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Poultry Science, Vol 83, Issue 2, 275-281
Copyright © 2004 by Poultry Science Association

Articles

Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets

BG Lyon, DP Smith, CE Lyon, and EM Savage

USDA, Agricultural Research Service, Russell Research Center, PO Box 5677, Athens, Georgia 30604, USA. bglyon@saa.ars.usda.gov

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 Feed was withdrawn for 0 or 8 h prior to pilot plant processing under simulated commercial conditions.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.


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