Poultry International

were continuously reduced from 110F to 39F at the end of CO2 chilling, and from 6. 6 to 5.7 after overnight aging, respectively (see “Temperature and pH decline during turkey processing”).

"Chill-boned breasts generated a purge ( 2.15%) when stored overnight in a chilling room, while no purge was

Shear force of turkey breasts

“Oven roasted turkey breasts with white”

Shear force (lbs/slice) 1

Treatments

Hot boned and pre-blended with chilling prior to batching 18.722

Hot boned and pre-blended with no chilling prior to batching 11.0

Chill boned and
conventionally batched 17. 7
1Samples were cliced by 0.1 inch thickness to measure a shear reading
2Each reading represents the average of 10 measurements
Source: Iksoon Kang, MPFC presentation
The shear forces were highest for “oven roasted turkey breast with
white” from hot-boned muscles chilled prior to batching.

Your specialist in poultry processing spare parts

observed from the meat that was hot boned and pre-blended with salt (2%), ice and dry ice,” he reported.

Shear force

Kang's research also showed superior texture for turkey made from hot-boned muscle. “The shear forces of 'oven roasted turkey breast with white' showed the highest value from the sample of hot-boned/pre-blended/chilled meat, (see 'Shear force of turkey breasts').

"The results indicated that the rapid chilling of hot-boned muscle is important and required to prevent muscle softening, especially when the muscle was ground or macerated in industrial scales,” he wrote in proceedings from the meeting.

Comparison of boning methods

“With hot boning, there is some risk of initial contamination and other challenges, including educating your workforce,” Kang concluded. “But if you adopt hot-boning technology, which may require some initial investment and risk, you might expect a large meat quality improvement, a speedup in processing, less space required and less maintenance cost.” ◻