Abstract:
A study was conducted to investigate the interactive effects of holding temperature and holding
time on physicochemical, sensory and microbial quality of unmarinated and marinated broiler
breast meat using four different techniques. A factorial (4x2x2) arrangement of treatments in a
complete randomized design was used in evaluating four techniques (i.e; unmarinated control,
immersion, injection and tumbling), two holding temperatures (4oCand 8oC) and two holding
times (4 and 8 h). A total of 128 deboned breast meat samples (weighing 30±5g each) obtained
from 32-days old broiler chickens were marinated using a commercial marinade mixture and
allocated into treatment combinations. Injection method resulted the highest (P<0.05) marinade
uptake. Significant (P<0.05) three-way interactions were observed for cooking yield, cooking
loss, external surface yellowness (b*) and internal surface lightness (L*) of breast meat. Injection
(all temperature vs time combinations), immersion (4oC-4h and 8oC-8h) and tumbling methods
(4oC-4h; 4oC-8h and 8oC-4h) resulted the highest cooking yield (P<0.05). Injection and tumbling
marinated meat resulted the minimum cooking loss. Minimum cooking loss was also evident in
immersion marinated meat held at 4oC-4h and 8oC-8h. Marination methods (P<0.05) increased
the external surface yellowness (b*) than unmarinated control. Marination reduced (P<0.05) the
internal surface (L*) of the different marination methods and immersion method resulted the
highest L* value (P<0.05) of meat when held at 8oC for 8h. No holding temperature, holding time
and marination method interactions were observed for meat pH, marinade loss, drip loss, and
meat hardness. Holding at 8oC for 8h after tumbling marination reported the highest score for
aroma, surface colour, marinade penetration, colour penetration and overall acceptability. The
total microbial counts of all the treatment combinations when tested at 2, 4 and 6 weeks period
were ranged between 3.30 and 4.45 log CFU/g. Holding meat at 4oC for 8h after injection
marination maximally contributed to the development of the meat quality. Broiler breast meat
when held at 8oC for 8h after tumbling marination attracts the panelists most. All the products
tested in the present study considered suitable for human consumption within 42 days when
stored at -18oC.
