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The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at and the other group was stored at for 3 hr, and then all the samples were chilled at until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at and . However, sarcomere length was shortened more at than at , MFI was larger at than at , drip loss was greater at than at , and WHC was lower at than at (p was superior to that stored at .

Effects of Post-mortem Temperature on the Physicochemical Properties of Hot-boned Chicken Breast Muscles