Yield and sensory evaluation of poultry marinated pre and postrigor

The effect of time of cut-up and needle injection of phosphate marinades into poultry was evaluated. Poultry were collected after the chiller, cut and needle injected immediately with phosphate containing marinade, or needle injected after 5 h. Whole birds were aged 5 h before cut-up and needle injection as a control. The percentage weight gain and the percentage net weight increase was less for poultry which was cut or needle injected without aging, but varied depending on marinade composition. Cook yield was not affected by rime of cut-up or needle injection of marinade. No differences in tenderness and juiciness between treatments were detected by untrained or trained panelists (p<0.05).