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Effects of Broiler Breast Meat Fiber Direction, Dicing, and Post-Mortem Deboning Time on Allo-Kramer Shear

Department of Poultry Science, University of Georgia, P. O. Box 1358, Science Division, Gainesville, GA 30503; Phone: (770) 718-3706; FAX: (770) 718-3770

Correspondence: D. P. Smith, E-mail:dsmith{at}hermes.gc.peachnet.edu

In an attempt to evaluate the effect of breast meat sample orientation and preparation, broiler breast meat was deboned at 1 or 24 hr post-mortem (Experiment 1) or at 0.5, 1, 4, and 24 hr post-mortem (Experiment 2), cooked, and sheared in an Allo-Kramer (AK) shear cell. In Experiment 1 meat samples were placed with surface muscle fibers either perpendicular to the blades (90%), at a 45° angle to the blades (45°), or parallel to the blades (0°). In Experiment 2, samples were either sheared intact (at 90°) or diced in cubes prior to shearing. Results suggest that either altering the angle of shear from other than perpendicular to the surface fibers (90°) or that dicing a sample significantly (and inaccurately) lowers AK shear values of broiler breast meat, especially for samples from meat deboned early.

Key Words: Allo-Kramer shear • broiler • deboning time • texture analysis