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Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat

文献类型： 外文期刊

作者： Pang, B. 1 ; Bowker, B. 2 ; Zhuang, H. 2 ; Yang, Y. 3 ; Zhang, J. 4 ;

作者机构： 1.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China

2.ARS, USDA, US Natl Poultry Res Ctr, Athens, GA 30605 USA

3.China Agr Univ, Coll Engn, Beijing 100083, Peoples R China

4.Beijing Acad Agr & Forestry Sci, Inst Anim Husb & Vet Med, Beijing 100097, Peoples R China

关键词： chicken fillet; cooking loss; cook yield; endpoint temperature; pectoralis major

期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）

ISSN：

年卷期： 2020 年 99 卷 11 期

页码：

收录情况： SCI

摘要： The objective of this study was to evaluate different methods used for estimating cook loss in broiler breast fillets (pectoralis major). Two experiments were conducted. In the first experiment, intact fillets were weighed, cooked to 75 degrees C, and then subjected to 1 of 3 postcook handling treatments: cooling for 5 min at room temperature before reweighing (5-minute), cooling at room temperature until they reached room temperature before reweighing (RT), or cooling in ice water until they reached room temperature before reweighing (IW). In the second experiment, breast fillet portions were used to compare the effects of endpoint temperature (53 degrees C, 57 degrees C, 68 degrees C, 75 degrees C, or 90 degrees C) on cook loss estimation by the 5-minute and RT methods. Breast fillets were collected from local chicken processing plants and trimmed to similar weight prior to cooking. Cook loss, cook loss retention, and total cook loss after 24 h in cooked fillets were measured for comparisons. Data showed that cook loss (<17%) and total loss (19.3%) estimated with the IW method were lower (P < 0.05) than those with the 5-minute and RT methods (19-21% for cook loss and 21.1-21.3% for total loss), which did not differ from each other. When the endpoint temperature was >= 75 degrees C, no differences in cook loss estimates or moisture loss were noted between the 5 min and RT methods (after 3 h cooling). However, when the temperatures were 53 degrees C to 75 degrees C, cook loss estimations were significantly different (P < 0.05) between the 5 min and RT methods (more than 4%). Reduced endpoint temperature resulted in increasing differences (from less than 5% to more than 9%) in cook loss estimates. These results demonstrate that endpoint cooking temperature and postcooking sample handling methods may affect cook loss estimates in broiler breast meat.

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