Texture evaluations of cooked, diced broiler breast samples by sensory and mechanical methods

Poultry Science

Volumn 75, Issue 6, 1996, Pages 812-819

  Lyon, B G ^a,b   Lyon, C E ^a,c  

^a RUSSELL RESEARCH CENTER   (United States)

^b Plant Struct Composition Res U

^c Poultry Proc and Meat Qual Res U

Author keywords

Allo Kramer; Sensory; Shear; Texture; Warner Bratzler

Indexed keywords

ADULT; ANIMAL; ARTICLE; CHICKEN; DISCRIMINANT ANALYSIS; FEMALE; FOOD HANDLING; HUMAN; MALE; MEAT; METHODOLOGY; MIDDLE AGED; STANDARD; TIME;

ADULT; ANIMALS; CHICKENS; DISCRIMINANT ANALYSIS; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; MALE; MEAT; MIDDLE AGED; TIME FACTORS;

EID: 0030159989     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.3382/ps.0750813     Document Type: Review

References (18)

1. Bratzler, L. J., 1949. Determining the tenderness of meat by use of the Warner-Bratzler method. Page 117 in: Proceedings of Second Annual Reciprocal Meat Conference. National Livestock and Meat Board. Chicago, IL.
2. Burrill, L. M., D. Deethardt, and R. L. Saffle, 1962. Two mechanical devices compared with taste-panel evaluation for measuring tenderness. Food Technol. 10:145-146.
3. 4 A22C 21/00.
4. Davey, C. L., and K. V. Gilbert, 1969. The effect of sample dimensions on the cleaving of meat in the objective assessment of tenderness. Food Technol. 4:7-15.
5. Dawson, P. L., D. M. Janky, M. G. Dukes, L. D. Thompson, and S. A. Woodward, 1987. Effect of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat. Poultry Sci. 66:1331-1333.
6. Dodge, J. W., and W. J. Stadelman, 1959. Postmortem aging of poultry meat and its effect on the tenderness of breast muscles. Food Technol. 13:81-84.
7. Hamm, D., 1981. Unconventional meat harvesting. Poultry Sci. 60(Suppl. 1):1666. (Abstr.)
8. Klose, A. A., R. N. Sayre, and M. F. Pool, 1971. Tenderness changes associated with cutting up poultry shortly after warm evisceration. Poultry Sci. 50:585-591.
9. Kramer, A. K., Aamlid, R. B. Guyer, and H. Rogers, 1951. New shear press predicts quality of canned limas. Food Eng. (NY) 23(4):112-113.
10. Lee, Y. B., 1983. A modified sample preparation method for measuring meat tenderness by the Kramer shear press. J. Food Sci. 48:304-305.
11. Lyon, B. G., and C. E. Lyon, 1991. Research Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. Poultry Sci. 70:188-191.
12. Lyon, B. G., and C. E. Lyon, 1993. Effects of water-cooking in heat-sealed bags versus conveyor-belt grilling on yield, moisture, and texture of broiler breast meat. Poultry Sci. 72:2157-2165.
13. Lyon, B. G., C. E. Lyon, and J. P. Hudspeth, 1994. Texture profiles of canned boned chicken as affected by chillingaging times. Poultry Sci. 73:1475-1478.
14. Lyon, C. E., B. G. Lyon, C. M. Papa, and M. C. Robach, 1992. Broiler Tenderness: Effects of postchill deboning time and fillet holding time. J. Appl. Poult. Res. 1:27-32.
15. SAS Institute, 1988. SAS® User's Guide: Statistics. Version 6 Edition. SAS Institute Inc., Cary, NC.
16. Skinner, G. E., and N. M. Rao, 1986. Effect of sample weight and orientation in the shear press testing of Canadian style bacon. J. Food Sci. 51:893-896.
17. Smith, D. P., and D. L. Fletcher, 1990. Allo-Kramer shear values of diced and intact samples of broiler breast meat. Poultry Sci. 69(Suppl. 1):127. (Abstr.)
18. Szczesniak, A. S., and K. W. Torgeson, 1965. Methods of meat texture measurement viewed from the background of factors affecting tenderness. Adv. Food Res. 14:33-165.