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On the Quality of Commercial Boneless Skinless Broiler Breast Meat
Author(s) -
Lee Y.S.,
Owens C.M.,
Meullenet J.F.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00796.x
Subject(s) - tenderness , broiler , food science , flavor , taste , chicken breast , mathematics , meat packing industry , chemistry
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.