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Tenderness, moistness, and flavor of pre- and postrigor marinated broiler breast fillets evaluated by consumer sensory panel.

Prerigor deboning and marination of broiler breast fillets are growing trends in the poultry industry. Marination can often enhance product attributes such as flavor, juiciness, and texture. The purpose of this study was to evaluate consumer acceptance of marinated broiler breast fillets deboned pre- (<4 h postmortem) and postrigor (>or= 4 h postmortem). A total of 400 broiler carcasses were processed using an inline system and deboned at various times: 0.25, 1.25, 2, 2.5, 3, 3.5, 4, 6, and 24 h postmortem. A 2-stage chilling system was used for all treatments with the exception of the 0.25 h treatment, which was deboned before chilling. After chilling, carcasses or fillets, or both, were aged on ice. Breast fillets were marinated with a 1% salt and 0.45% phosphate final concentration. Consumer sensory evaluations for moistness, tenderness, saltiness, flavor, and overall impression were obtained on all treatments using hedonic and just-about-right (JAR) scales. Although there were slight differences in hedonic ratings for overall impression, texture, and flavor of marinated breast fillets, all treatments could be categorized as "like slightly" to "like moderately." Using a JAR scale, only a small percentage of consumers (<18%) considered any of the treatments as "too tough." The scores for overall flavor or moistness were not affected by the deboning times because the majority of the people considered them to be JAR. Most the consumers reported the potential for purchase of the product as "probably would buy" to "may or may not buy." The results of this study indicate that marination of prerigor deboned meat (with 1% salt) is effective in producing product similar to marinated postrigor deboned meat, suggesting its effectiveness in improving meat quality attributes of early deboned meat.