Descriptive sensory analysis of marinated and non-marinated wooden breast - Semantic Scholar
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Descriptive sensory analysis of marinated and non-marinated wooden breast
fillet portions1
A. D. Maxwell,∗ B. C. Bowker,†,2 H. Zhuang,† D. Chatterjee,† and K. Adhikari‡
∗
Department of Food Science and Technology, University of Georgia, Athens, GA 30605; † USDA, Agricultural
Research Service, U.S. National Poultry Research Center, Athens, GA 30605; and ‡ Department of Food Science
and Technology, University of Georgia, Griffin, GA 30223
ABSTRACT The wooden breast (WB) myopathy in- panelists) was conducted to evaluate visual, texture,
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fluences muscle composition and texture characteris- and flavor attributes (0–15 point scale) of breast por-
tics in broiler breast meat. It is unknown if marina- tions along with Warner-Bratzler shear force. Signif-
tion reduces the negative influence of WB on meat icant interaction effects between WB and marination
sensory quality or if WB effects are uniform through- were not observed for the sensory attributes. Greater
out the Pectoralis major. The objective of this study springiness, cohesiveness, hardness, fibrousness, and
was to determine the effects of marination on the sen- chewiness scores were observed in WB samples (P <
sory attributes and instrumental shear force measure- 0.001). Marination decreased cohesiveness, hardness,
ments of the ventral (skin-side) and dorsal (bone-side) and chewiness (P < 0.05) and increased juiciness (P =
portions of normal and severe WB meat. Sixty but- 0.002). The effects of WB on sensory texture attributes
terfly fillets (30 normal and 30 severe WB) were se- were more apparent in the ventral portions of the breast
lected from the deboning line of a commercial process- fillets. Flavor attributes (salty and brothy) increased
ing plant. Individual fillets were portioned into ventral (P < 0.001) with marination. In non-marinated sam-
and dorsal halves. Portions from one side of each but- ples, shear force was similar between normal and WB
terfly were used as non-marinated controls, and por- samples. In marinated samples, however, shear force
tions from the other side were vacuum-tumble mar- was greater (P < 0.001) in WB samples. Data sug-
inated (16 rpm, −0.6 atm, 4◦ C, 20 min) with 20% gest that the WB effect on meat sensory quality is
(wt/wt) marinade to meat ratio. Marinade was for- not uniform throughout the Pectoralis major and that
mulated to target a concentration of 0.75% (w/v) salt WB-related differences in cooked meat sensory texture
and 0.45% (w/v) sodium tripolyphosphate in the fi- attributes are lessened but not eliminated by vacuum-
nal product. Descriptive sensory analysis (9 trained tumbling marination.
Key words: breast meat quality, descriptive sensory analysis, marination, meat texture, wooden breast
2018 Poultry Science 97:2971–2978
http://dx.doi.org/10.3382/ps/pey145
INTRODUCTION paired technological meat quality (increased cook loss,
reduced marinade uptake), and altered muscle composi-
The wooden breast (WB) condition is an emerging tion with greater fat and connective tissue content (Si-
myopathy that occurs in the Pectoralis major muscle hvo et al., 2014; Mudalal et al., 2015; Tijare et al., 2016;
of broilers. The WB myopathy is known to have a pro- Kuttappan et al., 2017). It has also been reported that
foundly negative influence on breast meat quality char- breast meat with the WB condition exhibits altered raw
acteristics. Fillets with the WB myopathy often have and cooked meat texture characteristics (Chatterjee et
visual quality defects (out-bulging shape, viscous fluid al., 2016; Tasoniero et al., 2016; Soglia et al., 2016b).
on the surface, white striping, and hemorrhaging), im- Although much data has been reported on instru-
mental texture measurements in WB fillets, only a few
Published by Oxford University Press on behalf of Poultry Science studies have investigated the impact of the WB my-
Association 2018. This work is written by (a) US Government em- opathy on sensory perception (Tasoniero et al., 2016;
ployee(s) and is in the public domain in the US. Sanchez-Brambila et al., 2017). In the sensory evalua-
Received September 29, 2017.
