Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and -20°C

Poultry Science
G Sanchez BrambilaH Zhuang

Abstract

The objective of this study was to evaluate the effects of the wooden breast (WB) condition on the texture of cooked broiler breast fillets (Pectoralis major) after fresh and frozen storage. Texture characteristics of normal (NORM) and severe WB fillets were studied by both sensory descriptive analyses and Warner-Bratzler shear force. Broiler breast fillets were collected over 3 separate trial days from a commercial deboning line at 3 h postmortem, classified according to the wooden breast condition, and then stored at either 4°C or -20°C prior to cooking and texture evaluation. Fillets were cooked to an endpoint temperature of 76°C and then evaluated by an 8-member trained sensory panel for springiness, cohesiveness, hardness, juiciness, cohesiveness of mass, bolus size, wetness of mass, fibrous texture, rate of breakdown, and chewiness. The fillets with the WB condition showed higher cook loss than those with NORM condition regardless of storage temperature. The mean value of shear force of WB fillets was lower than NORM fillets when cooked after 4°C storage. Sensory evaluation showed that WB fillets were higher in springiness and cohesiveness than NORM fillets and that the sensory attributes springiness, hardness and fibrous...Continue Reading

References

May 6, 1999·Poultry Science·E Dransfield, A A Sosnicki
Feb 22, 2012·Nutrients·Massimiliano Petracci, Claudio Cavani
Dec 17, 2014·Animal : an International Journal of Animal Bioscience·S MudalalM Petracci

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Citations

Apr 3, 2019·Poultry Science·G TasonieroH Thippareddi
Sep 19, 2020·Tropical Animal Health and Production·Andrey Sávio de Almeida AssunçãoRenata Aparecida Martins
Dec 6, 2020·Animals : an Open Access Journal From MDPI·Krittaporn V ThanatsangWonnop Visessanguan

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