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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #315385
Title: Texture properties of raw and cooked broiler breast fillets with the wooden breast condition

Author
item Zhuang, Hong
item Bowker, Brian
item CHATTERJEE, DEBOLINA - Volunteer
item RINCON, ANGELA - Volunteer
item Sanchez Brambila, Gabriela

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/28/2015
Publication Date: 7/27/2015
Citation: Zhuang, H., Bowker, B.C., Chatterjee, D., Rincon, A.M., Sanchez Brambila, G.Y. 2015. Texture properties of raw and cooked broiler breast fillets with the wooden breast condition. Poultry Science Association Meeting Abstract. Poultry Science, volume 94(E-Suppl. 1), page 169..

Interpretive Summary: none

Technical Abstract: This study evaluated the effects of the wooden breast condition (WBC) on the texture properties of raw and cooked broiler breast fillets (Pectoralis major). Breast fillets (deboned at 3 h postmortem) were collected from a commercial broiler processing plant based on the wooden breast condition (normal, moderate, and severe). Fillets were stored in a 4oC refrigerator for 24 h (fresh) or in a -20oC freezer for 6 d and then thawed at 4oC for 24 h (frozen/thawed) before texture analysis. Texture properties of the cranial portions of both raw and cooked fillets were evaluated using Meullenet-Owens razor blade shear (MORS) and Texture Profile Analysis (TPA) methods. In both fresh and frozen/thawed samples, fillets with the WBC (moderate and severe) exhibited greater raw MORS values than normal fillets. However, for both raw and cooked samples, the relationships between WBC and TPA measurements differed depending on sample storage conditions and the specific TPA attribute. The relationship between WBC and TPA chewiness in cooked samples was similar in fresh and frozen/thawed fillets. However, the relationship between WBC and TPA hardness in cooked samples was different in fresh and frozen/thawed fillets. These results demonstrate that the WBC can affect the texture properties of raw meat. However, the effects of the WBC on the texture properties of cooked meat may depend on sample storage conditions and handling prior to cooking. Further research is needed to establish the relationship between WBC and specific texture properties in broiler breast meat based on different processing and storage parameters.