Accepted March 23, 2018.
tion of meat, connective tissue, fat content, and cook
1
The use of trade, firm, or corporation names in this publication is loss can directly impact sensory texture attributes such
for the information and convenience of the reader. Such use does not as tenderness and juiciness (Bailey, 1985; Shorthose
constitute an official endorsement or approval by the United States and Harris, 1991; Purslow, 2005; Hopkins et al., 2006;
Department of Agriculture or the Agricultural Research Service of any
product or service to the exclusion of others that may be suitable. Hughes et al., 2014). These traits are altered in WB
2
Corresponding author: brian.bowker@ars.usda.gov fillets. Breast meat with the WB myopathy has more
2971
2972 MAXWELL ET AL.
connective tissue and intramuscular fat and less muscle using a deli slicer (Berkel X13E-PLUS, Illinois Tool
protein (Soglia et al., 2016a,b). Many of the distinct Works Inc., Glenview, IL) such that the dorsal por-
macroscopic characteristics and myopathic lesions as- tions were approximately 2.5 cm thick. The ventral
sociated with the WB myopathy are more evident on and dorsal portions from one side of each butterfly
the ventral-cranial surface of the breast muscle (Sihvo were designated as non-marinated controls and the ven-
et al., 2014; Clark and Velleman, 2016; Soglia et al., tral and dorsal portions from the other side of each
2016b). Because of these intramuscular variations, it is butterfly were marinated. Portions were individually
hypothesized that WB effects on sensory attributes are tagged to maintain their identification throughout the
not uniform throughout the breast muscle. experiment. Marinated samples were vacuum-tumbled
Marination with a salt-phosphate based marinade is (model: DVTS 30 V.S, Daniels Food Equipment, Park-
often used to enhance the yield and quality character- ers Prairie, MN) for 20 min at 16 rpm, −0.6 atm, and
istics of poultry meat products. The WB condition is 4◦ C with marinade at a 20% (wt/wt) marinade to meat
known to reduce marinade absorption in breast fillets ratio. Marinade contained 5% NaCl and 3% sodium
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(Mudalal et al., 2015; Tijare et al., 2016). However, tripolyphosphate (Innophos, Inc., Cranbury, NJ) and
the effects of marination on the sensory attributes of was formulated with a targeted final concentration of
breast fillets with the WB myopathy are unknown. In 0.75% NaCl and 0.45% phosphate in the final prod-
order to understand better how WB related changes uct. After vacuum tumbling or 4◦ C storage (controls),
in the muscle tissue influence eating quality, additional samples were placed on a covered wire rack and stored
research is needed to assess the sensory attributes of overnight. Marinade uptake and retention were mea-
both non-marinated and marinated WB fillets. Thus, sured and reported in a companion paper (Bowker
the objective of this study was to investigate the in- et al., 2018).
teracting effects of the WB myopathy, marination, and
fillet portion (dorsal and ventral) on the attributes of
broiler breast fillets using descriptive sensory analysis Cooked Sample Preparation
and Warner-Bratzler shear force.
Portioned fillets were individually vacuum sealed in
cook bags (Model S-19,800, Uline, Pleasant Prairie,
MATERIALS AND METHODS WI), and cooked to an internal temperature of 78˚C
in a combi-steam oven (MCS-6, Henny Penny Corpora-
Sample Selection and Scoring tion, Eaton, OH). The internal temperatures were mon-
Boneless, skinless butterfly breast fillets were col- itored in the thickest part of each portioned fillet with
lected from the deboning line of a commercial broiler a hand-held digital thermometer fitted with hypoder-
processing plant at approximately 3 h postmortem. mic needle probes (Doric Digital Thermometer, Model
Samples were placed in plastic bags and transported 450-ET; Doric Scientific, San Diego, CA). The cooked
(∼45 min) on ice to the U.S. National Poultry Research samples were drained of liquid and patted dry with pa-
Center (Athens, GA) where they were assigned identi- per towels. Two 1.9-cm-wide strips were then removed
fication numbers, trimmed, and separated into left and from the breast portion by cutting next to a template
right halves. Individual breast fillets were then catego- aligned parallel to the muscle fibers and adjacent to
rized as normal (no WB) or severe WB based on palpa- the cranial end (Figure 1). One strip was used for sen-
ble hardness and muscle rigidity throughout the fillet, sory evaluation, while the other strip was used for in-
and the presence of a ridge-like bulge, similar to previ- strumental shear testing. The muscle strip for sensory
ously published criteria (Tijare et al., 2016). Over 3 sep- evaluation was trimmed into two 1.9 × 1.9 cm cubes
arate trial runs (replications), a total of 120 individual which were served to panelists in a monadic sequential
breast fillets from 60 butterfly fillets (30 normal and 30 presentation scheme. Each panelist received two cubes
severe WB) were utilized in this study. Only butterfly from each of the 8 treatments in soufflé cups with wa-
fillets that exhibited equal WB scores between the left ter, unsalted soda crackers, and apple slices to rinse and
and right Pectoralis major muscles were selected for use. cleanse their palette.
