PSIX-18 Sensory texture quality assessment of broiler Pectoralis major with the woody breast condition.

摘要

The woody breast (WB) condition is an emerging myopathy found in broiler breast Pectoralis major. It greatly influences the texture characteristics and quality of raw meat. The objective of this study was to evaluate the effects of WB on the sensory quality of cooked intact and ground broiler breast meat. Broiler breast fillets (deboned 3 h postmortem) were collected from a commercial deboning line and classified into normal and severe WB categories based on the prevalence and severity of diffuse hardened areas and overall fillet rigidity. Individual fillets (24 per treatment) were either ground to make patties or left intact prior to being stored for 7 days at -20P > 0.05) in the sensory texture attributes of juiciness, cohesiveness of mass, bolus size, fibrous, or rate of breakdown were observed, classified normal and WB samples. However, the springiness and hardness values of intact WB fillets were greater than those of normal fillets (P < 0.05). Springiness and chewiness values of WB patties were lower (P < 0.05) than those of normal patties. No differences (P > 0.05) in shear force were observed between normal and WB samples for either intact fillets or patties. Results demonstrate that the WB condition negatively influences the sensory texture quality of intact chicken breast fillets. However, the undesirable effects of the WB condition on cooked meat texture can be minimized in a ground product.