Texture Profile of Broiler Pectoralis major as Influenced by Post-Mortem Deboning Time and Heat Method

Abstract

The texture profiles of broiler Pectoralis major muscles from eight treatments were determined in order to examine the effects of deboning times and cooking method as well as the relationship between objective measures and sensory attributes. The treatments were four post-mortem (PM) deboning times (<5 min and 2, 6, or 24 h) cooked by sealing in bags and then immersing bags in water (WB) or by microwave heating (MW). An eight-member, trained panel identified 17 attributes by which to evaluate texture. The objective Texture Profile Analysis (TPA) was used to calculate hardness, springiness, cohesiveness, and chewiness. Muscles deboned 5 min and 2 h PM were significantly different from those deboned 6 or 24 h PM for all sensory attributes except residual particles. No sensory differences were noted for muscles deboned at 6 and 24 h PM. By TPA, muscles removed at <5 min PM had significantly higher values for hardness and chewiness than those removed at 2, 6, or 24 h PM. The lowest objective values for hardness, cohesiveness, and chewiness were obtained from muscles deboned 6 h PM. Within PM deboning time, the panel scored MW meat as more juicy and wet and as having less residual particles and toothpack compared to WB meat. By TPA, the MW meat was more cohesive and chewy than the WB meat.