Descriptive texture analyses of cooked patties made of chicken breast with

the woody breast condition1

G. Sanchez Brambila, Debolina Chatterjee, B. Bowker, and H. Zhuang2

USDA-Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens,
GA 30605–5677

ABSTRACT The woody breast (WB) condition neg- was greater (P < 0.05) in intact WB fillets compared
atively influences the texture characteristics and qual- to that in intact normal fillets, but there was no dif-
ity of intact broiler breast fillets (Pectoralis major). But ference (P > 0.05) between WB and normal patties.
the impact of WB on ground meat is unknown. The ob- There was no difference (P > 0.05) in shear force be-
jective of this study was to evaluate the effects of WB tween normal and WB samples regardless of meat type.
on the texture and cook loss of ground meat made of Sensory analysis showed that average scores of springi-
broiler breast fillets. Broiler breasts (deboned 3 h post- ness and hardness of intact WB fillets were greater than
mortem) were collected on 3 separate trial d from the those of normal fillets (P < 0.05). However, there were
commercial deboning line and classified into normal and no significant differences (P > 0.05) in average scores
severe WB fillet categories. Individual fillets were ei- for sensory attributes cohesiveness, hardness, juiciness,
ther ground and formed into patties or left intact prior fibrous, and rate of breakdown between WB and nor-
to being stored for 7 d at −20◦ C. Samples were then mal patties. WB patties exhibited lower springiness and
cooked directly from the frozen state to an endpoint chewiness scores (P < 0.05) than normal patties. Data
temperature of 76 ◦ C for cook loss, instrumental (pat- suggest that undesirable differences in sensory texture
ties: Allo-Kramer shear; fillets: Warner-Bratzler shear), characteristics between cooked intact WB and normal
and descriptive sensory analysis of texture. Cook loss breast meat can be minimized in a ground product.
Key words: Broiler, sensory evaluation, Allo-Kramer shear, Warner-Bratzler shear, poultry, fillets
2017 Poultry Science 0:1–6
http://dx.doi.org/10.3382/ps/pex118

INTRODUCTION of broilers such as the woody breast (WB) condition.

Raw breast fillets with the WB condition are charac-
Consumption of chicken meat per capita has steadily terized by diffuse hardened areas, overall rigidity, and
increased in the U.S. since the 1960s (National Chicken a ridge-like bulge in breast fillets (Sihvo et al., 2014).
Council, 2016) due to its affordability and nutritional The WB condition negatively affects chicken breast
characteristics. Boneless skinless chicken breast meat is meat quality by changing some of the functional prop-
an excellent, low-fat source of high protein quality. Such erties of the meat with increased fat and connective tis-
nutritional properties not only satisfy consumer trends sue content and decreased muscle protein content of the
but also provide functional attributes that make chicken tissue (Sihvo et al., 2014; Petracci et al., 2015; Soglia
meat useful for further processing and the development et al., 2016a,b). Instrumental texture measurements of
of new meat products. In order to meet the high de- cooked breast meat suggested that fillets with the se-
mands for chicken breast meat, the poultry industry is vere WB condition were harder and chewier than nor-
growing broilers to heavier weights. Unfortunately, with mal breast fillets (Chatterjee et al., 2016). Sensory anal-
this increase in average bird size and growth rate, the yses revealed that cooked WB fillets were perceived as
industry has also observed an increasing incidence of more springy and cohesive than normal fillets (Sanchez
defect conditions in the pectoralis major (fillet) muscles Brambila et al., 2017). The effects of the WB condi-
tion on the sensory texture attributes, however, do not
Published by Oxford University Press on behalf of Poultry Science seem to be uniform throughout the entire pectoralis ma-
Association 2017. This work is written by (a) US Government em- jor muscle. When ventral and dorsal sections of cooked
ployee(s) and is in the public domain in the US.
Received September 30, 2016. WB fillets were analyzed separately, the ventral part
Accepted April 25, 2017. resulted in higher springiness, hardness, fibrousness,
1
Mention of a product or specific equipment does not constitute a and rate of break down scores than the dorsal sections
guarantee or warranty by the U.S. Department of Agriculture and does (Sanchez Brambila et al., 2017). These results indicate
not imply its approval to the exclusion of other products that may also
be suitable. that cooked fillets with the WB condition as whole
2
Corresponding author: [email protected] intact may show inferior texture quality. The quality

