Effect of pre- and post-marination aging on meat quality attributes of early deboned (2 h postmortem) broiler breast fillets.

Marination is an effective method that can be used to improve the tenderness of early deboned breast fillets. The present study was designed to evaluate the effect of pre- and post-marination aging of 2 h postmortem (PM) deboned chicken fillets to get optimum meat quality. In this study, a total of 300 broilers (43 to 46 d of age) were processed using an in-line system and deboned at 2 h PM. Fillets were marinated, at either 2.5, 4, 6, 8 or 24 h PM, using vacuum tumbling (20 min) with a 15% marinade (final concentration of 0.5% salt and 0.45% phosphate). A non-marinated control (CON) was included. The left (HOLD) fillets were aged (held at 4°C for 24 h) prior to freezing post-marination while the right (NO HOLD) fillets were frozen immediately after marination to simulate various commercial practices. Marination pickup (MPU), total marinade retained after thawing (TMR), total purge loss after thawing (TPL), cook loss (CL), and Meullenet-Owens Razor Shear energy (MORSE) values were measured. Both in HOLD and NO HOLD fillets, there was an increase (P < 0.05) in MPU and TMR as the time of marination increased from 2.5 to 24 h PM. Furthermore, the HOLD fillets had a higher (P < 0.05) TPL when compared to the NO HOLD group. There was a higher (P < 0.05) CL for the CON fillets when compared to all marinated fillets suggesting that marination resulted in better water holding capacity. However, both in HOLD and NO HOLD groups, the MORSE values for the marinated fillets decreased (P < 0.05) from 4 h PM onwards, with 8 and 24 h PM having lower (P < 0.05) values than all other treatments. The results of this study suggest that pre-marination aging (aging after deboning prior to marination) of early (2 h PM) deboned fillets to 8 h PM can provide better tumble marination pickup and retention as well as tenderness (or lower shear values).

Estimation of factors associated with the occurrence of white striping in broiler breast fillets.

Broiler breast fillets are sometimes characterized grossly by white parallel striations in the direction of the muscle fibers, and the condition is referred to as white striping. Depending on the severity of white striping, fillets can be classified as normal (NORM), moderate (MOD), or severe (SEV). The present study was intended to determine the factors associated with the occurrence of white striping in broiler breast fillets. Broiler birds (59 to 63 d) of 4 different commercial high-yielding strains (both males and females) fed with industrial type or phase-feeding regimens, were processed and ready-to-cook carcass weight was recorded. The carcasses were deboned at either 4 or 6 h postmortem. Fillets were scored for the degree of white striping at 24 h postmortem, and dimensions of fillets (length, width, cranial thickness, and caudal thickness), pH, color (L*, a* and b* values), cook loss, and Meullenet-Owens razor shear energy (MORSE) values were determined. About 55.8% of the birds used in the study showed some degree of white striping with MOD and SEV categories as 47.5 and 8.3%, respectively. Higher degrees of white striping were significantly (P < 0.05) related to higher cranial fillet thickness and ready-to-cook weights. The occurrence of SEV degrees of white striping was accompanied with increased b* values or yellowness of the meat. The growth differences in strains could influence the incidence of this condition, but feeding regimens and chill hour during processing did not. In addition, the degree of white striping did not show any significant (P > 0.05) relationship between various meat quality parameters such as pH, L*, a*, cook loss, and MORSE. In conclusion, the results of this study suggest that there is a greater chance of higher degrees of white striping associated with heavier birds, but the condition is not related to any major changes in cooked meat quality.

Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping.

