The Effect of Hot Boning Broiler Breast Meat Muscle on Postmortem pH Decline

A total of four experiments were conducted to determine the influence of hot boning, or prerigor excision of muscle, on the postmortem pH decline of broiler breast (Pectoralis major) meat. Broilers 7 to 9 weeks of age were randomly selected, killed, and paired trials were conducted using one breast half as a control and the other breast half as the test muscle. Muscle pH decline and temperature were monitored over time (for 24 hr) on 1) hot-boned (muscle excised prerigor), 2) severed (muscle cut at the humeral insertion but otherwise left intact on carcass), and 3) intact muscle left on the carcass (control). Results obtained indicate that both hot boning and severing of the breast muscle immediately postmortem resulted in a more gradual pH decline than in control muscles over a 24-hr period. The more gradual decline in the excised and severed muscle indicates a decrease in the rate of anaerobic glycolysis. These differences could not be attributed to differences in muscle temperature decline.