1
2 SANCHEZ BRAMBILA ET AL.

could vary with fillet portions. Thus, it is interesting to settings of illuminant D65, 10◦ observer, no specu-
know how grinding whole broiler fillets and mixing the lar component, and an 8 mm aperture. The pH was
ventral and dorsal portions impact the texture quality recorded from the cranial end of the breast using a
of cooked products. spear tipped meat pH probe (HI99163, Hanna Instru-
In fact, due to negative quality effect of the WB ments, Inc., Woonsocket, RI). On each collection day,
condition, broiler processors in the U.S. have started 16 normal fillets and 16 severe WB fillets were chosen
culling WB fillets out from processing line and use them for preparation of fillets or patties (8 fillets for each
for ground-up products (Crews, 2016), such as nuggets. condition and each type of meat product). A total of
Qin (2013) reported that there were no significant dif- 48 chicken breast fillets of each condition were used.
ferences in shear force, binding strength, and cook loss
between chicken nuggets made from ground WB meat
and those made from ground normal breast meat. These Preparation of Fillets and Patties
results suggest that ground WB meat may show dif-
Samples designated for evaluation as intact fillets
ferent meat properties compared with the intact form.
were individually vacuum packed in cooking bags (seal-
However, in Qin’s study, chicken nuggets with WB meat
a-meal bags, the Homes group, El Paso TX). Samples
contained about 40% other ingredients, such as water,
designated for patties were taken for grinding to the
egg liquid, salt, and phosphate. Those ingredients have
sensory laboratory kitchen for its preparation, and in-
been demonstrated to significantly affect water-holding
dividually vacuum packed and frozen. The patties were
capacity (such as cook loss) and/or texture properties
prepared by grinding each fillets separately
of cooked meat. The minimization of negative quality
With a Megaforce 3000 series air-cooled electric meat
effects of the WB condition in this product might be
grinder with a chopper plate of 1/4-inch square hole. Af-
masked by the interaction between those ingredients
ter grinding, the meat was manually homogenized for
and WB meat. In meat study, single ingredient patties
1 min and patties were manually in circular shape (9 cm
have been used to evaluate different meat cuts, fat con-
in diameter and 0.5 cm depth). Patties were then indi-
tents, and cooking methods on sensory characteristics
vidually vacuum packed in cooking bags. All samples
(Love and Prusa, 1992; Brewer, 2012; Blackmon et al.,
(intact and patties) were stored at −20◦ C until cooking
2015).
for sensory and instrumental texture evaluation.
With broiler meat, Acton (1972) demonstrated that
grinding by itself promoted ease of extracting surface
soluble proteins, reduced cooking loss, and increased Cooking and Sample Preparation
binding strength. Thus, we hypothesized that the neg-
ative influence of the WB condition on cooked meat For each day of testing, samples were cooked directly
texture quality and cook loss could be reduced by just from their frozen stage in a Henny Penny MCS-6 combi
grinding intact WB fillets. In the present study, the oven (Henny Penny Corp., Eaton, Ohio) at a 183 ◦ F
texture properties and cook loss of a ground breast fil- (83.88 ◦ C) temperature setting (Zhuang and Savage,
lets exhibiting the WB condition were compared with 2008). Patties and fillets were cooked in stainless oven
ground meat product made from normal broiler fillets. pans to an internal temperature of 76 ◦ C. A thermocou-
In addition, the texture property and cook loss of in- ple system (Thermalert TH-8) with hypodermic needle
tact fillets with or without the WB condition were also microprobes (Type MT-23/5, Physitemp Instruments,
evaluated to show the WB influence of on cooked broiler Inc., Clifton NJ), which were inserted into the thick-
breast meat before and after grinding. est part of breast for intact fillets and the center part
for patties, was used for temperature monitoring. After
MATERIAL AND METHODS cooking and before sampling, fillets and patties were
allowed to cool for 5 minutes, then removed from their
Sample Collection and Physical bags and weighed. From each cooked fillet 2 strips (A
Measurements and B) from the cranial section were removed. Each
strip was 1.9 cm wide and cut parallel to the muscle
Broiler breast fillets (Pectoralis major) were collected fibers following the diagram presented by Lyon and
on 3 different trial d from a commercial deboning line Lyon (1996). Section A from each fillet was used for
at 3 h postmortem, packed in plastic bags on ice, and sensory evaluation, while section B was used for shear
transported (40 min) to the U.S. National Poultry Re- force (Warner-Bratzler shear force). From section A of
search Center (Athens, GA). Fillets were classified as each fillet, 1.2 cm cubes were cut and placed in cov-
either normal or severe WB based on the prevalence and ered aluminum foil cups. Patties were cut into 8 indi-
severity of diffuse hardened areas throughout the breast vidual wedges using an apple slicer and placed in cov-
muscle and overall fillet rigidity (Sihvo et al., 2014). ered aluminum foil cups. Meat samples were maintained
Breast fillets were trimmed and color (CIE L∗ a∗ b∗ ) at 45 ◦ C, which is selected to equilibrate the tempera-
and pH were recorded. Color was measured on the ture of samples and insure that the serving tempera-
dorsal surface of each fillet with a Minolta CM-700d ture of meat samples is consistently close to 38 ◦ C, in
spectrophotometer (Konica Minolta, Ramsey NJ) with a holding cabinet oven (Henny Penny MP-941 Corp.,
 TEXTURE OF WOODY BREAST PATTIES 3
Eaton, Ohio) for approximate 10 min prior to sensory Table 1. Mean comparisons of pH and color measurements
texture evaluation. (CIELAB) of raw intact normal and woody breast fillets (Mean
± SD, n = 48) and white striping scores, cook loss, and shear
force of normal and woody breast fillets and patties (Mean ±
SD, n = 24).

