Instrumental texture assessment and consumer acceptability of cooked broiler breasts evaluated using a geometrically uniform-shaped sample

Journal of Muscle Foods

Volumn 14, Issue 1, 2003, Pages 11-23

  Schilling, M W ^a,c   Schilling, J K ^a   Claus, J R ^b   Marriott, N G ^a   Duncan, S E ^a   Wang, H ^a  

^a VIRGINIA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PROBABILITY; REGRESSION ANALYSIS; SENSORY PERCEPTION;

COOKING; MEAT TENDERNESS;

MEATS;

AVES; GALLUS GALLUS;

EID: 0037353783     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2003.tb00342.x     Document Type: Article

References (13)

1. rd Ed., (J.F. Price and B.S. Schweigert, eds.) pp. 307-327, Food and Nutrition Press, Trumbull, Conn.
2. LYON, B.G. and LYON, C.E. 2001. Meat quality: sensory and instrumental evaluations. In Poultry Meat Processing, (A.R. Sams, ed.) pp. 97-120, CRC Press, Boca Raton, Fla.
3. LYON, C.E. and LYON, B.G. 1990a. Texture profile of broiler pectoralis major as influenced by post-mortem deboning time and heat method. Poul. Sci. 69, 329-340.
4. LYON, C.E. and LYON, B.G. 1990b. The relationship of objective shear values and sensory tests to changes in tenderness of broiler breast meat. Poul. Sci. 69, 1420-1427.
5. LYON, C.E. and LYON, B.G. 1997. Sensory descriptive profile relationships to shear values of deboned poultry. J. Food Sci. 62, 885-888.
6. MEEK, K.I., CLAUS, J.R., DUNCAN, S.E., MARRIOTT, N.G., SOLOMON, M.B., KATHMAN, S.J. and MARINI, M.E. 2000. Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves. Poul. Sci. 79, 126-136.
7. nd Ed., CRC Press, Boca Raton, Fla.
8. RESURRECCION, A.V. 1998. Consumer Sensory Testing for Product Development. Aspen Publishers, Gaithersburg, Md.
9. SAMS, A.R. and JANKY, D.M. 1986. The influence of brine chilling on tenderness of hot-boned, chill-boned and aged-boned broiler breast fillets. Poul. Sci. 65, 1316-1321.
10. SAS Institute Inc. 1999. Version 8.2. SAS Institute Inc., Cary, N.C.
11. rd Ed., (J.F. Price and B.S. Schweigert, eds.) pp. 307-327, Food and Nutrition Press, Trumbull, Conn.
12. rd Ed., (J.F. Price and B.S. Schweigert, eds.) pp. 307-327, Food and Nutrition Press, Trumbull, Conn.
13. th Recip. Meat Conf. 50, 68-77.