Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves

Eighty early deboned (45 min, post mortem) postrigor chicken breasts were exposed (24 h post mortem) to two levels (number of pulse firing networks, PFN; 45% energy) of electrically produced hydrodynamic shockwaves (HSW). In addition, 21 turkey breasts (72 h post mortem) were HSW treated (two PFN, 72% energy). Samples were water cooked in bags (78°C internal). Two PFNʹs were required to decrease (P<0.05) chicken Warner-Bratzler shear (WBS) force by 22% from the control (4.67 kg). WBS force of the HSW treated turkey breast decreased (P<0.05) by 12% from the control (3.20 kg). Cooking loss was higher (P<0.05) in the turkey breast portions but not in the chicken breasts. The electrically produced shockwave process has the potential to provide chicken processors with the ability to early debone and produce tender breasts and to provide turkey processors with tenderness-enhanced fillets.