College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605, USA.
Poult Sci. 2020 Jun;99(6):3292-3298. doi: 10.1016/j.psj.2019.12.072. Epub 2020 Mar 19.
The objective of this study was to compare the relationships between instrumental texture measurements and subjective woody breast (WB) scores in raw broiler breast fillets. A total of 181 broiler breast fillets were scored based on palpable hardness and rigidity ranging from 1.0 to 3.0 in 0.5 increments. Texture properties of raw fillets were measured with 3 different instrumental methods: compression force, blunt Meullenet-Owens Razor Shear (BMORS), and Meullenet-Owens Razor Shear (MORS). Compression force was measured based on % of fillet height (30%) and distance (10 mm). Blunt Meullenet-Owens Razor Shear and MORS measurements included peak force, energy, and peak counts. One-way ANOVA of instrumental texture measurements were performed. Spearman correlations between WB scores and instrumental texture measurements and Pearson correlations between 3 instrumental measurements were analyzed. ANOVA results showed that the best means separations between WB scores were found with the compression method. The weakest means separations were observed with MORS force and BMORS peak counts. Spearman correlation coefficients showed that there were significant relationships between WB scores and instrumental measurements. The strongest correlations were found between subjective WB scores and compression force measurements (r = 0.58-0.73, P < 0.0001), followed by BMORS force and energy (r = 0.55-0.56, P < 0 0.0001), MORS energy and peak count (r = 0.47-0.50, P < 0 0.0001), and BMORS peak count (r = -0.18, P = 0.015). The weakest correlation was found between the WB scores and MORS force (r = 0.17, P = 0.023). Pearson correlation coefficients between 3 different instrumental texture methods were also significant (P < 0.0001). These results demonstrate that there are significant correlations between subjective WB scores and instrumental texture measurements but that correlation strength varies with the instrumental method. Instrumental texture measurements can be used as references for subjective WB scores. Compression force method has the best potential for assessing subjective WB condition scores.
本研究旨在比较仪器纹理测量值与生鸡胸肉片主观木质鸡胸（WB）评分之间的关系。总共对 181 块鸡胸肉片进行了评分，根据可触及的硬度和刚性在 0.5 增量范围内从 1.0 到 3.0 进行评分。使用 3 种不同的仪器方法测量生肉片的质地特性：压缩力、钝型穆伦内特-欧文斯剃刀剪切力（BMORS）和穆伦内特-欧文斯剃刀剪切力（MORS）。压缩力基于肉片高度的百分比（30%）和距离（10 毫米）进行测量。钝型穆伦内特-欧文斯剃刀剪切力和 MORS 测量值包括峰值力、能量和峰值计数。对仪器纹理测量值进行单向方差分析。分析 WB 评分与仪器纹理测量值之间的斯皮尔曼相关关系，以及 3 种仪器测量值之间的皮尔逊相关关系。方差分析结果表明，在 WB 评分之间进行最佳均值分离的是压缩法。MORS 力和 BMORS 峰值计数的均值分离效果最差。斯皮尔曼相关系数表明，WB 评分与仪器测量值之间存在显著关系。最强的相关性是在主观 WB 评分与压缩力测量值之间（r=0.58-0.73，P<0.0001），其次是 BMORS 力和能量（r=0.55-0.56，P<0.0001），MORS 能量和峰值计数（r=0.47-0.50，P<0.0001），以及 BMORS 峰值计数（r=-0.18，P=0.015）。WB 评分与 MORS 力之间的相关性最弱（r=0.17，P=0.023）。3 种不同仪器质地方法之间的皮尔逊相关系数也具有显著意义（P<0.0001）。这些结果表明，主观 WB 评分与仪器质地测量值之间存在显著相关性，但相关性强度随仪器方法而变化。仪器质地测量值可作为主观 WB 评分的参考。压缩力法在评估主观 WB 状态评分方面具有最佳潜力。
