Research Note: Effect of Carcass Size and Sodium Pyrophosphate on Moisture Absorption and Retention by Marinated Broiler Halves

The influences of carcass size and sodium pyrophosphate (PP) were observed on moisture absorption and retention after marination, a freeze-thaw cycle, and cooking. Carcass size did not significantly affect the percentage of moisture absorbed during marination or drip losses in the freeze-thaw cycle. Heavy carcasses had lower cooking losses than light carcasses; these losses were reduced and made equal by PP. The data indicate that large and small carcasses respond similarly to PP but that for cooking loss, the change is slightly greater in larger than in smaller carcasses.