White striping is a condition associated with heavier broiler breast fillets and is observed grossly as white striations seen parallel to the direction of the muscle fibers. The present study was intended to assess the consumer acceptance of broiler fillets with different degrees of white striping condition. High resolution digital images of fillets, representative of varying degrees of white striping, were shown to 75 consumers in a blind study. Individual images were presented using a completely randomized design. There were 4 replicates of individual fillets within each white striping category (normal = NORM, moderate = MOD, and severe = SEV) and one picture of tray pack (3 fillets) for each category. The consumers were asked to express their overall liking for appearance with a 9-point hedonic scale (9 = like extremely; 1 = dislike extremely) and purchase intent using a 5-point scale (5 = definitely would buy; 1 = definitely would not buy). An open-ended comments section was also included. The results showed that NORM fillets had a significantly higher hedonic score (6.9) than the MOD fillets (6.1), which was also significantly higher than the SEV fillets (4.5), indicating that as severity of white striping increased, the consumer acceptance decreased. From the distribution of the responses, 10.7, 22.4, and 56.7% of the consumers disliked the NORM, MOD, and SEV fillets, respectively. Furthermore, the average purchase intent score for the NORM fillets (3.6) was significantly higher than those with 2 degrees of white striping (2.4 and 2.5, respectively), suggesting that the consumers were more likely to buy NORM fillets. Over 50% of the consumers indicated that they would probably not or definitely not buy MOD or SEV fillets. The correspondence analysis of open-ended comments revealed the major reasons for the dislike of the white-striped meat was that the fillets had a more fatty or marbled appearance. The results of the study suggest that the white striping does affect the consumer acceptance based on the appearance of the fillets.

Small bird programs: effect of phase-feeding, strain, sex, and debone time on meat quality of broilers.

Phase-feeding (PF) has been effective in maintaining broiler growth while reducing production cost, but the effect on different broiler strains grown in a small-bird production scenario has not been assessed. The objective of this study was to evaluate 3 commercial broiler strains typically used in a small-bird production scenario to assess the effect of various debone times and PF on yield and meat quality. Birds (n = 1,080) were fed either diets with average industry nutrient levels or diets with phased levels of amino acids. In total, 540 birds were commercially processed at 40 and 42 d of age. Breast fillets were harvested at 2, 4, and 6 h postmortem (PM). Muscle pH was measured at the time of debone and fillet dimensions, instrumental color (L*, a*, and b*), and pH were measured at 24 h PM. Fillets were cooked to 76°C and cook loss was calculated, followed by Meullenet-Owens Razor shear (MORS) analysis. Phase-feeding, strain, and sex had little effect on fillet yield, but deboning at 2 h PM resulted in a higher fillet yield compared with that of later debone times. Strain, sex, and debone hour had significant effects on fillet dimensions, with strain A producing longer and wider fillets than strains B and C. Males had larger fillets than females (longer and wider), whereas deboning early resulted in significantly thicker fillets compared with those of later deboning. There were no differences in fillet dimensions due to PF, however, uniformity was improved. The PF treatment did not affect pH, color, cook loss, or MORS energy. Deboning at 2 h PM resulted in higher MORS energy, indicating decreased tenderness in 2 of the strains, whereas in one strain, tenderness was not affect by debone time. Results of this study suggest PF does not adversely affect yield or meat quality of broilers in small-bird programs but strain, sex, and debone time can affect quality. Results also suggest that strain can effect tenderness of breast fillets when deboned prerigor.

Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers.

