Question: On one of the online videos there was a question posted regarding tenderness and quality of the meat on broilers. You mentioned letting the birds age on the bone before cutting them up. What did you mean by that and how long do you let them age? Please explain.

Answer: Nelson,

Thanks for your question regarding the tenderness of the meat when processing your broilers.

The term age on the bone is a phrase that I use when explaining the importance of not immediately deboning or cutting the carcass up upon the completion of defeathering and eviscerating (removal of the intestines and internal organs).

Once you have processed your birds and have a whole bird carcass (former term is fryer), place the carcass in an ice chest and completely cover the the carcas(es) with ice and allow the internal temperature to drop to 38 degrees and remain at that temperature for at least 4 hours (stirring the birds at least twice). This allows for the muscles on the carcass to relax from the processing activity and this determines the tenderness of the bird when you decide to cook and eat the meat.

If you immediately begin to debone and cut-up the carcass without allowing the meat to age on the bone, the muscles will still be tense, striated and will be tough when you attempt to eat the meat. Aging the carcass is very important when trying to obtain the best tasting and most tender meat.

Hopefully this provides you the information you are looking for as you plan the processing of your broilers.

Thanks!

Keith Staggs
Ambassador - Market Poultry
Land O’Lakes Purina Feed