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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality Safety and Assessment Research » Research » Publications at this Location » Publication #363117

Research Project: Assessment and Improvement of Poultry Meat, Egg, and Feed Quality

Location: Quality Safety and Assessment Research

Title: Texture characteristics of wooden breast fillets deboned at different times

Author
item TASONIERO, GIULIA - OAK RIDGE INSTITUTE FOR SCIENCE AND EDUCATION (ORISE)
item Bowker, Brian
item Zhuang, Hong

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/30/2019
Publication Date: 7/15/2019
Citation: Tasoniero, G., Bowker, B.C., Zhuang, H. 2019. Texture characteristics of wooden breast fillets deboned at different times. Poultry Science Association Meeting Abstract. https://doi.org/10.1016/j.psj.2020.03.032.
DOI: https://doi.org/10.1016/j.psj.2020.03.032

Interpretive Summary:

Technical Abstract: An understanding of whether deboning time contributes to the altered texture attributes of Wooden Breast (WB) affected fillets is still lacking. Aiming to investigate this aspect, 30 unaffected (NORM) and 30 severely affected (WB) carcasses were sampled during two different sampling sessions. Each time, carcasses were allotted into treatments with different deboning times: A (5 NORM + 5 WB; right fillets deboned at 15 min p.m), B (5 NORM + 5 WB; right fillets deboned at 3 h p.m), C (5 NORM + 5 WB; right fillets deboned at 6 h p.m) and D (All left fillets deboned at 24 h p.m. and considered as a control for their right counterparts. Instrumental texture was assessed on the cranial-middle portion of the Pectoralis major muscles using multiple methods. Irrespective from the deboning time, all fillets were subjected to a single 30% compression at raw status at 24 h p.m. (1 measurement/fillet). Thereafter, all fillets were cooked (76 °C at core) and let sit at room temperature overnight. At 48 h p.m., all samples were subjected to shear force assessments at cooked status. MORS and B-MORS values were recorded at three locations, alternating the pattern of the positions for different fillets. Thereafter, a strip of meat not previously punctured was removed and two Warner-Bratzler shear force measurements were taken. The effect of deboning time was evaluated within muscle condition. Compression test evidenced that raw WB meat experienced a texture evolution from 15 min to 24 h p.m, with the highest force required to compress fillets deboned at 6 h p.m. (15 min= 35.4 N; 3 h = 30.9 N; 6 h = 48.0 N; 24 h = 30.6 N; P<0.05). Differently, deboning time had no effect (P>0.05?) on raw NORM samples compression values. As for the shear analyses at cooked status, MORS test did not detect any texture change due to deboning time for NORM breast nor for WB breasts. However, the other two shear methods showed that hot deboned NORM fillets possessed the highest shear values followed by a gradual softening trend through the 24 h p.m. (15 min = 16.4 N; 3 h = 15.6 N; 6 h = 12.8 N; 24 h = 12.8 N P<0.05 for B-MORS and 15 min =65.9 N; 3 h = 55.1 N; 6 h = 44.1 N; 24 h = 37.7 N P<0.05 for Warner-Bratzler shear). On the contrary, no changes (P>0.05?) in shear values due to different deboning time were observed in cooked WB meat regardless of shear method Despite not detected at cooked status, The results evidenced that raw WB-affected meat may experience an altered postmortem texture evolution. A possible interesting hypothesis for this phenomenon, which should be further investigated and verified, could be a delayed rigor mortis onset in WB condition.