The industry trend toward early deboning of chickens has led to the need to explore the effect on meat quality, including the effects of strain and sex. An experiment was conducted using broilers of 4 different high-yielding commercial strains chosen because of their common use in big-bird production. Of each strain, 360 birds were commercially processed at 59, 61, and 63 d of age in 2 replicates per day. Breast fillets were harvested at 2, 4, and 6 h postmortem (PM). Muscle pH and instrumental color (L*, a*, and b*) were measured at the time of deboning and at 24 h PM. Fillets were cooked to 76°C and cook loss was calculated, followed by Meullenet-Owens razor shear (MORS) analysis. Muscle pH significantly decreased over time as aging before deboning increased. Furthermore, L* values significantly increased as aging time increased, with the fillets deboned at 6 h PM having the highest L* value, followed by 4 h, and then 2 h PM. After 24 h, the fillets deboned at 6 h still had the highest L* compared with those deboned at 2 or 4 h PM. Fillets from strain B had the highest L* values. Fillets deboned at 2 h PM had significantly higher cook losses and MORS energy (indicating tougher fillets) than fillets deboned at 4 or 6 h PM, but there was no difference in cook loss due to strain at any deboning time. Fillets deboned at 4 h PM also had higher MORS energy than fillets deboned at 6 h PM, and differences in MORS energy among the strains were observed at 4 h PM. There was no difference in instrumental color values or cook loss due to sex. However, fillets of males had significantly greater MORS energy (tougher fillets) when deboned at 2, 4, and 6 h PM than those of females. Results of this study suggest that deboning time, sex, and strain can affect meat quality in big-bird market programs.

Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef.

Two experiments were conducted to compare the effects of enhancing dark-cutting (DC) strip loins with lactic acid (LAC) on fresh and cooked beef color, as well as sensory attributes, with nonenhanced, normal pH strip loins (CH). Strip loins, with an average ultimate pH of 6.70 ± 0.11 (Exp. 1) and 6.78 ± 0.11 (Exp. 2), were cut into 2 equal-length sections, and DC sections were randomly assigned as either nonenhanced DC or DC enhanced with 0.15 (Exp. 1), 0.35 (Exp. 1 and 2), or 0.50% (Exp. 2) LAC at a target of either 105 (Exp. 1) or 112% (Exp. 2) of the raw product weight. Enhancement with 0.15 and 0.35% LAC did not (P > 0.05) affect postenhancement pH of DC strip loins when enhanced at a target of 105% (Exp. 1); however, postenhancement pH was reduced (P < 0.05) substantially by LAC enhancement at 115% of raw product weight, with pH values of DC sections enhanced with 0.50% LAC being similar (P > 0.05) to those of CH strip loin sections (Exp. 2). In Exp. 1, raw steaks from CH strip loins had greater (P < 0.05) a* and b* values as well as Japanese beef color scores compared with steaks from nonenhanced and LAC-enhanced DC strip loins across the first 3 d of simulated retail display (LAC enhancement × retail display duration; P < 0.01). Again in Exp. 2, raw steaks from CH sections had greater (P < 0.05) L*, a*, and b* values and Japanese color scores than did steaks from DC sections, regardless of LAC enhancement; however, mean Japanese color scores of CH steaks were only 0.7 and 0.4 units greater (P < 0.05) than the color scores of DC steaks enhanced with 0.35 and 0.50% LAC, respectively. In Exp. 1, CH steaks received the highest (P < 0.05) cooked color and degree of doneness scores, yet scores for CH steaks and steaks from DC sections enhanced with 0.50% LAC did not (P > 0.05) differ when cooked to 71°C in Exp. 2. Fresh and cooked color of DC beef was only minimally altered when enhanced with 0.35% LAC at 105% of the fresh product weight; however, when DC beef was enhanced with 0.35 and 0.50% LAC at a target of 112%, fresh and cooked color were improved close to that of CH beef. Because the persistent red or pink cooked color of DC was virtually eliminated by 0.50% LAC enhancement, LAC-enhanced DC beef may be suitable for food-service markets; however, the raw or fresh color results of Exp. 2 suggested that the fresh color of DC beef can be improved to the color of normal pH beef by postmortem acidification, leading to the possible recoupment of most, if not all, of the lost value associated with DC beef.

Marination properties and sensory evaluation of breast fillets from air-chilled and immersion-chilled broiler carcasses.

