Comparison of Three Instrumental Methods for Predicting Sensory Texture Attributes of Poultry Deli Meat

Abstract

Abstract This study aimed to compare how T exture P rofile A nalysis ( TPA ), B lunt‐ M eullenet‐ O wens R azor S hear ( BMORS ) test and A llo‐ K ramer S hear P ress test predict sensory texture attributes of poultry deli meats. Descriptive analysis found that 15 different commercial poultry deli meats differed in the sensory attributes of springiness, hardness, cohesiveness of mass, fibrousness between teeth and rubberiness. Using partial least squares regression, the BMORS test proved to be an excellent predictor of the sensory attributes of hardness ( R 2 = 0.95) and fibrousness ( R 2 = 0.93), while TPA provided an excellent model for predicting springiness ( R 2 = 0.97). Cohesiveness of mass ( R 2 = 0.59) and rubberiness ( R 2 = 0.70) were not well predicted. In conclusion, this study characterized the textural attributes of poultry deli meats. Practical Applications Poultry deli meat texture can be affected by many factors related to product formulation (ingredients), starting raw materials and processing conditions. Nevertheless, little is known about the textural attributes of the poultry deli meats. Therefore, current study provides a better understanding for not only the texture characteristics of poultry deli meats using sensory and instrumental approaches, but also the relationships between two.