Lyon B G, Smith D P, Lyon C E, Savage E M
USDA, Agricultural Research Service, Russell Research Center, PO Box 5677, Athens, Georgia 30604, USA.
Poult Sci. 2004 Feb;83(2):275-81. doi: 10.1093/ps/83.2.275.
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 Feed was withdrawn for 0 or 8 h prior to pilot plant processing under simulated commercial conditions.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.
研究了日粮和停饲时间对肉鸡胸肉感官特征和剪切值的影响。日粮采用3种碳水化合物来源（玉米、高粱和小麦）进行配制。192只鸡在42至52日龄时进行屠宰。在模拟商业条件下的试验工厂加工前，停饲0或8小时。宰后4小时取出胸大肌并冷冻，直至进行评估。将解冻后的胸肉条放在热封袋中，浸入85℃的水中煮熟，直至内部温度达到80℃。测定肉的颜色、剪切力和感官特征（18个指标）。与饲喂高粱（6.7千克）或小麦（7.1千克）的鸡的肉相比，饲喂玉米的鸡的肉剪切时所需的力显著更小（6.0千克）。停饲不影响风味特征；然而，停饲0小时的鸡的肉颜色更深、更红。日粮显著影响感官特征。饲喂玉米的鸡的肉的肉汤评分显著高于饲喂小麦或高粱的鸡的肉。日粮和停饲显著影响感官质地。与饲喂玉米或高粱的鸡的肉相比，饲喂小麦的鸡的肉更硬、更有黏性、更耐咀嚼，且颗粒尺寸更大。与停饲8小时的鸡的肉相比，停饲0小时的鸡的肉的水分释放值更低，牙齿嵌入值更高。日粮碳水化合物来源似乎对肉鸡胸肉的风味和质地有可测量的影响。
