Hydrodynamic Shock Wave: Decreasing Broiler Breast Aging Time

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dc.contributor.authorMeek, Kimberly I.en
dc.contributor.committeechairClaus, James R.en
dc.contributor.committeememberMarriott, Norman G.en
dc.contributor.committeememberSolomon, Morse B.en
dc.contributor.committeememberDuncan, Susan E.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T20:50:57Zen
dc.date.adate1998-03-03en
dc.date.available2014-03-14T20:50:57Zen
dc.date.issued1997-12-17en
dc.date.rdate1999-03-03en
dc.date.sdate1997-12-17en
dc.description.abstractThe Hydrodyne process was used to tenderize early de-boned broiler (EB) breasts. The first objective was to determine effects of explosive and distance of the explosive to the meat surface. EB breasts were removed immediately after initial chill (45 min post-mortem), stored for 24 hours, and subjected to one of four treatment combinations. Hydrodyne treatment of 350 g at 20 cm produced the greatest increase in Warner-Bratzler shear (1.9-cm wide strips) tenderness (28.3%), and was the only treatment to increase tenderness (peak force 4.3 kg) to a level equivalent (P>0.05) to aged controls (CA; peak force 3.1 kg). The second objective was to determine quality (tenderness, purge loss, cooking loss, and color) and sensory characteristics of Hydrodyne treated (HYD) broiler breasts. Initial pH values for CA (5.86) and EB (5.71) breasts were different (P<0.05). Warner-Bratzler and Lee-Kramer shear values (1.0-cm wide and thick strips) for CA (1.56 kg; 6.0 kg*mm/g, respectively) were different from HYD (3.7 kg; 11.0 kg*mm/g, respectively) and EB breasts (4.7 kg; 12.1 kg*mm/g, respectively). CA resulted in more tender, flavorful, and juicer breasts than HYD and EB. HYD was lower in initial moisture release than EB. EB breasts with significant tenderness problems can be tenderized by the Hydrodyne process based on instrumental shear results. However, higher levels of explosive may be required to optimize tenderness improvement of breasts that vary significantly in initial tenderness. Incorporation of this technology, once optimized, on an industry production level would benefit poultry processors in reducing or eliminating broiler breast aging.en
dc.description.degreeMaster of Scienceen
dc.identifier.otheretd-12698-135522en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-12698-135522/en
dc.identifier.urihttp://hdl.handle.net/10919/36505en
dc.publisherVirginia Techen
dc.relation.haspartKMetd.pdfen
dc.relation.haspartCh1.PDFen
dc.relation.haspartCh2.PDFen
dc.relation.haspartCh3.PDFen
dc.relation.haspartAppendix.PDFen
dc.relation.haspartVita.PDFen
dc.relation.haspartMEEKPART1.PDFen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectHydrodyneen
dc.subjectTendernessen
dc.subjectEarly de-boned broiler breasten
dc.titleHydrodynamic Shock Wave: Decreasing Broiler Breast Aging Timeen
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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