J. F. Meullenet

Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping.

White striping is a condition associated with heavier broiler breast fillets and is observed grossly as white striations seen parallel to the direction of the muscle fibers. The present study was intended to assess the consumer acceptance of broiler fillets with different degrees of white striping condition. High resolution digital images of fillets, representative of varying degrees of white striping, were shown to 75 consumers in a blind study. Individual images were presented using a completely randomized design. There were 4 replicates of individual fillets within each white striping category (normal = NORM, moderate = MOD, and severe = SEV) and one picture of tray pack (3 fillets) for each category. The consumers were asked to express their overall liking for appearance with a 9-point hedonic scale (9 = like extremely; 1 = dislike extremely) and purchase intent using a 5-point scale (5 = definitely would buy; 1 = definitely would not buy). An open-ended comments section was also included. The results showed that NORM fillets had a significantly higher hedonic score (6.9) than the MOD fillets (6.1), which was also significantly higher than the SEV fillets (4.5), indicating that as severity of white striping increased, the consumer acceptance decreased. From the distribution of the responses, 10.7, 22.4, and 56.7% of the consumers disliked the NORM, MOD, and SEV fillets, respectively. Furthermore, the average purchase intent score for the NORM fillets (3.6) was significantly higher than those with 2 degrees of white striping (2.4 and 2.5, respectively), suggesting that the consumers were more likely to buy NORM fillets. Over 50% of the consumers indicated that they would probably not or definitely not buy MOD or SEV fillets. The correspondence analysis of open-ended comments revealed the major reasons for the dislike of the white-striped meat was that the fillets had a more fatty or marbled appearance. The results of the study suggest that the white striping does affect the consumer acceptance based on the appearance of the fillets.

Estimation of factors associated with the occurrence of white striping in broiler breast fillets

Broiler breast fillets are sometimes characterized grossly by white parallel striations in the direction of the muscle fibers, and the condition is referred to as white striping. Depending on the severity of white striping, fillets can be classified as normal (NORM), moderate (MOD), or severe (SEV). The present study was intended to determine the factors associated with the occurrence of white striping in broiler breast fillets. Broiler birds (59 to 63 d) of 4 different commercial high-yielding strains (both males and females) fed with industrial type or phase-feeding regimens, were processed and ready-to-cook carcass weight was recorded. The carcasses were deboned at either 4 or 6 h postmortem. Fillets were scored for the degree of white striping at 24 h postmortem, and dimensions of fillets (length, width, cranial thickness, and caudal thickness), pH, color (L*, a* and b* values), cook loss, and Meullenet-Owens razor shear energy (MORSE) values were determined. About 55.8% of the birds used in the study showed some degree of white striping with MOD and SEV categories as 47.5 and 8.3%, respectively. Higher degrees of white striping were significantly (P < 0.05) related to higher cranial fillet thickness and ready-to-cook weights. The occurrence of SEV degrees of white striping was accompanied with increased b* values or yellowness of the meat. The growth differences in strains could influence the incidence of this condition, but feeding regimens and chill hour during processing did not. In addition, the degree of white striping did not show any significant (P > 0.05) relationship between various meat quality parameters such as pH, L*, a*, cook loss, and MORSE. In conclusion, the results of this study suggest that there is a greater chance of higher degrees of white striping associated with heavier birds, but the condition is not related to any major changes in cooked meat quality.

Changes in Broiler Breast Fillet Tenderness, Water-Holding Capacity, and Color Attributes during Long-Term Frozen Storage

Freezing is the most common and efficient way to maintain the quality of poultry products for long periods of time. However, tougher texture, discoloration, and drying have been reported as a result of long-term frozen storage. The impact of freezing on the tenderness, water-holding capacity, and color of broiler breast fillets was investigated for up to 8 mo. A total of 160 birds were deboned at either 2 or 6 h postmortem (PM). All deboned left fillets were frozen and stored at -18 degrees C for up to 8 mo, while the corresponding right fillets were assessed for texture approximately 24 h after deboning as a control measurement without any freezing treatment. Tenderness was measured by the Meullenet-Owens razor shear. Thaw loss, cooking loss, moisture content, color, and muscle shape profiles were also evaluated. No difference in tenderness was observed during the first 2 mo compared to the control (0 mo), but significantly decreased between 2 and 4 mo. The 8-mo-old fillets were the least tender, with a 31.5% increase in shear energy between 4 and 8 mo. Moisture content of cooked meat gradually decreased, showing a significant drop between 2 and 6 mo of storage, while thaw and cooking loss consistently increased over the entire storage period. The color of the frozen fillets tended to be darker, redder, and less yellow than the control, with increased storage duration. The results suggest that for optimal tenderness, frozen broiler breast fillets are best consumed within 2 mo of freezing.

Tenderness perception of poultry Major pectoralis muscle during mastication.