The purpose of this study was to evaluate the effect of carcass chilling methods on marination properties, tenderness, sensory attributes, and consumer acceptance of broiler breast fillets. A total of 120 broilers were slaughtered at 6 wk of age. Carcasses were either immersion chilled (in a 2-stage prechill-chill system; IC) or air chilled (AC) and then deboned at 3 h postmortem to allow sufficient chilling time for the AC carcasses. Fillets were tumble marinated in a 16.5% solution (0.75% salt and 0.45% phosphate, final concentration) at 24 h postmortem for 30 min. Weight change attributable to chilling of the ready-to-cook carcasses, marination pickup, marination retention, cook loss, and total loss of raw fillets was measured. Instrumental tenderness of cooked fillets was measured using the Meullenet-Owens razor shear method. Fillets were also evaluated by a consumer sensory panel (n = 72) for texture, flavor, and juiciness, including overall acceptance. During the chilling process, the IC birds had a significantly greater percentage of weight change in the ready-to-cook carcass (3.94%) than did the AC birds (-2.02%). Although carcasses had weight changes caused by the chilling method, chilling method did not affect marination properties, as indicated by no significant differences between treatments in marination pickup and marination retention. However, significant differences were observed in cook loss and total loss in marinated breast fillets, with lower losses in the AC method, whereas nonmarinated fillets from the 2 chilling methods demonstrated similar cook losses and total losses. Tenderness was not affected by chilling method (IC and AC), based on instrumental Meullenet-Owens razor shear values of marinated and nonmarinated breast fillets. Results of consumer testing followed similar trends, showing no significant differences in overall acceptance, texture, and flavor attributes between IC and AC broiler breast fillets regardless of the chilling method. When marinating breast fillets, air chilling had a yield advantage over immersion chilling, as evidenced by the lower cook loss in breast fillets.

Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat.

In the present study, the effects of marination on the quality of poultry breast meat deboned at various times postmortem (PM) were investigated. One of the specific goals was to optimize the processing conditions between deboning time, tumbling duration, and poultry breast meat tenderness, with the objective of developing specific recommendations on processing practices adopted by the poultry industry. Broiler breast (Pectoralis major) muscles deboned at 0.25, 1.5, 3, 6, and 24 h PM were vacuum tumbled with 20% solution added containing 1% salt and 0.45% sodium tripolyphosphate for either 15 or 30 min. Meat quality measurements including marination uptake, retention, cooking loss, instrumental texture, sensory descriptive analysis, and consumer acceptance were performed. Results indicated that acceptable tenderness was achieved for marinated treatments deboned at 3 h or later PM. Fillets deboned at shorter PM were rated tough by consumers. Marination duration had very little effect on the quality of the meat processed. Practical Application: For the poultry industry to maximize consumer acceptance for marinated broiler breast meat, this research will be of benefit. Various qualities of broiler breast meat such as tenderness and water-holding capacities were examined under different marination conditions.

Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force.

Beef ribeye rolls (n=40) from Select, low Choice, top (upper 2/3) Choice, and Prime quality grade carcasses were used to determine the relationship of visible and near-infrared spectroscopy (VNIR) reflectance, Warner-Bratzler shear force (WBSF), and Meullenet-Owens razor shear (MORS) with consumer responses for tenderness and overall impression. Steaks (2.54 cm) were cut and assigned to either 14 or 28d aging (n=4/aging period). Reflectance in the VNIR spectrum was measured 1d from the box-date no less than 30 min after cutting, and prior to aging. The steak used for VNIR measurement was designated for WBSF and MORS measurement, whereas three adjacent steaks were cooked for evaluation by a consumer panel (n=240 members). Steaks from the Select-grade ribeye rolls had the greatest (P=0.06) WBSF values and lower (P<0.05) overall impression scores than those from top Choice and Prime quality grades. Consumer panelists evaluated steaks aged 28 d as more tender (P<0.05) than those aged 14 d. The relationship of mechanical tenderness measurements were higher with consumer panel responses for tenderness than with overall impression, and those relationships were stronger for the Select grade than for quality grades with higher degrees of marbling. The 2nd derivatives of VNIR measurements were more successful at predicting consumer panel responses of tenderness and overall impression than WBSF and MORS; thus, VNIR methodology was less invasive and more predictive than other, more traditional tenderness measurements.

