Sensory Descriptive Profile Relationships to Shear Values of Deboned Poultry

Authors

  • B.G. LYON,

    1. Authors B.G. Lyon and C.E. Lyon are with the USDA, Agricultural Research Service, Richard B. Russell Agricultural Research Center, P.O. Box 5677, Athens, GA 30604-5677.
    Search for more papers by this author
  • C.E. LYON

    1. Authors B.G. Lyon and C.E. Lyon are with the USDA, Agricultural Research Service, Richard B. Russell Agricultural Research Center, P.O. Box 5677, Athens, GA 30604-5677.
    Search for more papers by this author

  • We thank Elizabeth M. Savage, Mindee Morton, and Gretchen Van De Mark for technical assistance.

  • Mention of a trade name is necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by USDA implies no approval of the product to the exclusion of others that may also be suitable.

ABSTRACT

Poultry breasts were deboned at 2, 6, and 24h post-mortem to provide ranges of characteristics to test instrumental and sensory tenderness relationships. Sensory descriptive texture attributes were separated by Variable Cluster Analysis into five groups representing mechanical, moisture, and chewdown characteristics. Warner-Bratzler and Allo-Kramer shear values indicated differences due to deboning time and correlated highly (r≥0.90) with mechanical and chewdown sensory characteristics. However, texture profiles of samples in shear value ranges corresponding to consumer‘tender-tough’categories showed that texture remained differentiated by deboning times. Particle size, bolus and wetness characteristics interacted with minor attributes of saliva, ease of swallow, and mouthcoating to contribute to sensory perceptions and differentiations of texture.

Ancillary