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- W1996531023 abstract "During production and antemortem stages of processing, broiler breast skin and the underlying muscles may become bruised, resulting in discolored fillets that are usually downgraded. Depending upon the bruise severity and surface area, bruised fillets may be further processed, e.g., marinated, provided the fillets meet the customer's specifications. The present study was conducted to investigate the effects of breast bruising on marinade pickup and retention, as well as to investigate the possibility that marination might improved bruised fillet appearance. To accomplish these objectives, market-aged broilers were anesthetized, bruised on one side of the breast, and processed within 1 or 12 hr after receiving the injury (bruise age). Marination pickup for boneless, skinless fillets ranged from approximately 7.5 to 9.7%, with wide variation and no defined pattern relative to bruising. For a 1 hr bruise age (equivalent to unloading, hanging, stunning, and bleeding stages), marination increased redness of the raw fillet, but decreased redness in the cooked fillet compared to the non-marinated bruised fillets. These results indicate that marination may improve bruised fillet appearance when the fillets originate from broilers injured during antemortem stages of processing and are designated for cooked products." @default.
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- W1996531023 date "2000-03-01" @default.
- W1996531023 modified "2023-10-17" @default.
- W1996531023 title "Effects of Bruising and Marination on Broiler Breast Fillet Surface Appearance and Cook Yield" @default.
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- W1996531023 doi "https://doi.org/10.1093/japr/9.1.21" @default.
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