For each butterfly fillet, samples from one side (left or
right) were marinated while the samples from the oppo-
site side served as non-marinated controls. Thus, sam-
Descriptive Sensory Analysis
ples from 10 fillets per category (normal and WB) were Sensory analysis was performed using a descriptive
assigned to each treatment (control and marinated) for panel of 9 trained panelists with long standing experi-
each of the 3 experimental replications. ence of 2–3 years (200+ h of experience) at the U.S. Na-
tional Poultry Research Center, Athens, GA. The pan-
Sample Portioning and Marination elists took part in a 3-week orientation training session
to familiarize themselves with the sensory attributes
At 24 h postmortem both the left and right fil- and to evaluate the descriptors from the lexicons used
lets from each butterfly were horizontally portioned for repeatability and consistency, similar to Lyon and
into ventral (skin-side) and dorsal (bone-side) portions Lyon (1996) and Cavitt et al. (2004). The descriptiveSENSORY ANALYSIS OF MARINATED WOODEN BREAST 2973
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Figure 1. Sampling scheme for cooked broiler breast fillet portions. From both the ventral and dorsal fillet portions, 1.9-cm wide strips were
obtained for sensory evaluation (Strip B) and Warner-Bratzler shear force measurements (Strip C). Two 1.9 × 1.9 cm cubes (S1 and S2) were
removed from Strip B and presented to panelists for sensory evaluation. Strip C was used for instrumental texture analysis with shearing at
points WB1 and WB2. Strips A and D were discarded and not utilized for analysis.
panel used standard visual, meat texture, and flavor in the model as fixed effects. Experimental replication,
lexicons to obtain attribute profiles of the breast meat butterfly fillet, and panelist were treated as random ef-
samples. The visual attribute of color was measured us- fects. Least square means were separated statistically
ing color chips associated with varying hues of cooked with the Tukey’s HSD method and significance level
chicken. Texture attributes related to partial compres- was set at P < 0.05. Principal component analysis
sion (springiness), first bite/chew (cohesiveness, hard- (PCA) was carried out on the mean attribute score ×
ness), and chewdown (fibrousness, juiciness, chewiness) sample data matrix using XLSTAT (Addinsoft, New
were evaluated for the breast meat samples (Table 1). York, NY, USA).
Flavor attributes of basic tastes (salt and sour) and
the aromatic attribute of brothy were also evaluated
(Table 1). All intensities for each attribute were pre- RESULTS AND DISCUSSION
sented on a 0–15 point scale using the SpectrumTM
Descriptive Analysis Method, with references assigned The physical and meat quality characteristics of the
for comparison of intensities to the breast fillet sample. raw breast fillets used in this study are reported in a
Data were collected with Compusense R Cloud (Com- companion paper (Bowker et al., 2018). Fillets with
pusense Inc., Guelph, Canada). the WB condition exhibited increased white striping,
muscle pH, and drip loss. Average fillet weights were
similar between normal (497 ± 59 g) and WB samples
Warner-Bratzler Shear Force Determination (523 ± 69 g). Samples from WB fillets exhibited lower
marinade uptake than normal samples (ventral portion
After cooling to ambient temperature (20˚C) fol-
5.2% vs. 8.4%; dorsal portion 10.8% vs. 19.1%). Sam-
lowing cooking, the muscle strip designated for shear
ples from WB fillets also exhibited greater cook loss
force analysis was sheared in two locations perpen-
than normal fillets in both non-marinated (ventral por-
dicular to muscle fiber orientation. Warner-Bratzler
tion 23.4% vs. 20.0%; dorsal portion 26.9% vs. 21.8%)
shear force values (kg) were measured using a Tex-
and marinated samples (ventral portion 22.4% vs.
