Sensory differences in broiler breast meat due to electrical stimulation, deboning time, and marination

Quality control personnel routinely use mechanical devices such as the Warn er-Bratzler shear to determine acceptable tenderness ranges for cooked brea st meat. These devices are accurate and reliable, but the information gener ated is only part of overall quality. Mechanical results must be supplement ed by sensory perception to yield a more comprehensive assessment. Sensory perception of tenderness is more complicated than mechanical measurements b ecause 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. Thes e 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 combinati ons: electrical stimulation during bleeding (yes/no), post-chill deboning t ime (2 or 6 hr), and margination at time of deboning (yes/no). Eight traine d panelists detected differences in textural properties due to stimulation and deboning time. All 16 sensory attributes evaluated by the panel were af fected by margination.