Author ORCID Identifier:
Date of Graduation
8-2025
Document Type
Thesis
Degree Name
Master of Science in Poultry Science (MS)
Degree Level
Graduate
Department
Poultry Science
Advisor/Mentor
Owens, Casey
Committee Member
Vierck, Kelly
Second Committee Member
Obe, Tomi
Keywords
Color; Marination; pH; Poultry; quality; storage
Abstract
Abstract The poultry industry has implemented numerous methods, as marination and aging, to improve meat quality and satisfy consumer demands. Three experiments were developed to assess the effects of vacuum tumble marination and aging on the proteins of chicken breast. These experiments utilized 0.75 % sodium chloride, 0.45 % phosphate, and water in a marinade. In experiment one, 270 fillets were allocated into six treatment groups, each comprising 45 fillets. Six days of storage time were used, marinating and storing the fillets in each group at a temperature of 4°C. Following each day of storage period, the fillets underwent a 15-minute marinade utilizing the vacuum tumble method, followed by an additional 24-hour storage period prior to analysis. The texture, drip loss %, marination pick-up %, purge %, and cook loss % were significant parameters assessed using a texture analyzer. In the second experiment, fillets were marinated and stored for 2, 4, or 6 days of storage at 4C and compared to fillets that were non-marinated and stored for the same periods, over three replications. Changes in pH, color, and the identical meat quality parameters as the initial experiment were assessed. This facilitated the evaluation of the marinade's effects during different storage durations. In the third experiment, marinated chicken breasts with spaghetti meat myopathy were compared with neither marinated nor non-marinated fillets. As in previous experiments, thirty affected breasts were marinated utilizing the identical method and marinade. The assessment centered on the following parameters: pH, color before to and after to marination, drip loss %, pick-up %, purge %, cook loss %, and texture. In experiment one, the drip loss % tended to increase as storage time passed, whereas the purge percentage decreased. Cook loss % also increased throughout the six days of storage, indicating that meat quality deteriorated with time. The texture analysis revealed marginal variations throughout the days, with no discernible patterns. Overall, non- marinated fillets exhibited a greater loss in the second experiment compared to their marinated counterparts. Although the initial pH values of the fillets did not differ significantly, they exhibited a higher pH level after marinating. The color analysis results conducted before and after marination indicated that marinated fillets exhibited marginally reduced initial L* and b* values, but substantial variations after marination, which indicated enhanced color retention. Overall, non-marinated fillets suffered the greatest loss in the third experiment, in comparison to fillets treated with spaghetti meat myopathy and conventional marinated fillets. The marinated fillets exhibited higher pH post-marination, suggesting enhanced pH stability. There were notable variations in color values following marination, whereby marinated fillets exhibited superior color retention on average. In general, the outcomes of these experiments demonstrate that vacuum tumble marination is an efficacious method for enhancing the consistency of color, pH stability, and water retention of poultry meat, which are critical determinants of meat quality. Aging and marination are crucial processes in preserving and improving meat quality throughout the storage period. Key Words: marination, breast, quality, storage, color, pH.
Citation
Herrera Rivera, M. M. (2025). Effect of Marination and Storage Time on The Properties and Meat Quality of Broiler Breast. Graduate Theses and Dissertations Retrieved from https://scholarworks.uark.edu/etd/5940
