Sensory differences in broiler breast meat due to electrical stimulation, deboning time, and marination

Journal of Applied Poultry Research

Volumn 9, Issue 2, 2000, Pages 234-241

  Lyon, C E ^a   Lyon, B G ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Breast meat; Debone time; Electrical stimulation; Marination; Panel

Indexed keywords

EID: 0034402348     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/9.2.234     Document Type: Article

References (18)

1. Lyon, C.E. and B.G. Lyon, 1990. The relationship of objective shear values and sensory tests to changes in tenderness of broiler breast meat. Poultry Sci. 69:1420-1427.
2. Lyon, B.G. and Lyon, C.E., 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.
3. 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.
4. Lyon, C.E., C.M. Papa, B.G. Lyon, and M.C. Robach, 1992. Broiler tenderness: Effects of post-chill deboning time and fillet holding time. J. Appl. Poultry Res. 1:27-32.
5. Lyon, C.E., S.F. Bilgili, and J.A. Dickens, 1996. Effects of chilling time and belt flattening on physical characteristics, yield, and tenderness of broiler breasts. J. Appl. Poultry Res. 6:39-47.
6. Papa, C.M. and C.E. Lyon, 1989. Shortening of the pectoralis muscle and meat tenderness of broiler chickens. Poultry Sci. 68:663-669.
7. Young, L.L., J.K. Northcutt, and C.E. Lyon, 1996. Effect of stunning time and polyphosphates on quality of cooked chicken breast meat. Poultry Sci. 75:677-681.
8. Young, L.L. and C.E. Lyon, 1997. Effect of post-chill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat. Poultry Sci. 76:1587-1590.
9. Lyon, B.G., 1983. Effects of salt and phosphate treatments on deboned meat from light and heavy fowl. Poultry Sci. 62:321-330.
10. Lyon, B.G. and D. Hamm, 1986. Effects of mechanical tenderization with sodium chloride and polyphosphates on sensory attributes and shear values of hot-stripped broiler breast meat. Poultry Sci. 65:1702-1707.
11. Lyon, C.E., B.G. Lyon, and J.A. Dickens, 1998. Effects of carcass stimulation, deboning time, and marination on color and texture of broiler breast meat. J. Appl. Poultry Res. 7:53-60.
12. Lyon, B.G. and C.E. Lyon, 1998. Assessment of three devices used in shear tests of cooked breast meat. Poultry Sci. 77:1585-1590.
13. Hamm, D., 1981. Unconventional meat harvesting. Poultry Sci. 60(Suppl):1666 (Abs).
14. Prior to storage, individual breasts were placed in labeled sealed bags. For cooking, the bags were immersed in 185°F water. Three breasts from each treatment were cooked and prepared for each panel session. Minimum internal temperature was 176°F. Temperatures were monitored using a hand-held digital thermometer with probe.
15. Descriptive sensory profiling was conducted on the samples. The eight-member panel had extensive experience in descriptive profiling of both flavor and texture. After several orientation sessions that examined a wide range of cooked breast meat products, the panel developed a list of terms to describe the flavor, texture, and aftertaste. Each description was then scored on a 0-15 intensity scale, using 0 = none to 15 = very much.
16. CSA v5, Computerized Sensory Analysis from Compusense, Inc., Guelph, ON, Canada. Using this system, ballots, sample order presentation, sample coding, and the experimental design were combined into a sensory test that was presented via a computer network to panelists in individual stations. Panelists logged into their stations, received the samples through a sample door, and evaluated the samples, marking their responses to each sensory attribute on the line scale on the computer screen. Data entry was automatic.
17. Five evaluations of each treatment combination (two stimulation [yes/no], two deboning times [2 or 6 hr post-chill], and two marination [yes/no]) were conducted over four panel sessions. All treatments were evaluated by each panelist at each session. Sensory data were analyzed for effects of the treatments using several univariate and multivariate programs of the SAS system.
18. SAS Institute, 1989. SAS/STAT User's Guide. Version 6. SAS Institute, Inc., Cary, NC.