ture Analyzer (Model TA-XT-plus, Texture Tech-
11.8%; dorsal portion 17.0% vs. 15.9%). Others have
nologies Corp, Hamilton, MA) equipped with a
also observed reduced marinade uptake and increased
50-kg load cell and a V-shaped blade slice-shear de-
cooking loss in breast meat with the WB condition
vice according to the methods reported by Lyon and
(Mudalal et al., 2015; Tijare et al., 2016). In the current
Lyon (1996).
study, the influence of the WB condition, marination,
and fillet portion on ten sensory attributes and cooked
Statistical Analysis meat shear force were evaluated. A significant three-
way interaction between these factors was not observed
Data were subjected to a three-way ANOVA using for any of the measured variables. The sensory attribute
the mixed model procedure of SAS (Version 9.4, SAS scores presented in Tables 2 and 3 reflect the two way
Institute, Cary, NC). Marination treatment, WB cate- interaction effects and main effects of WB, marination,
gory, fillet portion, and their interactions were included and fillet portion.2974 MAXWELL ET AL.
Table 1. Lexicon used for analyzing the texture, aroma, and flavor attributes of breast meat.
Term Definition Technique Reference and Scaling
Partial Compression:
Springiness The rate at which the sample returns to its Compress the sample partially with molars Cream cheese 2.0
original shape without breaking the sample Pound Cake 5.0
Soft Pretzel 7.0
Gummy Bear 15.0
First Bite/Chew:
Cohesiveness The amount of the sample that deforms Place the sample between molars or incisors Corn Bread 1.0
rather than splits apart, cracks, or breaks and fully compress sample. American Cheese 5.0
Soft Pretzel 8.0
Gum 15.0
Hardness The force required to fully compress the Compress or bite through sample one time Cream Cheese 1.0
sample with molars American Cheese 4.5
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Olive 6.0
Bordeaux Cookie 8.0
Life Saver 14.5
Chewdown Characteristics:
Fibrousness The amount of grinding of fibers required to Place sample between molars and chew Apple 2.0
chew through the sample 10–12 times. Evaluate during chewing Dried Apricot 5.0
Pineapple 7.5
Celery 10.0
Beef Jerky 15.0
Juiciness The amount of moisture coming from the Place sample between molars and chew 3–5 Banana 1.0
sample times. Evaluate during chewing Mushroom 4.0
Cucumber 8.0
Watermelon 15.0
Chewiness The amount of work to chew the sample to Chew 1 bite per second Rye Bread 1.8
the point of swallowing; the cumulative Gum Drop 5.8
attribute from the first to the last chew. Tootsie Roll 12.7
Basic Tastes:
Salt The basic taste, perceived on the tongue, Sodium chloride solutions in filtered water 2% solution 2.0
stimulated by sodium salt, especially 5% solution 5.0
sodium chloride 10% solution 10.0
15% solution 15.0
Sour The basic taste, perceived on the tongue, Citric acid solutions in filtered water 5% solution 2.0
stimulated by acids, such as citric acid 8% solution 5.0
15% solution 10.0
20% solution 15.0
Aromatics:
Brothy Aromatic associated with boiled meat, soup, Chicken stock solutions in filtered water 30% solution Low
stock. Weak meaty note. 70% solution Med
100% solution High
Texture attributes measured during partial compres- normals. The WB effects on chewiness and fibrousness,
sion and the first bite included springiness, cohesive- however, were only observed in the ventral portions.
ness, and hardness (Table 2). Overall, the sensory scores Marination increased juiciness and decreased chewiness
for all three of these texture attributes were greater in in both the ventral and dorsal portions. Decreases in
fillets with the WB condition in both control and mar- fibrousness due to marination were only observed in
inated samples. The WB effects on springiness, cohe- the dorsal portions. In WB fillets, greater fibrousness
siveness, and hardness were more severe in the ventral and chewiness scores were observed in the ventral por-
portions of the fillets than the dorsal portions. Mar- tions of the fillets than the dorsal portions. In normal
ination decreased cohesiveness and hardness, but did fillets, fibrousness and chewiness were similar between
not influence springiness. The decrease in hardness due the dorsal and ventral portions.
