Title page for ETD etd-12698-135522

Type of Document Master's Thesis
Author Meek, Kimberly I.
Author's Email Address kmeek@vt.edu
URN etd-12698-135522
Title Hydrodynamic Shock Wave: Decreasing Broiler Breast Aging Time
Degree Master of Science
Department Food Science and Technology
Advisory Committee
Advisor Name Title
Claus, James R. Committee Chair
Duncan, Susan E. Committee Member
Marriott, Norman G. Committee Member
Solomon, Morse B. Committee Member
  • Hydrodyne
  • Tenderness
  • Early de-boned broiler breast
Date of Defense 1997-12-17
Availability unrestricted
The 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.

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  Appendix.PDF 17.09 Kb 00:00:04 00:00:02 00:00:02 00:00:01 < 00:00:01
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  MEEKPART1.PDF 28.12 Kb 00:00:07 00:00:04 00:00:03 00:00:01 < 00:00:01
  Vita.PDF 3.54 Kb < 00:00:01 < 00:00:01 < 00:00:01 < 00:00:01 < 00:00:01

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