Antilisterial activity and consumer acceptance of irradiated chicken breast meat vacuum-infused with grape seed and green tea extracts and tartaric acid.

Contamination of poultry with pathogenic bacteria contributes to human foodborne disease, causes damage to industry brand names, and has a significant economic impact on the food industry in the form of both damage to industry brand names and losses associated with recalls. Irradiation is a safe and effective means of decontaminating poultry products, but the maximum dose strengths allowed negatively impact poultry sensory quality characteristics. The 1st objective of this study was to investigate the potential interactive inhibitory effects of natural antimicrobials as components of a vacuum-marination in addition to various dose levels of irradiation. Tartaric acid (TA) at 2 levels and grape seed (GS) and green tea (GT) extracts were combined, vacuum-infused into chicken breast fillets, and irradiated at 1, 2, and 3 kGy by electron beam irradiation. The 2nd objective was to use a consumer test group to evaluate TA and plant extract infusion into chicken breast fillets with and without irradiation at 2 kGy on overall impression, flavor, texture, appearance, and tenderness. The results showed that samples vacuum-infused with TA at 37.5 and 75.0 mM and irradiated at 1 kGy significantly reduced Listeria monocytogenes (L.m.) levels by 2 and 3 log CFU/g compared to the control after 12 d of refrigerated storage. Vacuum-infusion of TA at 37.5 and 75.0 mM at 2 and 3 kGy irradiation, reduced L.m. to near nondetectable levels. The addition of TA and GS and GT to chicken breast fillets with and without irradiation did not significantly impact consumer preference, tenderness, appearance, or flavor. The addition of tartaric acid and natural plant extracts to chicken marinades could contribute to the prevention of L.m. contamination.

Changes in tenderness, color, and water holding capacity of broiler breast meat during postdeboning aging.

The impact of postharvest aging on the tenderness, color, water holding capacity, and appearance of broiler breast fillets after deboning was investigated. A total of 360 broilers were processed and deboned at either 1.5-, 3-, or 6-h postmortem (PM) and aged at 4 +/- 1 degrees C for up to 6 d. Tenderness was predicted by the Meullenet-Owens razor shear. Drip loss, cook loss, color, and muscle-shape profiles were also evaluated during the 6-d aging duration. Deboned fillets were in the tenderness range corresponding to "neither tough nor tender" for the first 2 d of aging and changed into "slightly tender" after 3 d of aging according to the instrument-tenderness perception equivalent scale. Tenderization due to postdeboning aging seemed to be more pronounced for fillets deboned in a prerigor state (that is, 1.5- and 3-h PM). Over the aging period, tenderness improved by 6.9 and 7.4 percentage points for the 1.5- and 3-h PM treatments, respectively, while those fillets deboned in a postrigor state (6-h PM) exhibited no significant difference in tenderness. Drip and cook loss of fillets consistently increased over the aging period. The color of fillets tended to become less red and more yellow during aging although there was no significant difference in L*. Overall, the tenderizing effects of deboned broiler breast fillets during the storage of 6 d were minimal but seemed to be affected by fillet height and length as determined through analysis of covariance (ANCOVA) and K-means clustering analysis. Thicker and tougher fillets were more susceptible to the tenderizing effects during postdeboning aging.

Tenderness, moistness, and flavor of pre- and postrigor marinated broiler breast fillets evaluated by consumer sensory panel.