to marination, however, was only observed in the dor- The increased hardness, fibrousness, chewiness,
sal portions of the fillets. In WB samples, springiness, springiness, and cohesiveness observed in WB fillets in
cohesiveness, and hardness scores were greater in the this study are consistent with past research. Descriptive
ventral portions than the dorsal portions of the fillets. sensory analysis of frozen-thawed breast fillets found
The chewdown texture attributes measured in this that hardness and springiness were greater in WB fil-
study included fibrousness, juiciness, and chewiness lets (Sanchez-Brambila et al., 2017) and that tough-
(Table 2). Such attributes are perceived after multiple ness scores were greater in breast fillets exhibiting WB
chews until the point of swallowing or expectoration. In and white striping (Tasoniero et al., 2016). In the cur-
both control and marinated samples, chewiness and fi- rent study, cooked meat texture was also assessed us-
brousness were greater in WB fillets when compared to ing instrumental shear force measurements (Figure 2).SENSORY ANALYSIS OF MARINATED WOODEN BREAST 2975
Table 2. Partial compression (springiness), first bite/chew (cohesiveness, hardness), and
chewdown (fibrousness, juiciness, chewiness) texture attributes of breast meat (lsmeans).
Springiness Cohesiveness Hardness Fibrousness Juiciness Chewiness
Main Effects:
Normal 5.7b 5.2b 5.2b 3.9b 4.5a 4.9b
WB 7.0a 6.4a 5.8a 4.9a 4.2a 5.6a
SEM (0.6) (0.4) (0.4) (0.7) (0.4) (0.3)
Control 6.4a 6.0a 5.7a 4.7a 4.1b 5.4a
Marinated 6.3a 5.6b 5.4b 4.2a 4.7a 5.1b
SEM (0.6) (0.4) (0.4) (0.7) (0.4) (0.3)
Ventral 6.7a 6.2a 5.7a 4.7a 4.4a 5.4a
Dorsal 6.0b 5.4b 5.3b 4.1b 4.3a 5.1b
SEM (0.6) (0.4) (0.4) (0.7) (0.4) (0.3)
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Two-Way Interaction Effects:
Control Normal 5.9b 5.6b 5.3b,c 4.1b,c 4.3a,b 5.0b,c
WB 7.0a 6.5a 6.0a 5.2a 3.8b 5.8a
Marinated Normal 5.6b 4.9c 5.1c 3.7c 4.8a 4.8c
WB 7.0a 6.3a 5.7b 4. 7a,b 4.6a 5.4b
SEM (0.7) (0.5) (0.4) (0.7) (0.5) (0.4)
Control Ventral 6.8a 6.5a 5.7a 4.7a 4.1b 5.6a
Dorsal 6.1b 5.6b,c 5.6a 4.6a 4.0b 5.2a,b
Marinated Ventral 6.7a 6.0a,b 5.7a 4.8a 4.7a 5.2a,b
Dorsal 5.9b 5.2c 5.0b 3.6b 4.6a 4.9b
SEM (0.6) (0.5) (0.4) (0.7) (0.5) (0.3)
Normal Ventral 5.8b,c 5.3b 5.3b 3.8b 4.7a 4.9b
Dorsal 5.6c 5.1b 5.2b 4.0b 4.4a,b 4.9b
WB Ventral 7.6a 7.1a 6.2a 5.6a 4.1b 5.9a
Dorsal 6.4b 5.7b 5.5b 4.3b 4.3a,b 5.3b
SEM (0.7) (0.5) (0.4) (0.7) (0.5) (0.4)
Factor Significance:
∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗ ∗∗∗
Category (Cat) NS
∗ ∗ ∗∗ ∗
Treatment (Trt) NS NS
∗∗∗ ∗∗∗ ∗∗ ∗ ∗
Portion (Port) NS
Trt × Cat NS NS NS NS NS NS
∗ ∗
Trt × Port NS NS NS NS
∗∗ ∗∗∗ ∗∗ ∗∗
Cat × Port NS NS
Cat × Trt × Port NS NS NS NS NS NS
a-c
lsmeans within an attribute and effect lacking a common superscript differ (P < 0.05).
