Abstract
This study aimed to compare how Texture Profile Analysis (TPA), BluntMeullenet-Owens Razor Shear (BMORS) test and Allo-Kramer Shear Press test predict sensory texture attributes of poultry deli meats. Descriptive analysis found that 15 different commercial poultry deli meats differed in the sensory attributes of springiness, hardness, cohesiveness of mass, fibrousness between teeth and rubberiness. Using partial least squares regression, the BMORS test proved to be an excellent predictor of the sensory attributes of hardness (R 2 = 0.95) and fibrousness (R 2 = 0.93), while TPA provided an excellent model for predicting springiness (R 2 = 0.97). Cohesiveness of mass (R 2
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