Location: Quality & Safety Assessment ResearchTitle: Texture analysis of cooked woody breast meat by the temporal dominance of sensation (TDS) method
Submitted to: International Poultry Scientific Forum
Publication Type: Abstract Only
Publication Acceptance Date: 12/20/2018
Publication Date: 2/11/2019
Citation: Zhuang, H., Chatterjee, D., Bowker, B.C. 2019. Texture analysis of cooked woody breast meat by the temporal dominance of sensation (TDS) method. International Poultry Scientific Forum. Poultry Science, 98(E-Suppl.1):66. (abstract P218).
Technical Abstract: Chicken is the most consumed meat per capita in the US. The woody breast condition(WBC) is an emerging quality defect observed in broiler breast fillets(pectoralis major). Experiments have shown that WBC can affect texture properties of both raw and cooked broiler breast fillets. Raw meat with the WBC is palpably hard and has poor functionality. Standard descriptive sensory tests with end-point attribute assessment have shown that cooked meat with the WBC can feel gummy and harder to chew. However, sensory data has varied and data on the effects of WBC on the complete eating experience with cooked breast fillets is lacking. The purpose of this study was to evaluate the effect of WBC on the sensory texture properties of cooked broiler fillets using the descriptive temporal dominance of sensation (TDS) method. Broiler fillets (removed from bone 2-3 h post-mortem) were collected from a commercial plant and sorted into normal (no WBC) and severe WBC categories based on palpable hardness and rigidity throughout the fillets. Samples were cooked to 76oC and evaluated by a 9-member trained sensory panel using the TDS method for texture attributes of springiness, cohesiveness, hardness, juiciness, and chewiness. Regardless of the WBC category, dominant sensations showed similar patterns during the testing evolution. Springiness was the initial dominant attribute, followed by juiciness and cohesiveness. Chewiness became the dominant sensation at the end. A few differences in the dominant sensations were noted between normal and WBC samples. For hardness, significant dominance was only detected in the WBC fillets. For springiness and juiciness, percentages of dominance were higher in the WBC samples than normal samples. Chewiness was the dominant attribute of normal fillets prior to 0.4 min of the sampling evolution. However, chewiness was not dominant for the WBC fillets until after 0.5 min. These data demonstrate that WBC can significantly affect the dominant sensory attributes experienced during the eating of cooked chicken breast meat.