Prediction of Poultry Meat Tenderness Using Razor Blade Shear, Allo‐Kramer Shear, and Sarcomere Length

Abstract

This study was conducted to evaluate a new shearing method for the determination of poultry meat tenderness. Breast fillets were deboned at various postmortem times (0.25 to 24 h) to yield a vast array of tenderness levels. A trained descriptive panel was used to evaluate samples for attributes including initial hardness and chewdown hardness; instrumental measurements included Allo-Kramer (AK) and razor blade (RB) shear and laser sarcomere length determination. The RB shear method exhibited a higher correlation to sensory attributes than the AK method, suggesting that the new razor blade shear method is more advantageous in predicting poultry meat tenderness than the standard AK shear method. This new method not only has a higher sensory predictive value, but also requires shorter sample preparation time than the AK shear test because it is conducted on intact fillets.

Chemical composition and physico-chemical properties of meat from capons as affected by breed and age

“…Collagen cross-linking increases with the age and is often associated with increased toughness (Fletcher, 2002). The shear force values of capon meat were higher than those found in previous literature for broiler breast meat (Detienne et al, 2000;Cavitt et al, 2004;Fanatico et al, 2005); this was probably due to the age differences of the animals.…”

Carcass morphology and meat quality from roosters slaughtered at eight months affected by genotype and finishing feeding

“…Also, values of hardness were higher in these animals (5.64 kg) (Franco et al, 2012b). This is noticeable in the present study, as shear force levels were slightly higher than those found for broiler breast meat (Cavitt et al, 2004;Fanatico et al, 2005).…”

“…Tenderness is generally the most important attribute driving meat acceptance (Fletcher, 2002); however, meat is not a homogeneous product, as there is tenderness variation from fillet to fillet (Cavitt et al, 2004).…”

Physico-Chemical, Colour and Textural Characteristics of Cobb-400, Vanjara, Aseel and Kadaknath Meat

“…Shear force is used to assess meat tenderness, and higher shear force means tougher meat quality (Cavitt et al, 2004). Shear force value is directly proportional to the fibre size.…”