Sensory Evaluation PARAMETER/MEAT TYPE NORMAL WOODY BREAST

Two pieces of each sample type (fillet and patty) from pH

pH 5.9b ± 0.1 6.0a ± 0.6
both normal and WB fillets were served to the pan-
elist one at a time. Samples were presented to the sen- CIELAB color
L∗ 59.0 ± 3.0 59.5 ± 6.8
sory panel using a randomized complete block design a∗ − 0.7 ± 0.9 − 0.7 ± 0.9
in a monadic order with a 15 min recess between sam- b∗ 10.2 ± 1.7 10.8 ± 2.5
ples. References for calibration were provided to each White striping (score)∗
of the panelists, and panelists were instructed to bite Fillets 1.1b 2.3a
Patties 1.1b 2.5a
the meat with their molars by pressing the meat sam-
ple along the longitudinal directions of the fibers. The Cook Loss (%)
Fillets 26.3b ± 3.6 30.4a ± 4.5
evaluations were carried out in individual booths. Wa- Patties 29.0 ± 2.2 31.0 ± 4.4
ter, apple wedges, and unsalted crackers were provided Shear Force (cooked meat)
for cleansing the palate between evaluations. Fillets (Warner Bratzler) 5.0 ± 2.3 4.7 ± 3.0
Sensory trials for each replication were conducted Patties (Allo Kramer) 1.2 ± 0.2 1.1 ± 0.2
by an 8-member trained sensory panel, each member a,b
Mean values with no common subscript in the same row are signif-
of which was trained in chicken meat texture profil- icantly different (P < 0.05).
∗
ing in 48 sessions of 2 h each with more than 1 year White striping score: 1 = Normal; 3 = Severe.
of experiences with descriptive sensory texture profil-
ing of cooked chicken breast meat (Sanchez Brambila Statistical Analysis
et al., 2016), using a Spectrum-like descriptive anal-
Physical measurements including color, pH, cook
yses method in individual booths and Compusense R