∗∗∗
P < 0.001; ∗∗ P < 0.01; ∗ P < 0.05; NS = not significant.
A significant interaction (P < 0.001) was observed be- The altered texture characteristics observed in the
tween treatment and WB category. In non-marinated WB meat in this study were likely due to compositional
samples, Warner-Bratzler shear force was similar be- changes in the muscle tissue. Breast fillets exhibiting
tween normal and WB fillets. However, in marinated the WB myopathy typically have increased moisture,
samples, WB fillets exhibited greater shear force than fat, and collagen content and decreased protein con-
normal fillets in both the ventral and dorsal portions. tent (Soglia et al., 2016a,b). In breast meat from young
Mudalal and others (2015) similarly observed greater birds, intramuscular collagen is not typically thought
cooked shear force values in marinated breast samples to play a major role in cooked meat tenderness (Naka-
exhibiting the WB and white striping myopathies. Mar- mura et al., 1975). However, in breast fillets with the
ination had minimal impact on the shear force of WB WB myopathy, the increased fibrosis within the muscle
samples but caused a significant decrease in the shear tissue (Soglia et al., 2016a,b) may be sufficient to di-
force of normal samples. This is likely due to the fact rectly influence cooked meat texture. Furthermore, the
that WB fillets had lower marinade uptake and reten- increased moisture loss that occurs in WB meat dur-
tion than normal fillets (Bowker et al., 2018). Previ- ing cooking may potentially influence texture charac-
ous reports on the impact of WB on cooked meat shear teristics by increasing muscle fiber shrinkage and pack-
force have varied in their findings. Similar to the data in ing density (Huff-Lonergan and Lonergan, 2005). With
this experiment, several studies have reported that the regards to the marinated samples in this study, it is also
WB condition does not have a significant influence on likely that the texture attributes of the WB fillets were
Warner-Bratzler shear force (Mudalal et al., 2015; Dalle influenced by the altered muscle composition causing
Zotte et al., 2017; Sanchez-Brambila et al., 2017) in reduced marinade uptake and retention.
non-marinated meat. However, Tasoniero et al. (2016) The incorporation of salt and phosphates into meat
observed greater Warner-Bratzler shear force values in improves the ability of the muscle tissue to absorb
non-marinated samples with both WB and white strip- and retain moisture. The enhanced moisture con-
ing. tent of marinated samples in the current study likely2976 MAXWELL ET AL.
Table 3. Basic taste (salty, sour), aromatic (brothy), and color contributed to these samples exhibiting decreased co-
attributes of breast meat (lsmeans). hesiveness, hardness, and chewiness and increased juici-
Salty Sour Brothy Color
ness compared to non-marinated controls. It is impor-
tant to note that none of the sensory texture attributes
Main Effects: exhibited a significant treatment by WB interaction ef-
Normal 4.4a 2.3a 5.1a 3.5b fect. This suggests that even though marination can im-
WB 4.0a 1.8b 5.1a 4.2a
SEM (0.4) (0.5) (0.7) (0.3) prove the texture attributes of WB fillets, differences in
Control 2.7b 2.1a 4.4b 3.9a breast meat texture due to the WB myopathy can still
Marinated 5.7a 2.0a 5.8a 3.9a be detected following marination.
