Submitted to: Poultry Science Symposium Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 9/15/1997
Publication Date: N/A
Citation: N/A Interpretive Summary: Interpretive summary not required for literature review, book chapter (unless reporting original research), book review, or oral presentation (where only the title or abstract is published). D152.1
Technical Abstract: Innovative techniques of processing poultry have been devised to minimize post-mortem aging. However, meat texture (tenderness) may be compromised. Processors need rapid, economical ways to measure texture to determine efficacy of new techniques. Devices, such as Warner-Bratzler (WB) and Allo-Kramer (AK), measure force to shear muscle fibers and correlate statistically with sensory texture. However, correlations often oversimplify texture measurements. Previous studies in our laboratory established shear value "benchmarks" based on consumer sensory tenderness ("very tough" to "very tender") that allowed commercial processors to attac a meaning of relative tenderness to instrumental shear values of cooked breast meat. The objective of this study was to determine sensory descriptive texture profiles of cooked chicken breast fillets according to their deboning treatment (2, 6, and 24 h post-mortem) and consumer tenderness classification based on shear values. Sensory texture attributes were separated by Variable Cluster Analysis into five groups representing mechanical, moisture, and chewdown characteristics. WB and AK shear values indicated differences due to deboning time and correlated highly (rò0.90) with mechanical and chewdown sensory characteristics. However, texture profiles of samples in shear value ranges corresponding to consumer tender-tough' categories showed that texture remained differentiated by deboning times. Particle size, bolus, and wetness characteristics interacted with minor attributes of saliva, ease of swallow, and mouthcoating to contribute to sensory perceptions and differentiations of texture.