The relationship between textural perception of poultry meat and the masticatory activity and chewing behavior of 7 subjects were investigated. A total of 90 broilers were slaughtered at 7 wk of age and deboned at either 1.25, 4, or 24 h postmortem (PM). Sensory analysis on cooked meat was conducted by 7 trained meat descriptive panelists. Panelists were asked to evaluate initial hardness, hardness of mass, cohesiveness of mass, and number of chews related to meat tenderness. Tenderness of cooked meat was also predicted instrumentally by both the Meullenet-Owens razor shear (MORS) and Blunt-Meullenet-Owens razor shear (BMORS). Masticatory muscle (anterior-temporalis and masseter) activities during chewing were measured by electromyography (EMG) and 19 parameters were used to characterize muscle activity during mastication. Jaw movement velocity and trajectory to characterize the chewing behavior was also recorded by electrognathography (EGN) during mastication. Significant differences among fillets deboned at various times PM were found in all sensory attributes. Significant differences in sensory attributes, muscle activities, and jaw movements among subjects were also observed. It was found that poultry meat texture was better predicted by muscle activity parameters (EMG) than by chewing behavior (EGN). Overall, EMG parameters calculated from mid and late chewing cycles were better predictors of poultry texture perception than initial cycles, indicating that comminuting of poultry meat is an important aspect of its texture perception.

Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force.

Beef ribeye rolls (n=40) from Select, low Choice, top (upper 2/3) Choice, and Prime quality grade carcasses were used to determine the relationship of visible and near-infrared spectroscopy (VNIR) reflectance, Warner-Bratzler shear force (WBSF), and Meullenet-Owens razor shear (MORS) with consumer responses for tenderness and overall impression. Steaks (2.54 cm) were cut and assigned to either 14 or 28d aging (n=4/aging period). Reflectance in the VNIR spectrum was measured 1d from the box-date no less than 30 min after cutting, and prior to aging. The steak used for VNIR measurement was designated for WBSF and MORS measurement, whereas three adjacent steaks were cooked for evaluation by a consumer panel (n=240 members). Steaks from the Select-grade ribeye rolls had the greatest (P=0.06) WBSF values and lower (P<0.05) overall impression scores than those from top Choice and Prime quality grades. Consumer panelists evaluated steaks aged 28 d as more tender (P<0.05) than those aged 14 d. The relationship of mechanical tenderness measurements were higher with consumer panel responses for tenderness than with overall impression, and those relationships were stronger for the Select grade than for quality grades with higher degrees of marbling. The 2nd derivatives of VNIR measurements were more successful at predicting consumer panel responses of tenderness and overall impression than WBSF and MORS; thus, VNIR methodology was less invasive and more predictive than other, more traditional tenderness measurements.

Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus

The objectives of this study were to evaluate longitudinal and lateral variations in color stability and sensory characteristics of the semimembranosus from each muscle location (dorsal=D, medial=M, ventral=V), and within each steak subsequently divided into four regions (caudal-distal=CaD, cranial-distal=CrD, caudal-proximal=CaP, cranial-proximal=CrP). Instrumental color assessment indicated that L(∗) (lightness) values tended to be lower for the CaD and CrD regions of all muscle locations, with higher L(∗) values recorded for the CrP regions of muscle sections. Instrumental tenderness measurements for Meullenet-Owens razor and Warner-Bratzler shear force values were generally lower for the CaD region of the D section, whereas regions within the V section were tougher and required greater shear force. Sensory panelists perceived lower amounts of connective tissue in the CaD of the D section, which tended to be more tender, whereas higher levels of connective tissue and greater toughness occurred in the CaP and CrP regions of the M and V sections. These results provide a detailed muscle profile of the quality variation within the semimembranosus, and may be used to further enhance the fabrication and marketability of this beef subprimal cut.

Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics.

Fresh pork loins (n=15; muscle sections, n=30) were utilized to evaluate the effects of pump rate (0%, 6%, or 12%) with a solution of sodium tripolyphosphate and sodium chloride (0.4% and 1.0% targeted final product concentrations, respectively), and cooked endpoint internal temperature (71 or 82°C) on instrumental texture, descriptive sensory profiles and consumer acceptance. Loins enhanced at a 12% pump rate had a higher (P<0.05) pH than untreated loins. While there were no differences in Warner-Bratzler shear force due to cooked endpoint temperature, chops enhanced at a 12% pump rate had lower (P<0.05) shear force values than untreated chops. Additionally, chops enhanced at 6% or 12% pump rates had lower (P<0.05) razor shear force values than untreated chops. Descriptive sensory analyses revealed that chops cooked to 71°C had a more intense (P<0.05) blood serum flavor than chops cooked to 82°C. Consumers found chops cooked to 82°C to have a more acceptable overall flavor than chops cooked to 71°C. Untreated chops had less intense (P<0.05) pork fat flavor, and more intense (P<0.05) blood serum, livery, and cardboard or oxidized flavor characteristics than chops enhanced at 6% or 12% pump rates. Additionally, sensory panelists reported chops enhanced at 6% or 12% pump rates to generally be more tender than untreated chops. Consumers reported a higher (P<0.05) overall acceptability for chops enhanced at 6% or 12% pump rates. Furthermore, both sensory panelists and consumers reported chops enhanced at 6% or 12% pump rates to be similar (P>0.05) in juiciness, regardless of endpoint temperature. However, untreated chops cooked to 82°C were less juicy (P<0.05) than untreated chops cooked to 71°C, suggesting retained palatability when enhanced chops are cooked to more abusive temperatures.

