caa a22 4500 397567162 CHVBK 20180308164831.0 cr unu---uuuuu 161202e199606 xx s 000 0 eng 10.3382/ps.0750813 doi (NATIONALLICENCE)oxford-10.3382/ps.0750813 Texture Evaluations of Cooked, Diced Broiler Breast Samples by Sensory and Mechanical Methods [Elektronische Daten] [B. G. LYON, C. E. LYON] The texture of cooked chicken breast is usually determined on intact pieces or strips that are representative of the muscle. Researchers emphasize the importance of uniformity of sample size and orientation of fibers to the shearing blades to ensure consistent data from instruments such as shear devices. For sensory evaluations, sample pieces of chicken breasts presented to panelists are often sized as single 2-cm2 or several 1-cm2 pieces. In this study, two sensory and two mechanical procedures were evaluated for efficacy in discerning texture differences in 1-cm2 pieces of cooked chicken. Three postmortem deboning times (2, 6, and 24 h) provided a texture quality spectrum. Sensory characteristics were evaluated by descriptive analysis-trained panel (DA-TP) and by category scales-untrained panel (CS-UP). Twenty-gram breast portions of 1-cm2 pieces were evaluated using a multi-blade Allo-Kramer (AK) shear blade. Warner-Bratzler (WB) shear values of intact 1.9-cm-wide strips were also recorded. Discriminant analysis classification based on CS-UP gave higher error rates (probabilities of misclassification) than classification based on DA-TP. The CS-UP error rates were 0.36 (tender) and 0.65 (juiciness). The error rate of classification by DA-TP was 0.21. Error rates for classification by mechanical devices were 0.30 for WB and 0.21 for AK. Sample size is a consideration in texture evaluation protocols. Smaller sample pieces appear to mask differences in initial chew characteristics and in juiciness that are due to deboning time. © 1996 Poultry Science Association, Inc. Processing and Products nationallicence texture nationallicence sensory nationallicence shear nationallicence Warner-Bratzler nationallicence Allo-Kramer nationallicence LYON B. G. aut LYON C. E. aut Poultry Science Oxford University Press 75/6(1996-06), 813-819 0032-5791 75:6<813 1996 75 ps https://doi.org/10.3382/ps.0750813 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0750813 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- LYON B. G. aut NATIONALLICENCE 700 1- LYON C. E. aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/6(1996-06), 813-819 0032-5791 75:6<813 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford