SHEAR VALUE RANGES BY INSTRON WARNER-BRATZLER AND SINGLE-BLADE ALLO-KRAMER DEVICES THAT CORRESPOND TO SENSORY TENDERNESS

被引:55
作者
LYON, BG [1 ]
LYON, CE [1 ]
机构
[1] USDA ARS,RICHARD B RUSSELL AGR RES CTR,POULTRY PROC & MEAT QUAL RES UNIT,ATHENS,GA 30613
关键词
TEXTURE; SHEAR VALUES; BROILER BREAST; METHOD OF MEASUREMENT; POSTMORTEM DEBONING TIME;
D O I
10.3382/ps.0700188
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Corresponding sensory and shear values were established for the Instron Warner-Bratzler attachment (I-WB) and the single blade Allo-Kramer device (SB-AK). Test samples were three replications of 24 pectoralis major muscles from each of four deboning times (0, 2, 6, or 24 h). Twenty-four consumer panelists evaluated cooked samples for tenderness at each replication. Coefficients of regression for shear values versus sensory tenderness were R2 = .88 and R2 = .86, respectively, for I-WB and SB-AK. The I-WB values of 3.62 to 6.61 kg and SB-AK values of 8.10 to 14.82 kg corresponded to "moderately tender" to "slightly tender". For the 24-h samples, 94% were < 6.61 kg by I-WB and 96% were < 14.82 kg by SB-AK. Of the 6-h samples, 69% were at or below these values.
引用
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页码:188 / 191
页数:4
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