Consumer acceptance of broiler breast fillets marinated with varying levels of salt

Marination is an increasingly popular trend in the meat industry for meat quality enhancement. The purpose of this study was to evaluate the effects different levels of salt in marinated poultry breast meat on consumer acceptance. A total of 100 broiler carcasses were deboned at 5 h postmortem, and breast fillets were marinated with 1 of 4 concentrations of salt: 0.5, 0.75, 1, and 1.25%. All marinated treatments had 0.45% phosphate concentration. A nonmarinated control was also included. Sensory evaluations of left fillets for moistness, texture, tenderness, saltiness, flavor, and overall impression were obtained on all treatments using hedonic and just about right (JAR) scales. Instrumental tenderness analysis was conducted on right fillets using Meullenet-Owens Razor Shear analysis methods. Hedonic data showed no significant difference in the marinated products (0.5 to 1.25% salt) for overall impression, flavor, and texture. However, according to the JAR scale, as the percentage of salt in the formulation increased (0.5, 0.75, 1.0, 1.25%), the percentage of consumers who considered the product as not salty enough generally decreased. The products with the greater concentrations of salt (1.0 and 1.25%) resulted in high percentages of consumers who considered the product too salty. For juiciness and tenderness, a large percentage (>70%) of the consumers considered 0.5, 0.75, and 1.0% treatments to be JAR. Greater than 20% of consumers considered fillets marinated with 1% or greater salt concentration as too salty. Fillets marinated with lower levels of salt (0.5 and 0.75%) were considered JAR for saltiness by most consumers, whereas very few consumers considered the fillets to be too salty. Using instrumental tenderness analysis, salt concentrations above 1.0% were more tender than other treatments; however, all marinated treatments were significantly more tender than nonmarinated controls. These results suggest that using low salt concentrations, 0.5 to 0.75%, is appropriate for marination of postrigor broiler breast meat to obtain desirable quality attributes.

Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers

The industry trend toward early deboning of chickens has led to the need to explore the effect on meat quality, including the effects of strain and sex. An experiment was conducted using broilers of 4 different high-yielding commercial strains chosen because of their common use in big-bird production. Of each strain, 360 birds were commercially processed at 59, 61, and 63 d of age in 2 replicates per day. Breast fillets were harvested at 2, 4, and 6 h postmortem (PM). Muscle pH and instrumental color (L*, a*, and b*) were measured at the time of deboning and at 24 h PM. Fillets were cooked to 76°C and cook loss was calculated, followed by Meullenet-Owens razor shear (MORS) analysis. Muscle pH significantly decreased over time as aging before deboning increased. Furthermore, L* values significantly increased as aging time increased, with the fillets deboned at 6 h PM having the highest L* value, followed by 4 h, and then 2 h PM. After 24 h, the fillets deboned at 6 h still had the highest L* compared with those deboned at 2 or 4 h PM. Fillets from strain B had the highest L* values. Fillets deboned at 2 h PM had significantly higher cook losses and MORS energy (indicating tougher fillets) than fillets deboned at 4 or 6 h PM, but there was no difference in cook loss due to strain at any deboning time. Fillets deboned at 4 h PM also had higher MORS energy than fillets deboned at 6 h PM, and differences in MORS energy among the strains were observed at 4 h PM. There was no difference in instrumental color values or cook loss due to sex. However, fillets of males had significantly greater MORS energy (tougher fillets) when deboned at 2, 4, and 6 h PM than those of females. Results of this study suggest that deboning time, sex, and strain can affect meat quality in big-bird market programs.

Modeling preference of commercial toasted white corn tortilla chips using proportional odds models

Abstract Eleven commercial toasted white corn tortilla chip products from the United States were evaluated by a group of 80 consumers of age 18–35 and by a trained sensory panel. Proportional odds models in conjunction with principal components were used for internal and external preference modeling of tortilla chip consumer overall acceptance. The internal preference modeling showed that flavor was the most important attribute to consumer overall acceptance followed by the interaction of appearance by flavor and texture. The external preference modeling showed that one flavor attribute (salt aftertaste) and one texture attribute (crispness) contributed significantly to increase consumer overall acceptance, whereas one appearance attribute (instrumental color a ∗ ) significantly lowered consumer overall acceptance. The information reported in this study is important to the tortilla chip industry to produce tortilla chips with greater consumer acceptability. This study implies that proportional odds model using principal components is an alternative tool for consumer preference modeling.