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Title: THE EFFECTS OF DIET AND FEED WITHDRAWAL TIMES ON THE SENSORY DESCRIPTIVE PROFILE OF BROILER BREAST MEAT

Author
item Lyon, Brenda
item Lyon, Clyde
item Smith, Douglas
item Savage, Elizabeth

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: 12/5/2002
Publication Date: 7/1/2003
Citation: Lyon, B.G., Lyon, C.E., Smith, D.P., Savage, E.M. 2003. The effects of diet and feed withdrawal times on the sensory descriptive profile of broiler breast meat. [abstract] Poultry Science. 82(suppl.1):49.#209.

Interpretive Summary:

Technical Abstract: The effects of diet and feed withdrawal times on the sensory and physical characteristics of broiler breast meat were determined. Feeds formulated with three dietary carbohydrate sources (corn, milo, wheat) were fed to broilers starting at 28 d of age. Birds (n=192) were processed between 42 and 52 d of age. Feed was withdrawn for either 0 or 8 h prior to processing in the pilot plant under simulated commercial conditions. Pectoralis major muscles were removed 4 h post-mortem and frozen until evaluations. Breasts were cooked in heat-seal bags to an internal temperature of 80C and then cut into sections for sensory and instrumental evaluation. Sensory profiles of 18 flavor and texture attributes were determined by a trained 8-member panel. W-B shear values were also determined from a 1.9-cm wide strip. Feed withdrawal had no effect on the flavor profile whereas diet had a significant effect on two flavor attributes of the breast meat. Breast meat from birds fed the corn diet was significantly (P<0.05) more brothy and sweeter than meat from birds fed either wheat or milo. The sensory texture profile was significantly (P<0.05) affected by both feed withdrawal and diet. Meat from birds fed wheat was harder, more cohesive, exhibited larger particle size and was more chewy than meat from birds fed either corn or milo. Two of the texture attributes were significantly affected by feed withdrawal time. Meat from birds processed with 0 withdrawal time was lower in moisture release and higher in toothpack than meat from birds held 8 h without feed. The range of W-B shear values was small but significant for diet. Meat from birds fed corn required significantly less force to shear (6.0 kg) compared to meat from birds fed either milo (6.7 kg) or wheat (7.1 kg). The results indicate that dietary carbohydrate source can have a measurable impact on the flavor and texture of broiler breast meat.