Abstract
The sensory texture profile, shear values, yield, and moisture were determined for broiler breast muscle deboned at 2 or 24 h post-mortem (PM) and cooked in bags in water (WC) or on a belt-grill (BG) oven. The 24-h PM WC samples were significantly (P < .05) lower in yield. The WC samples were lower in moisture than BG samples. Samples deboned 24 h PM required significantly less force to shear than samples deboned 2 h PM. Within PM time, WC samples required more force to shear than BG samples. Factor analyzed data indicated that two primary categories of sensory attributes explained about 84% variation in data. Factor I (64%) included mechanical-geometrical characteristics (hardness, chewiness, fibrousness, and particle size and shape) and separated samples based on PM deboning time. Factor II (20%) related to moisture characteristics and discriminated samples on the basis of cooking method. Samples cooked by the BG method were more uniform in height, cooked faster, and exhibited a higher yield than WC samples.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
