Submitted to: International Congress of Meat Science and Technology Proceedings
Publication Type: Proceedings
Publication Acceptance Date: April 26, 2010
Publication Date: August 15, 2010
Citation: Zhuang, H., Savage, E.M. 2010. Sensory Flavor and Texture Profiles of Cooked Broiler Breast Fillets Deboned at Different Postmortem Times. 56th International Congress of Meat Science and Technology Proceedings. Technical Abstract: Three replicate trials were conducted to compare sensory descriptive profiles of cooked broiler breast fillets (pectoralis major) deboned at 3 postmortem times. In each trial, 30 broiler carcasses (42d old birds) were obtained from a commercial processing plant. Ten carcasses were hot-boned (about 30 min postmortem), ten chilled carcasses deboned 2h postmortem (2h) and ten chilled carcasses deboned 24h postmortem (24h). Descriptive sensory tests were performed after frozen storage followed by cooking to an endpoint temperature of 78-80oC. Eight texture and nine flavor attributes were evaluated by 7-9 trained descriptive panelists using 0-15 universal intensity scales. Our results show that there were no significant differences in average texture and flavor intensity scores between the hot-boned and the 2h broiler fillets. However, the average intensity scores of the 24h fillets for the texture attributes, cohesiveness, hardness, cohesiveness of mass, bolus size, rate of breakdown and chewiness were significantly lower than the hot-boned and the 2h fillets (p < 0.05). The average score of the 24h samples for the flavor attribute cardboardy was significantly lower than the hot-boned fillets, and was not different from the 2h fillets. The scores for the attribute sweet were significantly higher in the 24h deboned fillets than the hot-boned and the 2h samples. These results indicate that flavor and texture profiles of cooked hot-boned and 2h fillets are similar to each other. However, 24h fillets have different texture and flavor profiles from both hot-boned and 2h broiler fillets.