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Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy

文献类型： 外文期刊

作者： Zhang, Jian 1 ; Zhuang, Hong 2 ; Bowker, Brian 2 ; Stelzleni, Alexander M. 3 ; Yang, Yi 4 ; Pang, Bin 5 ; Gao, Yue 6 ; Th 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Anim Husb & Vet Med, Beijing 100097, Peoples R China

2.ARS, USDA, US Natl Poultry Res Ctr, 950 Coll Stn Rd, Athens, GA 30605 USA

3.Univ Georgia, Anim & Dairy Sci Dept, 425 River Rd, Athens, GA 30602 USA

4.Beijing Res Ctr Intelligent Equipment Agr, Beijing 100097, Peoples R China

5.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China

6.Suzhou Polytech Inst Agr, Suzhou 215008, Peoples R China

7.Univ Georgia, Poultry Sci Dept, 110 Cedar St, Athens, GA 30602 USA

关键词： BMORS; chicken; pectoralis major; spearman correlation coefficient; wooden breast condition

期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）

ISSN：

年卷期： 2021 年 100 卷 6 期

页码：

收录情况： SCI

摘要： The objective of this study was to evaluate a novel multi-blade Shear (MBS) method for measuring texture properties of both raw and cooked broiler fillets (pectoralis major) with the woody breast (WB) myopathy. A total of 180 broiler breast fillets (60 normal [NOR], 60 moderate WB [MOD], and 60 severe WB [SEV]) in two meat states (fresh never-frozen, n = 144; frozen/thawed, n = 36) were chosen based on their WB scores. In each trial, half of the fillets were used for measuring raw meat texture and the other half for cooked meat texture measurement. Blunt Meullenet-Owens Razor Sear (BMORS) was used for comparison. In fresh raw broiler fillets, both the MBS and BMORS methods detected differences between NOR, MOD, and SEV fillets (P < 0.001). In cooked broiler fillets, the methods were equivalent in their ability to separate SEV from NOR fillets. The MBS measurements showed greater Spearman correlation coefficients with the WB scores (r(s) >= 0.70 in raw and >= 0.33 in cooked) compared to the BMORS measurements (r(s) = 0.63 in raw and <= 0.27 in cooked) for both fresh and cooked breast fillets. In addition, the MBS measurements were either as precise as or more precise than BMORS measurements regardless of meat condition (fresh vs. cooked) and the shear parameter. These results suggest that the MBS method is more reliable in measuring tactile characteristics of broiler breast fillets with the WB myopathy compared with the BMORS method.

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