loss (%), Warner-Bratzler, and Allo-Kramer shear force

five software 5.4 to record evaluation scores. The per-
(Table 1) and subjective white striping scores were an-
formance of panelists was monitored or validated us-
alyzed using a one-way ANOVA with XLSTAT (VER.
ing the judge and sample interaction plot with 2 to 3
2015 Addinsoft USA). For sensory data, patty and fillet
samples and the spider graph under Panel Performance
data were analyzed separately. The PROC MIXED pro-
function in Compusense Cloud. Scores were based on a
cedure of SAS (Version 9.2, SAS Institute Inc., Cary,
0 to 15 intensity scale using previously reported meth-
NC) was used with the WB condition included as a
ods (Rutledge, 2004; Meilgraard et al., 2007) and in-
fixed effect and replication, panel, and replication-panel
ternally developed reference standards for both intact
interaction as random effects. In all statistical analyses,
fillets and patties. A total of 10 texture attributes were
treatment means were separated with the TDIFF test
evaluated in order of appearance in perception: Phase I:
at a significance level of 0.05.
springiness, cohesiveness, hardness and juiciness; Phase
II: cohesiveness of mass, bolus size, wetness of mass
and fibrousness, and Phase III: rate of breakdown and RESULTS AND DISCUSSION
chewiness (Sanchez Brambila et al., 2016).
Physical properties of raw chicken breasts (weight,
pH, and color) were measured at approximately 4 h
postmortem. The average raw fillet weights (315 ±
Instrumental Texture Measurement 16 for normal and 463 ± 17 for WB) were different
(P < 0.05) between the 2 groups, confirming that WB
For instrumental texture analysis, Warner-Bratzler fillets are typically heavier than normal breast fillets
and Allo-Kramer shear force values were measured on (Dalle Zotte et al., 2014; Mudalal et al., 2015; Chat-
intact fillets and patties, respectively. Peak shear force terjee et al., 2016). Meat pH values were found to be
(kg) measurements were carried out using a TA-XT greater (P < 0.05) in severe WB fillets compared to
plus Texture Analyzer, equipped with Texture Expo- normal fillets, which was also similar to previous re-
nent Version 4.0.13.0 software (Texture Technologies ports (Dalle Zotte et al., 2014; Mudalal et al., 2015;
Corp., Scarsdale, NY). Warner-Bratzler shear blade at- Chatterjee et al., 2016; Sanchez Brambila et al., 2017).
tachment was used on section B of each fillet samples The CIELAB color measurements in this study were
(1.9 cm) at a test speed of 4 mm/sec. Each strip was not different (P > 0.05) between the WB and normal
sheared perpendicular to muscle fiber direction, as pre- groups regardless of color parameter. Color is a com-
sented by Zhuang and Savage (2009). An Allo-Kramer monly measured attribute for raw WB fillets. So far
shear compression cell with 5 blades was used with a the color data reported in literature have not shown
50 kg load cell at a test speed of 5 mm/sec for chicken consistent relationships between the WB condition and
patties. CIELAB color parameters. In agreement with our data,
4 SANCHEZ BRAMBILA ET AL.
Table 2. Mean comparisons of intensity scores of descriptive sensory attributes
between cooked normal and woody breast fillets and patties. (Mean ± SD, n = 24).

FILLETS PATTIES
Attributes: Normal Woody Normal Woody

Springiness 8.6b
± 1.9 10.0 a
± 1.6 8.0a
± 1.9 7.3b ± 2.2
Hardness 6.2b ± 0.9 6.9a ± 1.2 5.1 ± 0.8 5.0 ± 0.8
Juiciness 3.3 ± 1.6 3.0 ± 1.2 2.3 ± 1.1 2.5 ± 1.3
Cohesiveness of mass 7.0 ± 1.1 7.0 ± 1.2 4.8 ± 1.4 4.5 ± 1.4
Bolus/wad size 7.4 ± 1.5 7.5 ± 1.0 6.5 ± 1.5 6.5 ± 1.4
Wetness of wad 6.7 ± 1.6 7.1 ± 1.4 5.0 ± 1.9 5.4 ± 1.8
Fibrous 6.0 ± 1.6 6.3 ± 1.5 4.5 ± 2.0 4.3 ± 1.7
Rate of breakdown 9.5 ± 1.4 10.0 ± 1.7 8.2 ± 1.3 8.1 ± 1.4
Chewiness 5.2 ± 1.6 5.7 ± 1.8 4.5a ± 1.3 4.0b ± 1.1
a,b
Mean values with no common superscript in the same row within the same product are
significantly different (P < 0.05).

