Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat

In the present study, the effects of marination on the quality of poultry breast meat deboned at various times postmortem (PM) were investigated. One of the specific goals was to optimize the processing conditions between deboning time, tumbling duration, and poultry breast meat tenderness, with the objective of developing specific recommendations on processing practices adopted by the poultry industry. Broiler breast (Pectoralis major) muscles deboned at 0.25, 1.5, 3, 6, and 24 h PM were vacuum tumbled with 20% solution added containing 1% salt and 0.45% sodium tripolyphosphate for either 15 or 30 min. Meat quality measurements including marination uptake, retention, cooking loss, instrumental texture, sensory descriptive analysis, and consumer acceptance were performed. Results indicated that acceptable tenderness was achieved for marinated treatments deboned at 3 h or later PM. Fillets deboned at shorter PM were rated tough by consumers. Marination duration had very little effect on the quality of the meat processed. Practical Application:  For the poultry industry to maximize consumer acceptance for marinated broiler breast meat, this research will be of benefit. Various qualities of broiler breast meat such as tenderness and water-holding capacities were examined under different marination conditions.