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Title: SENSORY DESCRIPTIVE PROFILE RELATIONSHIPS TO SHEAR VALUES OF DEBONED POULTRY

Author
item LYON, BRENDA
item LYON, CLYDE

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/24/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary: Processors of broiler breast meat need to know the relationships between instrumental texture tests and consumer evaluation of tenderness. This study showed that instrumental shear tests may differentiate samples according to the force necessary to cut the fibers. However, trained sensory panels can further differentiate samples based on moisture characteristics and on behaviour of the sample during chewing. If processors and researchers rely solely on shear tests for quality control, important characteristics that influence consumer acceptance of products may be overlooked. These data provide important information on characteristics of broiler breast meat texture that will aid processors, researchers, and quality control personnel in interpreting tests for texture.

Technical Abstract: Texture is a key attribute that consumers use to evaluate quality of cooked broiler breast meat. Processors and researchers employ several instrumental devices and sensory tests in the attempt to understand and measure texture of cooked poultry meat. In this study, texture of commercially processed broiler breast meat deboned at 2, 6, and 24 h post-mortem (PM) was evaluated by a trained sensory descriptive profile panel and by two instrumental shearing procedures (Warner-Bratzler and Allo-Kramer). Variable Cluster Analysis (VCA) separated sensory attributes into five groups representing mechanical, moisture, and chewdown characteristics. Shear values, which indicated PM deboning time differences, correlated highly (r>/=0.90) with sensory attributes that represented mechanical and chewdown characteristics. However, profiles of samples having instrumental shear values that corresponded to 'tender-tough' consumer categories showed that texture of meat deboned at various times remained differentiated by important texture attributes. The interaction of characteristics that relate to particle size, bolus, and wetness with minor attributes of saliva, ease of swallow, and mouthcoating also contributes to sensory perception of texture. (Key words: trained panel, texture, broiler breast meat, shear values)