Author ORCID Identifier:
Date of Graduation
12-2025
Document Type
Thesis
Degree Name
Master of Science in Poultry Science (MS)
Degree Level
Graduate
Department
Poultry Science
Advisor/Mentor
Owens, Casey
Committee Member
Setyabrata, Derico
Second Committee Member
Obe, Tom
Keywords
Dip frequency; Marination; Peracetic acid; Poultry meat quality; Tenderloins; Water-holding capacity
Abstract
The poultry industry continues to balance the need for effective antimicrobial interventions with the preservation of meat quality. Among the most widely used antimicrobial agents, peracetic acid (PAA) has proven effective for reducing foodborne pathogens in poultry products. However, excessive or repeated exposure to PAA can influence meat functionality by altering protein structure, color, and water-holding capacity. Therefore, the broad objective of this study was to evaluate the effect of PAA dip frequency and post-treatment marination timing on the physicochemical and functional quality of broiler tenderloins (Pectoralis minor), in order to provide processing insights that optimize both microbial safety and product quality. Chapter III investigated the effect of varying PAA dip frequencies (0, 1, 3, and 5 dips at 750 ppm) on the quality of non-marinated broiler tenderloins. The study focused on pH, color (L*, a*, b*), dip pickup, drip loss, and cook yield. Results indicated that increasing dip frequency led to a decline in pH and redness (a*) and an increase in lightness (L*), suggesting changes and mild acidification of the muscle. Despite these changes, PAA treatments did not significantly affect cook yield, indicating that PAA can be applied effectively as a post-debone antimicrobial without compromising functional yield when used under controlled conditions. This chapter provided foundational evidence of how repeated PAA exposure alters meat color and surface chemistry without majorly impacting processing performance. Chapter IV expanded upon these findings by assessing the interaction between PAA dip frequency and marination timing. Tenderloins were either marinated immediately after dipping procedure (Day 0) or after 48 hours of refrigerated storage (Day 2) using vacuum tumbling with a brine solution containing 0.75% NaCl and 0.45% sodium phosphate. Results showed that repeated PAA exposure (especially five dips) reduced pH, increased lightness, and lowered marination pickup, particularly in samples stored prior to marination. Storage time amplified the acid and oxidative effects of PAA, leading to higher drip loss and lower cook yield. Immediate marination, however, mitigated these effects by restoring some of the water-holding capacity and functional protein interactions. These findings demonstrated that the timing of marination relative to PAA treatment is critical for maintaining meat quality and yield. Collectively, the research presented in this thesis demonstrates that the frequency of PAA application and the timing of post-treatment marination significantly affect the physicochemical, color, and functional properties of broiler tenderloins. While PAA remains an effective antimicrobial intervention, its repeated use and prolonged storage before marination can intensify oxidative and acid-induced changes in muscle proteins. Implementing optimized processing sequences, such as limiting dip frequency and performing immediate marination, can preserve water-holding capacity, yield, and visual appeal while maintaining microbial safety. These findings contribute to developing evidence-based processing strategies that enhance product consistency, reduce waste, and improve the overall efficiency of poultry production systems.
Citation
Esquivel Vergara, J. J. (2025). Effect of Peracetic Acid Dip Frequency on the Quality and Functional Properties of Non-Marinated and Marinated Broiler Tenderloins. Graduate Theses and Dissertations Retrieved from https://scholarworks.uark.edu/etd/6068
