Effect of Microwave Energy on Poultry Tenderness

This research determined if exposure of pre‐rigor muscle to microwave energy would inhibit glycolysis and improve tenderness. Broiler muscle was exposed to microwaves for 0, 1.06 and 2.12 set/g and aged for 0, 30, 60 or 120 min prior to determination of glycogen and adenosine triphosphate (ATP). Tissue used for sensory and shear evaluations were subjected to 0.9 set/g at 160°C in a conventional oven, 0.5 set/g in a microwave oven, or to an internal temperature of 77°C in a conventional or microwave oven. Microwave treatment resulted in decreased glycogen metabolism but had no effect on the retention of ATP. Sensory and shear evaluations indicated that all treatments resulted in less tender samples.