SEM (0.4) (0.5) (0.6) (0.3)
Ventral 3.8b 2.2a 5.1a 4.0a Marination enhanced the flavor and aromatic sen-
Dorsal 4.6a 1.9a 5.2a 3.7a sory attributes measured in this study (Table 3). As ex-
SEM (0.4) (0.5) (0.6) (0.3) pected, greater salty flavor and brothy aromatic scores
were observed in marinated samples compared to non-
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Two-Way Interaction Effects:
Control Normal 2.8c 2.5a 4.3b 3.5b marinated controls. Increases in salty and brothy scores
WB 2.7c 1.8b 4.6b 4.2a due to marination were more pronounced in the dor-
Marinated Normal 6.1a 2.2a,b 6.0a 3.6b
WB 5.3b 1.8b 5.6a 4.2a sal portions of the fillets. Neither salty nor brothy at-
SEM (0.4) (0.5) (0.7) (0.3) tributes were influenced by the WB condition. Sourness
Control Ventral 2.9c 2.1a 4.8b,c 3.8a,b was greater in normal fillets, but was not influenced
Dorsal 2.5c 2.1a 4.1c 3.9a,b
Marinated Ventral 4.7b 2.2a 5.4b 4.2a
by marination or fillet portion. Differences in sourness
Dorsal 6.7a 1.7a 6.2a 3.5b scores may have been related to pH differences be-
SEM (0.4) (0.5) (0.7) (0.3) tween normal and WB meat. With regards to visual
Normal Ventral 3.9b 2.6a 5.0a 3.5b attributes, darker color scores were observed in WB fil-
Dorsal 5.0a 2.1a,b 5.3a 3.6b
WB Ventral 3.7b 1.8b 5.2a 4.5a
lets in both control and marinated samples (Table 3).
Dorsal 4.2b 1.7b 5.0a 3.8b The WB effect on color scores, however, was only sig-
SEM (0.4) (0.5) (0.7) (0.3) nificant in the ventral portion of the fillets. This is con-
Factor Significance: sistent with data showing that the ventral surface of
∗∗ ∗∗
Category (Cat) NS NS intact breast fillets with the WB myopathy exhibit dis-
∗∗∗ ∗∗∗
Treatment (Trt) NS NS coloration upon cooking (Zhuang and Bowker, 2017).
∗∗
Portion (Port) NS NS NS
Trt × Cat NS NS NS NS Fillet portion significantly influenced many of the
∗∗∗ ∗∗
Trt × Port NS NS sensory attributes, particularly in the marinated sam-
∗
Cat × Port NS NS NS ples. For five of the six sensory texture attributes, dif-
Cat × Trt × Port NS NS NS NS
ferences due to the WB myopathy were more apparent
a-c
lsmeans within an attribute and effect lacking a common superscript in the ventral portions of the fillets. This is consis-
differ (P < 0.05).
∗∗∗
P < 0.001; ∗∗ P < 0.01; ∗ P < 0.05; NS = not significant. tent with previous data showing that the morphological
characteristics and myopathic lesions associated with
the WB condition are more severe on the ventral-cranial
Figure 2. Shear force measurements of control (Ctrl) and marinated (Marin) samples from the ventral and dorsal portions of broiler breast
fillets (normal and WB). Lsmeans with different superscripts differ significantly (P < 0.05).SENSORY ANALYSIS OF MARINATED WOODEN BREAST 2977
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Figure 3. Principal Component Analysis of sensory attributes, portioned breast fillet samples, and Warner-Bratzler shear force (WBForce).
Sensory attributes are labeled with circle markers. Samples are labeled with square markers. Sample codes are as follow: NCV (normal, control,
ventral), NCD (normal, control, dorsal), NMV (normal, marinated, ventral), NMD (normal, marinated, dorsal), SCV (severe WB, control, ventral),
SCD (severe WB, control, dorsal), SMV (severe WB, marinated, ventral), and SMD (severe WB, marinated, dorsal).
portion of the Pectoralis major muscle and lessen to- ever, WB samples were most positively correlated to
wards the dorsal surface (Clark and Velleman, 2016; Group 1 texture attributes. The WB marinated dorsal
Soglia et al., 2016b). The significant effects of fillet por- (SMD) portion was the exception as it was negatively
tion on the sensory attributes in this study also may correlated to the texture attribute cluster and more
have been due to the ventral portions of the fillets ab- positively correlated to attributes in Group 2 (salty,
sorbing less marinade than the dorsal portions. sour, brothy, juiciness). This suggests that marination
Overall, the WB condition of the fillets had a greater can lead to a reduction in the intensity of hardness,
influence on the sensory texture attributes than the ob- chewiness, and fibrousness in the dorsal portions of WB
jective shear force measurements. This suggests that fillets.
