Cooked light meat ( Pectoralis superficialis ) from broiler carcasses chilled (4 hr, with agitation) in 5% (w/w) sodium chloride (NaCl), 5% (w/w) potassium chloride (KCl), or ice slush was evaluated for moisture content, tenderness (shear force), chloride ion (Cl) concentration, and sodium ion (Na) concentration. Water uptake of the carcasses during chilling was determined. Chilling in either salt solution increased cooked meat moisture, increased chloride ion concentration, and decreased shear force values. Sodium level and water uptake were increased by NaCl brine ice‐slush chilling. Samples chilled in NaCl had higher chloride concentrations and lower shear force than samples chilled in KCl.
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HOEY et al. (1983) studied this question.
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