Tenderness of Broilers as Affected by Processing Plants and Seasons of the Year

Abstract Broilers were obtained from four processing plants one month of each of the four seasons. Carcasses were separated into split breasts and thighs, and cooked in a steam autoclave, which reached a maximum temperature of 101° C. (214° F.), at atmospheric pressure. Parts were cooked for 20 minutes, removed and wrapped in aluminum foil and placed in a refrigerator. After cooling the parts were prepared for Allo-Kramer shear press determinations. The iliotibialis muscle and two slices, per half, from the pectoralis major muscle were removed. Each sample was weighed to the nearest 0.1 g. prior to being placed in the shear press with the outer most surface up. There were variations in tenderness among the four plants tested. Sex influenced shear values of the second 3 mm. slice of the breast and also shear values of the thigh. Males were more tender in these measurements. Sex did not affect shear values of the first 3 mm. slice of the breast. The lowest shear values for both slices of the breast and for the thigh were obtained from carcasses produced in the fall season.