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Noninvasive Deformation Test for the Tenderness Classification of Broiler Breast Meat
Author(s) -
Lee Youngseung,
Xiong R.,
Owens C.M.,
Meullenet J.F.
Publication year - 2016
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12161
Subject(s) - tenderness , broiler , meat tenderness , deformation (meteorology) , poultry meat , food science , mathematics , zoology , materials science , biology , composite material
A noninvasive deformation test was performed on the raw broiler breast meat using four different cylindrical probes (diameter of 2, 5, 6 and 8 mm). The tenderness of the cooked meat was determined instrumentally with the Meullenet–Owens razor shear (MORS). MORS energy (MORSE) was modeled with the parameters extracted from the deformation test using either ordinary or partial least squares regression. The correlation coefficient ( r ) between the MORSE and deformation was −0.851 ( P < 0.05) for a probe with 2 mm diameter. Breast meat deboned early (0.25 and 1.25 h PM) showed less deformation than those deboned later. Tender meat in the deformation test predicted tender group comprised 78.9 and 84.6% of the total meat based on MORSE using both regressions. The use of this method resulted in more than a 50% improvement in the proportion of tender meat after classification, suggesting it could potentially be implemented as a nondestructive assessment method for sorting poultry breast meat by tenderness levels. Practical Applications Classifying poultry breast meat into tender and tough groups could be of commercial importance due to the high value contribution to the poultry industry. Based on classification of breast meat using the deformation test developed in this study, tender breast meat can be marketed as a natural, nonenhanced or even premium product, while tough breast meat can be tenderized before marketing.