Tenderness Changes Associated with Cutting Up Poultry Shortly After Warm Evisceration

INTRODUCTION IN THE trend to produce a cut-up rather than a whole body bird at the poultry processing plant level, alternative procedures include (a) cutting after a chilling and aging period of 6 to 24 hours; (b) cutting after a short chilling period (about 1½ hour) in agitated slush ice; or (c) cutting hot immediately after warm evisceration and washing, then packaging, and chilling in the package. In spite of the final reduced raw weight yield of the hot cut compared to the ice water chilled product, there are apparently economic and quality advantages that weigh heavily on the side of the hot cut product. Reduction of weepage in the package, reduced labor costs, no essential loss in yield on a cooked basis, and possible increased shelf life are all potential advantages attributed to hot cutting. One pertinent question that has been raised is, “What effect will hot cutting have…