Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets

Abstract

Effects of diet and feed withdrawal times on the sensory profile and shear values of broiler breast meat were determined. Feeds were formulated with 3 dietary carbohydrate sources (corn, milo, and wheat). Birds (n = 192) were processed between 42 and 52 d of age. Feed was withdrawn for 0 or 8 h prior to pilot plant processing under simulated commercial conditions. Pectoralis major muscles were removed 4 h postmortem and frozen until evaluated. Thawed breast fillets were cooked in heat-seal bags immersed in 85 degrees C water until an internal temperature of 80 degrees C was reached. Color, shears, and sensory profiles (18 attributes) were determined. Meat from corn-fed birds required significantly less force to shear (6.0 kg) than meat from birds fed milo (6.7 kg) or wheat (7.1 kg). Feed withdrawal did not affect the flavor profile; however, meat from birds at 0 h feed withdrawal were darker and redder. Diet significantly affected the sensory profile. Brothy scores were significantly higher in meat from corn-fed birds than in meat from birds fed wheat or milo. Diet and feed withdrawal significantly affected sensory texture. Meat from wheat-fed birds was harder, more cohesive, and more chewy and exhibited larger particle size than meat from birds fed corn or milo. Moisture release values were lower and toothpack values were higher in meat from birds processed at 0 h feed-withdrawal time compared with meat from birds held 8 h without feed. Dietary carbohydrate source appears to have a measurable impact on flavor and texture of broiler breast meat.

Factors affecting cooked chicken meat flavour: a review

“…Although it was considered that poultry flavour could be improved by manipulating the diet (Fanatico et al, 2007), it can either positively or negatively affect the flavour of chicken meat. Lyon et al (2004) reported that meat from corn-fed birds scored significantly higher for broth than that from milo-or wheat-fed birds. In another study, when poultry diets were supplemented with fish meal at 3 different levels (4, 8, and 12%), it was determined that even small amounts of feed additives affected the flavour of cooked meat.…”

Kualitas Fisik dan Sensoris Daging Ayam Broiler yang Diberi Pakan dengan Penambahan Ampas Virgin Coconut Oil (VCO) (Physical and Sensory Quality of Meat of Broiler Chicken Fed with The Addition of Virgin Coconut Oil Waste)

“…Hasil penelitian menunjukkan bahwa tingkat keempukan daging ayam broiler yang diberi pakan dengan penambahan ampas VCO di atas level 1,5% berbeda sangat nyata (P<0,01) (Tabel 4). Lyon et al (2004) (Maruddin, 2004). Bouton et al (1971) menyatakan bahwa baik nilai pH, DIA maupun susut masak mempunyai hubungan dengan keempukan daging.…”

Physico-Chemical, Colour and Textural Characteristics of Cobb-400, Vanjara, Aseel and Kadaknath Meat

“…Inherent characteristics of poultry, long and short-term environmental influences on poultry and processing parameters that affect the carcass or meat directly are all factors that influence meat nutritional values, colour, texture and flavour (Lyon et al, 2004). Unique organoleptic characteristics such as rich flavours and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing Page99 and higher yields of meat.…”

“…Age of the animal may be important because myoglobin, the primary muscle pigment, tends to increase with age in chicken (Lyon et al, 2004). However, Smith et al (2002) reported that the colour of broiler breast meat was not affected by age, whereas Lyon et al (2004) reported that meat texture may be affected by age.…”

“…Age of the animal may be important because myoglobin, the primary muscle pigment, tends to increase with age in chicken (Lyon et al, 2004). However, Smith et al (2002) reported that the colour of broiler breast meat was not affected by age, whereas Lyon et al (2004) reported that meat texture may be affected by age. Thus the study was conducted with the objective to compare the quality indicators of meat among indigenous chicken breeds and a commercial strain (Cobb-400) especially the colour and texture of raw and cooked poultry breast and thigh meat, and to find relationships between those individual indicators.…”