Prerigor deboning and marination of broiler breast fillets are growing trends in the poultry industry. Marination can often enhance product attributes such as flavor, juiciness, and texture. The purpose of this study was to evaluate consumer acceptance of marinated broiler breast fillets deboned pre- (<4 h postmortem) and postrigor (>or= 4 h postmortem). A total of 400 broiler carcasses were processed using an inline system and deboned at various times: 0.25, 1.25, 2, 2.5, 3, 3.5, 4, 6, and 24 h postmortem. A 2-stage chilling system was used for all treatments with the exception of the 0.25 h treatment, which was deboned before chilling. After chilling, carcasses or fillets, or both, were aged on ice. Breast fillets were marinated with a 1% salt and 0.45% phosphate final concentration. Consumer sensory evaluations for moistness, tenderness, saltiness, flavor, and overall impression were obtained on all treatments using hedonic and just-about-right (JAR) scales. Although there were slight differences in hedonic ratings for overall impression, texture, and flavor of marinated breast fillets, all treatments could be categorized as "like slightly" to "like moderately." Using a JAR scale, only a small percentage of consumers (<18%) considered any of the treatments as "too tough." The scores for overall flavor or moistness were not affected by the deboning times because the majority of the people considered them to be JAR. Most the consumers reported the potential for purchase of the product as "probably would buy" to "may or may not buy." The results of this study indicate that marination of prerigor deboned meat (with 1% salt) is effective in producing product similar to marinated postrigor deboned meat, suggesting its effectiveness in improving meat quality attributes of early deboned meat.

Consumer acceptance of broiler breast fillets marinated with varying levels of salt.

Marination is an increasingly popular trend in the meat industry for meat quality enhancement. The purpose of this study was to evaluate the effects different levels of salt in marinated poultry breast meat on consumer acceptance. A total of 100 broiler carcasses were deboned at 5 h postmortem, and breast fillets were marinated with 1 of 4 concentrations of salt: 0.5, 0.75, 1, and 1.25%. All marinated treatments had 0.45% phosphate concentration. A nonmarinated control was also included. Sensory evaluations of left fillets for moistness, texture, tenderness, saltiness, flavor, and overall impression were obtained on all treatments using hedonic and just about right (JAR) scales. Instrumental tenderness analysis was conducted on right fillets using Meullenet-Owens Razor Shear analysis methods. Hedonic data showed no significant difference in the marinated products (0.5 to 1.25% salt) for overall impression, flavor, and texture. However, according to the JAR scale, as the percentage of salt in the formulation increased (0.5, 0.75, 1.0, 1.25%), the percentage of consumers who considered the product as not salty enough generally decreased. The products with the greater concentrations of salt (1.0 and 1.25%) resulted in high percentages of consumers who considered the product too salty. For juiciness and tenderness, a large percentage (>70%) of the consumers considered 0.5, 0.75, and 1.0% treatments to be JAR. Greater than 20% of consumers considered fillets marinated with 1% or greater salt concentration as too salty. Fillets marinated with lower levels of salt (0.5 and 0.75%) were considered JAR for saltiness by most consumers, whereas very few consumers considered the fillets to be too salty. Using instrumental tenderness analysis, salt concentrations above 1.0% were more tender than other treatments; however, all marinated treatments were significantly more tender than nonmarinated controls. These results suggest that using low salt concentrations, 0.5 to 0.75%, is appropriate for marination of postrigor broiler breast meat to obtain desirable quality attributes.

Tenderness perception of poultry major pectoralis muscle during mastication.

The relationship between textural perception of poultry meat and the masticatory activity and chewing behavior of 7 subjects were investigated. A total of 90 broilers were slaughtered at 7 wk of age and deboned at either 1.25, 4, or 24 h postmortem (PM). Sensory analysis on cooked meat was conducted by 7 trained meat descriptive panelists. Panelists were asked to evaluate initial hardness, hardness of mass, cohesiveness of mass, and number of chews related to meat tenderness. Tenderness of cooked meat was also predicted instrumentally by both the Meullenet-Owens razor shear (MORS) and Blunt-Meullenet-Owens razor shear (BMORS). Masticatory muscle (anterior-temporalis and masseter) activities during chewing were measured by electromyography (EMG) and 19 parameters were used to characterize muscle activity during mastication. Jaw movement velocity and trajectory to characterize the chewing behavior was also recorded by electrognathography (EGN) during mastication. Significant differences among fillets deboned at various times PM were found in all sensory attributes. Significant differences in sensory attributes, muscle activities, and jaw movements among subjects were also observed. It was found that poultry meat texture was better predicted by muscle activity parameters (EMG) than by chewing behavior (EGN). Overall, EMG parameters calculated from mid and late chewing cycles were better predictors of poultry texture perception than initial cycles, indicating that comminuting of poultry meat is an important aspect of its texture perception.