Warner-Bratzler shear force may not be a strong indica- Marinated portions (NMV, NMD, SMD) were pos-
tor of sensory perception in breast fillets with the WB itively correlated with Group 2 attributes (Figure 3).
myopathy. Principal Component Analysis (PCA) was Salty flavor and the brothy aromatic can be attributed
performed to explore the multidimensional relation- to the salt in the marinade producing flavors and aro-
ships among samples and sensory attributes. The first mas reminiscent of poultry-based soups and stocks. As
two dimensions of PCA accounted for 87.70% of the shown in descriptive analysis, marinated portions were
total variance (Figure 3) with PC1 explaining 65.45% higher in salty and brothy flavors than non-marinated
and PC2 explaining 22.25% of the total variance in samples. As expected, both WB and normal marinated
the data. The PC1 and PC2 arranged the sensory at- dorsal portions (SMD and NMD) were closely corre-
tributes into two distinct groups, Group 1: WB-related lated with the juiciness attribute due to marinade up-
attributes (hardness, cohesiveness, fibrousness, chewi- take and retention. However, the marinated WB ven-
ness, springiness, color, and WBForce), and Group 2: tral portion (SMV) was positively correlated to the
marination-related attributes (salty, sour, brothy, and texture. This is also seen in the sensory data, with the
juiciness). marinated WB ventral portions having similar sensory
The PCA biplot (Figure 3) shows that normal scores to non-marinated WB ventral portions. These
samples were generally negatively correlated with the observations indicate that the texture attributes asso-
Group 1 attributes, as these portions did not possess ciated with WB were dominant over the effects of the
the textural intensity scores associated with WB. How- marination.2978 MAXWELL ET AL.
CONCLUSION pH, shear force and eating quality of aged meat from sheep. Aust.
J. Exp. Agric. 46:879–884.
Overall, descriptive panelists could differentiate Huff-Lonergan, E., and S. M. Lonergan. 2005. Mechanisms of water-
holding capacity of meat: the role of postmortem biochemical and
breast fillet samples based on the WB condition and the structural changes. Meat Sci. 71:194–204.
marination treatment using descriptive analysis. These Hughes, J. M., S. K. Oiseth, P. P. Purslow, and R. D. Warner. 2014.
data demonstrated that chewiness, hardness, fibrous- A structural approach to understanding the interactions between
ness, and springiness are attributes closely associated colour, water-holding capacity and tenderness. Meat Sci. 98:520–
532.
with the cooked meat texture of breast fillets exhibit- Kuttappan, V. A., C. M. Owens, C. Coon, B. M. Hargis, and M.
ing the WB myopathy. Marination of samples increased Vazquez-Anon. 2017. Incidence of broiler breast myopathies at 2
the intensity of aromatic and flavor attributes, and de- different ages and its impact on selected raw meat quality param-
creased chewiness, hardness, and cohesiveness. Sensory eters. Poult. Sci. 96:3005–3009.
Lyon, B. G., and C. E. Lyon. 1996. Texture evaluations of cooked,
texture attributes were not uniform throughout the diced broiler breast samples by sensory and mechanical methods.
Pectoralis major muscle. The negative effects of the WB Poult. Sci. 75:813–819.
Downloaded from https://academic.oup.com/ps/article-abstract/97/8/2971/4995764 by guest on 29 January 2019
myopathy on the sensory texture attributes were more Mudalal, S., M. Lorenzi, F. Soglia, C. Cavani, and M. Petracci. 2015.
noticeable in the ventral portions of the breast fillets. Implications of white striping and wooden breast abnormalities
on quality traits of raw and marinated chicken meat. Animal
Data from this study suggest that even though vacuum- 9:728–734.
tumbling marination can be used to improve the sen- Nakamura, R., S. Sekoguchi, and Y. Sato. 1975. The contribution of
sory attributes of WB fillets, differences in cooked tex- intramuscular collagen to the tenderness of meat from chickens
with different ages. Poult. Sci. 54:1604–1612.
ture characteristics due to the WB myopathy are still Purslow, P. P. 2005. Intramuscular connective tissue and its role in
detectable in marinated broiler breast meat, predomi- meat quality. Meat Sci. 70:435–447.
nantly in the ventral portion of the fillet. Sanchez-Brambila, G., D. Chatterjee, B. Bowker, and H. Zhuang.
2017. Descriptive texture analyses of cooked patties made of
chicken breast with the woody breast condition1. Poult. Sci.
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