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Comparison of Sensory Descriptive Flavor Profiles Between Cooked Hot-boned and Cold-deboned Broiler Breast Fillets
Abstract
Three trials were conducted to compare sensory descriptive flavor profiles of cooked broiler breast fillets (pectoralis major) that were either hot-boned or cold-deboned postmortem. Broiler carcasses were hot-boned (about 45 min postmortem) and cold-deboned 2 h postmortem (2 h) and 24 h postmortem (24 h). Descriptive sensory flavor as well as texture attributes were evaluated by 8 trained descriptive panelists using 0-15 universal intensity scales. There were no significant differences in average sensory descriptive flavor intensity scores between hot-boned and 2 h fillets. However, the average score of 24 h samples for the flavor attribute cardboardy was significantly lower than hot-boned fillets and was not different from 2 h fillets and the score for the attribute sweet was significantly higher than hot-boned and 2 h samples. These results indicate that sensory descriptive flavor profiles of cooked hot-boned and 2 h broiler fillets are similar to each other. However, cooked 24 h fillets have different sensory descriptive flavor profiles from either hot-boned or 2 h fillets.
Keywords:
Chicken breast, deboning time, flavor, meat quality, sensoryArticle Metrics
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Copyright (c) 2011 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
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Zhuang , H., & Savage, E. M. (2011). Comparison of Sensory Descriptive Flavor Profiles Between Cooked Hot-boned and Cold-deboned Broiler Breast Fillets. International Journal of Poultry Science, 10(6), 426–432. https://doi.org/10.3923/ijps.2011.426.432
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