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Sensory Differences in Broiler Breast Meat due to Electrical Stimulation, Deboning Time, and Marination

USDA, Agricultural Research Service, Richard B. Russell Agricultural Research Center, P. O. Box 5677, Athens, GA 30604-5677; Phone: (706) 546-3418; FAX: (706) 546-3633

Correspondence: C. E. Lyon, E-mail:glyon{at}saa.ars.usda.gov

Quality control personnel routinely use mechanical devices such as the Warner-Bratzler shear to determine acceptable tenderness ranges for cooked breast meat. These devices are accurate and reliable, but the information generated is only part of overall quality. Mechanical results must be supplemented by sensory perception to yield a more comprehensive assessment. Sensory perception of tenderness is more complicated than mechanical measurements because humans measure more than just the force needed to cut or shear meat. Other attributes, including flavor and moisture characteristics, are also critical to consumer acceptance or rejection of poultry meat products. These attributes are made up of various components that can be noted and rated during chewing. The importance of these sensory attributes to poultry meat quality is illustrated in this study.

Commercially processed broilers were subjected to eight treatment combinations: electrical stimulation during bleeding (yes/no), post-chill deboning time (2 or 6 hr), and marination at time of deboning (yes/no). Eight trained panelists detected differences in textural properties due to stimulation and deboning time. All 167 sensory attributes evaluated by the panel were affected by marination.

Key Words: Breast meat • debone time • electrical stimulation • marination • panel