Comparison of Allo–kramer, Warner–bratzler and Razor Blade Shears for Predicting Sensory Tenderness of Broiler Breast Meat

Abstract

Regression models were established to predict sensory tenderness of broiler pectoralis major muscles from instrumental shear values. Birds were processed and the breasts were removed at one of nine postmortem (PM) deboning times: 0.25, 1.25, 2.0, 2.5, 3.0, 3.5, 4.0, 6.0 and 24.0 h. A seven‐member trained panel evaluated the cooked samples for initial hardness, cohesiveness, moisture release, hardness of mass, cohesiveness of mass and number of chews. A 74‐member consumer panel was used to evaluate the samples for acceptance of overall texture and tenderness, appropriateness of juiciness and tenderness, and intensity of tenderness. The samples were analyzed using three instrumental shear tests (Allo–Kramer [AK], Warner–Bratzler [WB] and razor blade [RB]). Shear values and sensory scores were significantly affected by PM deboning time. Shear values correlated well with descriptive sensory attributes (R2 = 0.57 − 0.89) and consumer sensory attributes (R2 = 0.76 − 0.96). Descriptive sensory tenderness (hardness) was predicted better by the RB test, while consumer tenderness was predicted well equivalently by all three shear tests. As the RB test is simple and rapid, it is recommended that it be evaluated by the poultry industry as a quality control method.

Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs

“…No difference between 24 h sample and the hot-boned sample for cohesiveness could be due to the different responses of the hot-boned muscle versus the chilled meat to freezing temperature. Yu et al (2005) found that thawing the frozen, hot-boned chicken leg muscle resulted in significantly reduced shear force values of cooked samples. Xiong et al (2006) reported that the intensity score for cohesiveness of hot-boned broiler fillets was more than 1.5 units lower than that of 2-h deboned fillets.…”

“…Hot-boning and earlier cold-deboning (<4 h PM) resulted in unacceptable meat toughness (Lyon and Lyon, 1990b;Xiong et al, 2006), and PM cold-deboning time resulted in flavor changes (Liu, Lyon, Windham, Lyon, & Savage, 2004). In duck PM deboning time had significant effects on tenderness and flavor of both breast and thigh meat.…”

“…Muscles from the lateral side, consisting primarily of the iliotibialis, iliofibularis and the femoritibialis (Howell, 1938), were trimmed to a similar height, and bagged in cooking bags (Seal-a-Meal bag, The holmes Group, El Paso, TX, USA). In order to reduce the potential effect of post-deboning aging on texture of hot-boned chicken leg muscle (Yu et al, 2005), and to assimilate the poultry processing practices that allow virtually no aging after deboning for cooked product or individually quick frozen meat (Mckee, Hirschler, & Sams, 1997), the bagged samples were placed in a À20 C freezer immediately after deboning, and stored at À20 C until further testing (all within 3 wk).…”

“…For boneless skinless poultry breast, deboning time or the time at which breast meat is removed from bones during postmortem (PM) aging has significant effects on their sensory quality Cavitt, Youm, Meullenet, Owens, & Xiong, 2004;Lyon and Lyon, 1990a,b;Xiong, Cavitt, Meullenet, & Owens, 2006). Hot-boning and earlier cold-deboning (<4 h PM) resulted in unacceptable meat toughness (Lyon and Lyon, 1990b;Xiong et al, 2006), and PM cold-deboning time resulted in flavor changes (Liu, Lyon, Windham, Lyon, & Savage, 2004).…”

Effects of Cooking Methods on Physicochemical and Microbiological Characteristics of Zebra Blenny (Salaria basilisca) Fillets

“…TPA is one of the methods that simulate the conditions to which the food is exposed in the mouth [34]. The textural property changes, including those pertaining to the hardness, adhesiveness, chewiness, rigidity, cohesiveness, springiness, and elasticity of the cooked and uncooked zebra blenny fillets are shown in Table 5.…”