The objective of this study was to evaluate the influence of different ageing time after deboning (deboning time) and ageing time before deboning (holding time) in quality and cook loss of marinated, cooked and frozen chicken breast in continuous process. It was used experimental design 32 (3 deboning time: zero, 6 and 12 hours; and 3 holding time: zero, 12 and 24 hours), total of 9 treatments with 3 cooking repetition, total of 27 experiments. The breast fillets were marinated by tumbling, and brine was formulated with water and sodium chloride. It was evaluated brine absorption, thickness increase and weight loss during cooking, chicken breast pH, sensory analysis, shear force analysis and centesimal analysis of cooked and frozen chicken breast. Deboning time impacted in inicial pH, there was reduction between zero and 6 hours, time where chicken breast achieved rigor mortis resolution. There was an increase in pH with deboning time from 6 to 12 hours. In treatments with zero deboning time, it was observed a decrease in pH from zero to 12 hours, and an increase from 12 to 24 hours. Ageing time didn´t impact in brine absorption during tumbling. Ageing time, before and after deboning, influenced the cook loss, that was lower in fillets aged before deboning comparing to fillets aged after deboning. The increase in holding time from zero to 12 and 24 hours reduced cook loss, despite of deboning time. The influence of ageing on the fiber diameter during cooking was observed by significant increase on the thickness of chicken breast. Ageing times influenced sensory analysis as color, juiciness, flavor and tenderness, it was concluded that 6 hours before deboning were enough to achieve the desired tenderness. There was significant difference in shear force analysis between aged and not aged fillets. The best results for cooking loss and tenderness were achieved with deboning time of 6 or 12 hours, followed by holding time of 24 hours. / O objetivo deste trabalho foi avaliar a influência de diferentes tempos de maturação antes da desossa (tempo de desossa) e tempos de maturação após a desossa (tempos de espera) na qualidade e nas perdas de peso por cozimento do peito de frango marinado, cozido e congelado em processo contínuo. Foi utilizado um planejamento experimental 32 (3 tempos de desossa: zero, 6 e 12 horas; e 3 tempos de espera: zero, 12 e 24 horas), totalizando 9 tratamentos, com 3 repetições de cozimento, totalizando 27 experimentos. Os peitos de frango foram marinados por tambleamento com salmoura formulada com água e cloreto de sódio. Foram realizadas análises de absorção de salmoura, aumento de espessura e perda de peso no cozimento, análises de pH do peito de frango, análise sensorial, análise de força de cisalhamento e análise centesimal do peito de frango após cozimento e congelamento. O tempo de desossa influenciou o pH inicial, havendo redução de pH de zero para 6 horas, onde o peito atingiu a resolução do rigos mortis. O aumento de tempo de desossa de 6 para 12 horas levou a um aumento de pH. Para os tratamentos com tempo de desossa zero, observou-se declínio do pH até 12 horas, com aumento de 12 para 24 horas. Os tempos de maturação não influenciaram a absorção de salmoura do peito de frango durante o tumbleamento. Os tempos de desossa, tempos de espera influenciaram nas perdas de peso por cozimento, ocorrendo menores valores para peitos de frango maturados antes da desossa em relação aos tratamentos maturados após desossa. O aumento do tempo de espera de zero para 12 ou 24 horas reduziu a de perda de peso no cozimento, independente do tempo de desossa. A maturação influenciou no comprimento das fibras durante o cozimento, evidenciado pelo encolhimento e conseqüente aumento de espessura dos peitos de frango. Os tratamentos de maturação influenciaram os atributos de cor, sabor, suculência e maciez. Concluiu-se que 6 horas de maturação antes da desossa são suficientes para atender a maciez desejada. Houve diferença significativa de força de cisalhamento entre os filés não maturados e maturados. Os melhores resultados de perda de cozimento e maciez foram obtidos para maturação antes da desossa por 6 ou 12 horas, seguidos de maturação após desossa por 24 horas.

We hypothesized that carcass subcutaneous fat location would affect sensory and quality traits. Five carcass fat sources were tested: brisket, chuck, plate, flank, and round. Ground beef was formulated using each fat source and extra-lean beef trim (>95% lean) to contain 80% lean trim and 20% fat trim. Patties (100 g) were evaluated for color, lipid oxidation, fatty acid composition and consumer evaluation. Flavor was analyzed using a Gas chromatography with mass spectrometry (GC/MS) on the headspace above a cooked (74 degrees C) patty in a heated (60 degrees C) 473 mL glass jar with a solid phase micro-extraction (SPME) fiber. Color, thiobarbituric acid reactive substance assay (TBARS), consumer sensory, and cook/freezer loss data showed no differences (P > 0.05) among carcass locations. Percentage stearic acid was lower (P = 0.044) in the brisket than in the chuck and flank. The brisket was higher in percentage cis-vaccenic acid (P = 0.016) and in the saturated fatty acid to monounsaturated fatty acid ratio (P = 0.018), and lower (P = 0.004) in the percentage of total saturated fatty acids than all other sources of subcutaneous fat. Butanedione was highest (P = 0.013) in the flank and plate fat. Brisket tended to be higher (P = 0.054) than flank, plate, and round in 1-octen-3-ol. Brisket was higher (P = 0.008) than chuck, flank, and round, but not different (P > 0.05) than plate in octanedione. Brisket was higher (P = 0.003) than all other sources for beefy aroma. Flank was higher (P = 0.047) than chuck and round for chemical aroma. Brisket was higher (P = 0.004) than all other sources except flank for floral aromas. Plate was higher (P = 0.029) than all other sources for heated oil aromas. For secondary aroma descriptor, round was higher (P < 0.001) than flank, plate, and chuck for dairy. While differences in some key fatty acids and aromatics existed among carcass locations, when the fat was diluted with a common lean source, fat source did not have a negative effect on sensory or quality traits. Therefore, formulating ground beef using subcutaneous fat from specific locations on a carcass may improve the beef aromatics without negatively affecting sensory or quality traits.