title: Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods.
abstract: Stunning method (low atmospheric pressure stunning, LAPS and electrical stunning, ES), deboning time (0.75 h and 4 h), and cooking method (baking, frying, and sous vide) were evaluated for their impact on the descriptive sensory characteristics and consumer acceptability of breast meat (n=576, 144 birds per stunning × deboning time combination). Sensory evaluation was conducted by trained descriptive (n=8) and consumer (n=185) panels. On average, no differences (P>0.05) existed in the sensory acceptability of fried and sous vide cooked broiler breast treatment combinations. However, for oven-baking, the LAPS treatment that was deboned at 4 h was more acceptable (P<0.05) than other treatments and the ES and LAPS 4 h samples had greater (P<0.05) acceptability for texture than their ES and LAPS 0.75 h counterparts. Since consumers were highly variable in their liking of chicken breast treatments, consumers were grouped into clusters for each cooking method based on liking and preference. Cluster analysis data revealed that the largest groups of consumers liked (score≥6.0) all chicken breast treatments, but a larger proportion of consumers liked the 4 h LAPS and ES treatments when compared to the 0.75 h LAPS and ES treatments for all cooking methods. In addition, the consumers who indicated that baked chicken breast was highly acceptable preferred (P<0.05) 4 h LAPS over the 4 h ES samples. Based on sensory results, chicken breast meat from all stunning and deboning method combinations was highly acceptable to the majority of consumers, but the LAPS 4 h treatment had enhanced sensory characteristics when baked.
authors.affiliation: Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762 schilling@foodscience.msstate.edu.
authors.forename: M W
authors.initials: MW
authors.lastname: Schilling
authors.affiliation: Johnsonville Sausage LLC, Sheboygan, WI 53085.
authors.forename: V
authors.initials: V
authors.lastname: Radhakrishnan
authors.affiliation: Department of Poultry Science, Center for Food Animal Wellbeing, University of Arkansas, Fayetteville, AR 72701.
authors.forename: Y
authors.initials: Y
authors.lastname: Vizzier-Thaxton
authors.affiliation: Department of Poultry Science, Center for Food Animal Wellbeing, University of Arkansas, Fayetteville, AR 72701.
authors.forename: K
authors.initials: K
authors.lastname: Christensen
authors.affiliation: Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762.
authors.forename: J B
authors.initials: JB
authors.lastname: Williams
authors.affiliation: Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762.
authors.forename: P
authors.initials: P
authors.lastname: Joseph
mesh_terms: D000818:Animals; D001274:Atmospheric Pressure; D002645:Chickens; D003296:Cooking; D005260:Female; D005511:Food Handling; D063427:Food Quality; D008297:Male; D008460:Meat / Q000032:analysis*; D010369:Pectoralis Muscles / Q000502:physiology*
keywords: broiler breast meat; cooking method; electrical stunning; low atmosphere pressure stunning; sensory acceptability