Rigor development and meat quality of large and small broilers and the use of Allo-Kramer shear, needle puncture, and razor blade shear to measure texture
Open Access
- 1 January 2005
- journal article
- research article
- Published by Elsevier BV in Poultry Science
- Vol. 84 (1), 113-118
- https://doi.org/10.1093/ps/84.1.113
Abstract
In each of 2 trials, 75 female and 75 male broilers of different sizes (large and small) were obtained from a commercial grower and were commercially processed. Breast fillets were deboned at 0.25, 1.5, 3, 6, and 24 h postmortem (total n = 15 per treatment per time point). Muscle pH and L* value were determined for each deboning time. Breast fillets were subjected to texture analysis using Allo-Kramer (10-blade), needle puncture (2 mm diameter), or razor blade shear (8.9 mm wide) methods. Allo-Kramer tests were performed on a strip (40 x 20 x 7 mm); needle puncture and razor blade shear were performed on intact muscles. Body size and sex had no effect on rigor development or color as indicated by no significant difference in breast muscle pH, R-value, or L* value. Allo-Kramer and razor blade tests exhibited significant shear value differences among samples deboned early (6 h) PM. Allo-Kramer shear and razor blade tests performed similarly for differentiating breast meat of different toughness though Allo-Kramer shear force and razor blade energy were only moderately correlated (r = 0.72). Although both instrumental tests were performed in the same approximate area on each breast, it is possible that variation within the breast would have caused this marginal correlation. Although further studies would be necessary to compare the performance of both tests for assessing poultry meat toughness, the proposed razor blade test has the advantage of requiring no sample preparation (i.e., cutting a strip of constant dimensions) other than cooking.Keywords
This publication has 20 references indexed in Scilit:
- Evaluation of physical dimension changes as nondestructive measurements for monitoring rigor mortis development in broiler musclesPoultry Science, 2003
- Classification of tough and tender beef by image texture analysisMeat Science, 2001
- Fragmentation, Tenderness, and Post-Mortem Metabolism of Early-Harvested Broiler Breast Fillets from Carcasses Treated with Electrical Stimulation and Muscle TensioningPoultry Science, 1993
- The Relationship of Objective Shear Values and Sensory Tests to Changes in Tenderness of Broiler Breast MeatPoultry Science, 1990
- Relationships among Calcium-Dependent Protease, Cathepsins B and H, Meat Tenderness and the Response of Muscle to AgingJournal of Animal Science, 1988
- Influence of Different Chilling Conditions on Hot‐Boned PorkJournal of Food Science, 1986
- Concentration of Creatine Phosphate, Adenine Nucleotides and Their Derivatives in Electrically Stimulated and Nonstimulated Beef MuscleJournal of Food Science, 1982
- A RAPID METHOD FOR THE DETECTION OF PSE AND DFD PORCINE MUSCLESJournal of Food Science, 1977
- A Simple Method for Following Rigor Mortis Development in Beef and Poultry MeatCanadian Institute of Food Technology Journal, 1971
- Post-Mortem Changes in Physical and Chemical Properties of Bovine MuscleJournal of Food Science, 1964