Effect of electrical stimulation and polyphosphate marination on drip from early-harvested, individually quick-frozen chicken breast fillets

Individual and combined effects of electrical stimulation and polyphosphate marination on drip and other quality attributes of early-harvested, individually quick-frozen chicken breast fillets were evaluated. Broiler chickens were slaughtered, half conventionally processed and half with electrical stimulation. Fillets were harvested 1 h postmortem and marinated in either NaCl solution or NaCl plus polyphosphate solution. Marinade absorption, pH, drip, cooking loss, and shear values were observed. Electrical stimulation had no direct effect on pH, cooking loss, or shear values, whereas polyphosphate increased pH and decreased cooking loss. Polyphosphate treatment caused fillets from unstimulated carcasses to absorb more marinade and yielded more drip that those from stimulated carcasses. Fillets from stimulated carcasses marinated in NaCl solution without polyphosphate yielded less drip than those from unstimulated carcasses. Polyphosphate reduced drip of fillets from unstimulated carcasses but not of those from stimulated carcasses. Results support previous reports indicating interactions between polyphosphates and processing parameters that can affect ultimate quality of poultry meat products.