A novel laser air puff and shape profile method for predicting tenderness of broiler breast meat.

The potential application of a new laser air puff system to assess poultry meat tenderness was investigated. Ninety broilers were deboned at either 1.25, 4, or 24 h postmortem. The raw breast fillets were scanned on a conveyor belt longitudinally by a laser distance sensor to obtain overall shape profiles and scanned again with a pressurized source of air (206.8 kPa). The 2 resulting profiles were superimposed to quantify the amount of deformation caused by the application of pressurized air. Five parameters including a height and length of each fillet were calculated and used to establish a model to predict tenderness. Tenderness of cooked fillets was determined instrumentally with the Meullenet-Owens razor shear, Blunt-Meullenet-Owens razor shear, and with sensory analysis. Hardness, Meullenet-Owens razor shear energy, and Blunt-Meullenet-Owens razor shear energy were modeled with the parameters extracted from the air puff system. Predicted values obtained from the models and observed values of individual fillets were subjected to logistic regression to classify fillets into tenderness levels. Tender fillets in the air puff predicted tender group represented 82, 81, and 88% based on hardness, Meullenet-Owens razor shear energy, and Blunt-Meullenet-Owens razor shear energy, respectively. The use of this tool resulted in more than a 20% improvement in the number of tender fillets after classification. The results suggested that this new system could potentially be implemented as an online tool for sorting poultry breast fillets by tenderness levels.

Changes in broiler breast fillet tenderness, water-holding capacity, and color attributes during long-term frozen storage.

Freezing is the most common and efficient way to maintain the quality of poultry products for long periods of time. However, tougher texture, discoloration, and drying have been reported as a result of long-term frozen storage. The impact of freezing on the tenderness, water-holding capacity, and color of broiler breast fillets was investigated for up to 8 mo. A total of 160 birds were deboned at either 2 or 6 h postmortem (PM). All deboned left fillets were frozen and stored at -18 degrees C for up to 8 mo, while the corresponding right fillets were assessed for texture approximately 24 h after deboning as a control measurement without any freezing treatment. Tenderness was measured by the Meullenet-Owens razor shear. Thaw loss, cooking loss, moisture content, color, and muscle shape profiles were also evaluated. No difference in tenderness was observed during the first 2 mo compared to the control (0 mo), but significantly decreased between 2 and 4 mo. The 8-mo-old fillets were the least tender, with a 31.5% increase in shear energy between 4 and 8 mo. Moisture content of cooked meat gradually decreased, showing a significant drop between 2 and 6 mo of storage, while thaw and cooking loss consistently increased over the entire storage period. The color of the frozen fillets tended to be darker, redder, and less yellow than the control, with increased storage duration. The results suggest that for optimal tenderness, frozen broiler breast fillets are best consumed within 2 mo of freezing.

On the quality of commercial boneless skinless broiler breast meat.

