Comparison Between Shear Values and Taste Panel Scores for Predicting Tenderness of Broilers

Abstract

Eight week old broilers were used in an experiment to correlate taste panel scores with shear press values for predicting tenderness. The slaughtered birds were divided into four groups and processed by methods known to produce varying degrees of tenderness. These methods were: dry picked (control) scalded for 5 minutes at 60° C., beaten with a wooden paddle for 5 minutes after picking, and scalded for 5 minutes at 60° C. followed by beating for 5 minutes. After evisceration, all carcasses were aged 18 hours in an ice water bath. After aging the carcasses were cut-up and the breast of each bird was split in half. The split breasts and thighs from each bird were cooked in an autoclave at 101° C. for 20 minutes. The iliotibialis muscle of the thigh and two 3 mm. slices per half from the pectoralis major were removed. Shear values using an Allo-Kramer shear press and taste panel scores for tenderness were determined. Taste panel scores ranged from one (tough) to five (very tender). The thigh was not evaluated by the panel, but shear values were determined. Negative correlations of 0.71 and 0.76 for the first and second slice of the pectoralis major, respectively, were obtained from shear values and taste panel scores. Regression equations showed that shear press values above 8 kg. of force per g. of sample would be considered slightly tough to tough by the taste panel at the 95% confidence level.