Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Schilling, M. Wes

Committee Member

Williams, J. Byron

Committee Member

Vizzier-Thaxton, Yvonne

Committee Member

Christensen, Karen D.

Committee Member

Silva, Juan L.

Date of Degree

12-14-2013

Document Type

Dissertation - Open Access

Major

Food Science and Technology

Degree Name

Doctor of Philosophy

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Low Atmospheric Pressure Stunning (LAPS) has recently become available to the broiler industry. Therefore, research was conducted to determine the effect of stunning method (LAPS and Electrical Stunning(ES)) and postmortem deboning time (0.75 hr and 4 hr) on the instrumental and sensory acceptability (3 replications) of breast meat (n=576, 144 birds per treatment) prepared using different cooking methods (fried, baked, sous vide). Breast meat was evaluated for pH, CIE L*a*b*, yields, shear force, and consumer acceptability. Postmortem pH decline was more rapid (P<0.05) in the breast meat of LAPS stunned birds when compared to ES stunned birds, but no differences existed (P>0.05) among treatments with respect to final pH. On average, no differences (P > 0.05) existed in the sensory acceptability of fried and sous vide cooked broiler breast treatments. However, for the baked cooking method, the LAPS treatment that was deboned at 4 hr was more acceptable (P<0.05) than other treatments and the ES and LAPS 4 hr postmortem treatments had more acceptable (P<0.05) texture than the ES and LAPS 0.75 hr treatments. Since consumers were highly variable in their liking of chicken breast treatments, consumers were grouped into 6 clusters for each cooking method based on liking and preference. Cluster analysis data revealed that the greatest number of consumers liked all chicken breast treatments, but a larger proportion of consumers liked the 4 hour LAPS and ES treatments when compared to the 0.75 hr LAPS and ES treatments for all cooking methods. In addition, the consumers that indicated that baked chicken breast was highly acceptable preferred (P<0.05) breast meat from the 4 hr LAPS treatment over chicken breast meat from the 4 hr ES treatment. Based on sensory results, chicken breast meat from all stunning and deboning method combinations was highly acceptable to the majority of consumers, but the LAPS 4 hr treatment was slightly more acceptable than other treatments when baked.

URI

https://hdl.handle.net/11668/18931

Comments

consumer acceptability||meat quality||broiler meat||electrical stunning||low atmospheric pressure stunning

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