This study was conducted to assess the overall quality of commercial broiler breast meat products representing several brands and various industry practices (that is, chilling or enhancement procedures). Six different broiler breast products were evaluated by 75 consumers for 11 attributes related to appearance, flavor, tenderness, and juiciness, including overall acceptance. Twenty-three sensory attributes representing basic taste, flavor, texture, and appearance were evaluated by 11 trained descriptive panelists. Tenderness of cooked meat was instrumentally predicted by the Meullenet-Owens razor shear (MORS). Water holding capacity (cook loss) of cooked meat was also evaluated, and color and pH of raw meat were determined. Significant variations in quality among products tested were reported, indicating a broad range of product quality in the marketplace. One air-chilled and 1 water-chilled/enhanced product were found to be most liked by consumers. Tenderness of products tested was rated in average between "neither tough nor tender" and "very tender" by consumers. Cook loss of the 2 air-chilled products (13.5% to 19.1%, respectively) was significantly lower than that of water-chilled products (18.7% to 24.1%). Partial least squares regression revealed that 4 sensory texture attributes (hardness, hardness of mass, cohesiveness of mass, and tooth pack) and 1 basic taste (sour) were the major attributes driving consumer overall liking of commercial broiler breast meat products.

Sensory attributes of slow- and fast-growing chicken genotypes raised indoors or with outdoor access.

Consumer interest in free-range and organic poultry is growing. An experiment was conducted to assess the impact of alternative genotype and production systems on the sensory attributes of chicken meat. Specifically, a slow-growing genotype and a fast-growing genotype were raised for 91 and 63 d. The slow-growing birds were placed before the fast-growing birds to achieve a similar final BW at processing. Each genotype was assigned to 4 pens of 20 birds each and raised in indoor floor pens in a conventional research facility; each genotype was also assigned to 4 floor pens in a small facility with outdoor access. The diet was formulated to be low in energy and protein for slow growth. Birds were commercially processed and deboned at 4 h postmortem. A descriptive analysis of breast and thigh meat was conducted on all treatments by a trained descriptive panel. A consumer analysis was also conducted on the breast and thigh meat from only 2 treatments: slow-growing birds raised with outdoor access and fast-growing birds raised indoors. A descriptive analysis indicated that the breast meat from birds with outdoor access was more cohesive than the meat from indoor birds (P < 0.05). There were no significant differences for most basic tastes; however, both the breast meat and thigh meat of the fast-growing birds tasted saltier than that of the slow-growing birds (P < 0.05). Meat of the slow-growing birds had more dark meat fat flavor than that of the fast-growing birds (P < 0.05). Results from the consumer panel showed no significant differences in overall liking, appearance, texture, or flavor of the breast meat or thigh meat. Just-About-Right distributions of consumer responses did not vary between slow-growing birds with outdoor access and fast-growing birds raised indoors for most attributes; however, more panelists found the breast meat of slow-growing birds with outdoor access too dry (P < 0.05). Although a descriptive panel detected some differences in texture and flavor among treatments, the consumer panel did not indicate differences in liking between conventional and specialty products.

Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus.

The objectives of this study were to evaluate longitudinal and lateral variations in color stability and sensory characteristics of the semimembranosus from each muscle location (dorsal=D, medial=M, ventral=V), and within each steak subsequently divided into four regions (caudal-distal=CaD, cranial-distal=CrD, caudal-proximal=CaP, cranial-proximal=CrP). Instrumental color assessment indicated that L(∗) (lightness) values tended to be lower for the CaD and CrD regions of all muscle locations, with higher L(∗) values recorded for the CrP regions of muscle sections. Instrumental tenderness measurements for Meullenet-Owens razor and Warner-Bratzler shear force values were generally lower for the CaD region of the D section, whereas regions within the V section were tougher and required greater shear force. Sensory panelists perceived lower amounts of connective tissue in the CaD of the D section, which tended to be more tender, whereas higher levels of connective tissue and greater toughness occurred in the CaP and CrP regions of the M and V sections. These results provide a detailed muscle profile of the quality variation within the semimembranosus, and may be used to further enhance the fabrication and marketability of this beef subprimal cut.

Development of the BITE Master II and its application to the study of cheese hardness.

Instrumental methods to assess food texture are often used without considering parameters relevant to the sensory perception of food texture and without considering conditions occurring in the mouth during chewing. The objective of this research was to develop a sensory robot capable of closely mimicking the human bite and to conduct its preliminary testing with various cheeses.