Pecan shells were used as a source of smoke for cooked chicken breast and compared with samples smoked with hickory, mesquite, and apple tree wood. The wood moisture content ranged from 7.94% to 11.43%, whereas ash ranged from 0.97% to 3.11%. The particle size varied among the smoke sources, with chopped pecan shells having more pieces in the "coarse" category. Several properties related to quality of the cooked meat were measured including moisture content, water activity, color, cook loss, expressible moisture, and maximum shear force. Moisture content ranged from 70.13% to 71.72%, whereas pH ranged from 6.39 to 6.43. Chicken breasts smoked with pecan shells were darker (L* = 72.86 compared to 74.94 to 76.57) and slightly redder (a* = 5.71; b* = 25.70) than other samples. Color development was localized to the surface of the meat. Cooking loss did not differ significantly among the samples (26.13% to 27.03%) nor did expressible moisture (9.68% to 11.87%). Meat tenderness was assessed by shear values, but did not differ among the samples. Consumer panels showed that all samples were well liked. Samples smoked with mesquite had slightly lower scores for flavor and overall likability, whereas the scores for samples smoked with hickory, apple, or pecan shells were no different. PRACTICAL APPLICATION: Many meat products are cooked in the presence of smoke produced from burning hardwoods. This work shows that smoke can be produced from waste pecan shells, resulting in chicken breast with similar yield, texture, moisture retention, and acceptability as that smoked with hickory, mesquite, or apple tree wood.
Keywords: freezing; physical properties; rheology; water activity.
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