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KMID : 1007520120210051497
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Food Science and Biotechnology
2012 Volume.21 No. 5 p.1497 ~ p.1499
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Textural Properties and Water-holding Capacity of Broiler Breast Meat Cooked to Various Internal Endpoint Temperatures
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Hong In-Kwon
Lee Young-Seung
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Abstract
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A total of 100 broiler breast meat was cooked at 176oC to internal temperatures of either 71, 73, 75, 77, or 79oC. Tenderness significantly decreased as internal temperatures increased. The decrease was most pronounced at 79oC with a 26.4% increase in Meullenet-Owens-Razor- Shear (MORS) energy compared to that at 71oC. The toughness-temperature coefficient (TTC, change in tenderness/1oC 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.
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KEYWORD
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internal endpoint temperature, broiler breast meat, textural property, water-holding capacity, Meullenet- Owens-Razor-Shear (MORS)
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