 176°C to internal temperatures of either 71, 73, 75, 77, or 79°C. Tenderness significantly decreased as internal temperatures increased. The decrease was most pronounced at 79°C with a 26.4% increase in Meullenet-Owens-Razor-Shear (MORS) energy compared to that at 71°C. The toughness-temperature coefficient (TTC, change in tenderness/1°C increase) was calculated to be 4.48% across the temperature ranges. Cooking loss increased constantly with the increase of internal temperatures and ranged from 15 to 27% across the range of endpoint temperatures. Poultry breast meat cooked to a higher internal temperature was in average less tender and also more variable in tenderness.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Davis SB. Prediction of poultry texture attributes from alternative instrumental and data analyses. MS thesis, University of Arkansas, Fayetteville, AR, USA (2000)

    Google Scholar 

  2. Smith DP, Lyon CE, Fletcher DL. Comparison of the Allo-Kramer shear and texture profile methods of broiler breast meat texture analysis. Poultry Sci. 67: 1549–1556 (1988)

    Article  Google Scholar 

  3. Hostetler RL, Dutson TR, Carpenter ZL. Effect of varying final internal temperature on shear values and sensory scores of muscles from carcasses suspended by two methods. J. Food Sci. 41: 421–423 (1976)

    Article  Google Scholar 

  4. Sams AR. Portion control & tenderness: Big & tender? WATT Poultry USA (April): 23–27 (2002)

  5. Ang CYW, Huang YW. Internal temperature and packaging system affect stability of cooked chicken leg patties during refrigerated storage. J. Food Sci. 58: 265–269 (1993)

    Article  Google Scholar 

  6. Lee YS, Owens CM, Meullenet JF. On the quality of commercial boneless skinless broiler breast meat. J. Food Sci. 73: S253–S261 (2008)

    Article  CAS  Google Scholar 

  7. Bourne MC. Effect of temperature on firmness of raw fruits and vegetables. J. Food Sci. 47: 440–444 (1982)

    Article  Google Scholar 

  8. Cavitt LC, Meullenet JF, Xiong R, Owens CM. The relationship of razor blade shear, Allo-Kramer shear, Warner-Bratzler shear, and sensory tests to changes in tenderness of broiler breast fillets. J. Muscle Foods 16: 223–242 (2005)

    Article  Google Scholar 

  9. Lyon BG, Lyon CE. Assessment of three devices used in shear tests of cooked breast meat. Poultry Sci. 77: 1585–1590 (1998)

    CAS  Google Scholar 

  10. Meullenet JF, Xiong R, Saha A, Owens CM. Novel shape profiling method for classifying tender and tough broiler breast meat (abstract no. 97-2). In: Abstracts: IFT Annual Meeting. July 15–20, Convention Center, New Orleans, LA, USA. Institute of Food Technologists, Chicago, IL, USA (2005)

  11. Sanderson M, Vail GE. Fluid content and tenderness of three muscles of beef cooked to three internal temperatures. J. Food Sci. 28: 590–595 (1963)

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Departments of Food Science and Nutrition, Dankook University, Yongin, Gyeonggi, 448-701, Korea

    Young-Seung Lee

  2. Departments of Chemical Engineering, Dankook University, Yongin, Gyeonggi, 448-701, Korea

    In-Kwon Hong

Authors
  1. In-Kwon Hong
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Young-Seung Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Young-Seung Lee.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Hong, IK., Lee, YS. Textural properties and water-holding capacity of broiler breast meat cooked to various internal endpoint temperatures. Food Sci Biotechnol 21, 1497–1499 (2012). https://doi.org/10.1007/s10068-012-0198-7

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-012-0198-7

Keywords

Search

Navigation