Trocino et al., 2015 found no significant differences be- and increasing binding strength. Chesney et al. (1978),
tween raw WB and normal fillets regardless of CIELAB Cofrades et al. (2004), and Gurika et al. (2012) reported
parameter. However, Dalle Zotte et al. (2014) showed that the degree of meat surface exposure significantly
the color measurements of L∗ a∗ b∗ in WB fillets at the changes the behavior of weight/water loss from the in-
cranial end were significantly greater than those of nor- tact meat during cooking. In addition, the lack of the
mal fillets. Chatterjee et al. (2016) reported a difference difference might have been due to the large standard
only in a∗ value, but Mudalal et al. (2015) noted the dif- deviation for WB patties, cook loss of which ranged
ference only in b∗ value. These indicate that the breast from 21.2 to 40.4% compared with the range from 26.3
fillets selected in this study were of initial quality sim- to 33.9% for normal patties in the current study. These
ilar to the raw fillets described in previous reports for factors likely influenced the cook loss results found in
the WB condition. the ground meat patties. Data from the current study
The amount of moisture lost from breast meat dur- suggest that grinding WB fillets may mitigate the nega-
ing heating is important from both a product yield and tive influence of the WB condition on breast meat cook
an eating quality perspective. As expected, our results loss. Further studies are needed to confirm the effect of
showed that WB fillets had greater cook loss (P < 0.05) WB on cook loss of patties or ground products.
than normal breast fillets and confirmed past reports No differences in either Warner-Bratzler Shear force
that WB fillets lose more weight during cooking (Dalle or Allo-Kramer were detected between the 2 categories
Zotte et al., 2014; Mudalal et al., 2015; Trocino et al., of fillets. The same results for frozen/thawed samples
2015; Chatterjee et al., 2016; Sanchez Brambila et al., were also reported in our previous study by Sanchez
2017). The increased cook loss in fillets exhibiting the Brambila et al. (2017) as well as by Dalle Zotte et al.
WB condition has been attributed to a few factors, in- (2014) and Mudalal et al. (2015). In our previous study,
cluding a higher proportion of extra-myofibrillar water, we showed that although there was significant differ-
alterations in fiber membrane integrity, degeneration of ence in Warner-Bratzler shear force between cooked
muscle fibers or defects in the myofibrillar or sarcoplas- fresh WB fillets and normal fillets (4.16 kg force ver-
mic proteins (which could result in ease of protein de- sus 6.35 kg force, respectively), no difference was noted
naturation), and changes in the chemical composition with the intact fillet samples after freezing/thawing
such as higher fat, and connective tissue contents and (Sanchez Brambila et al., 2017). In the current study,
the lower muscle protein content (Qin, 2013; Mudalal our data further demonstrate that there is no difference
et al., 2015; Soglia et al., 2016a,b). Especially for the in shear between the cooked patties made from normal
samples used in the present study, WB fillets also had fillets and those made from WB fillets.
significantly higher white striping scores (2.3 in average Descriptive sensory texture profiling shows that for
in a 3-point scale). Although mean values followed sim- the texture attributes evaluated in this study, the av-
ilar trends as the intact breast fillets, the average cook erage intensity scores of cooked patties were consis-
loss values of normal and WB patties in this experiment tently lower than those of cooked fillets (Table 2).
were not different (P > 0.05). Qin (2013) reported no Regardless of product type (intact fillets or patties),
cook loss differences in ground meat products nuggets no differences were noted between the 2 groups for ma-
and sausages comprised of up to 100% WB meat and jority of sensory texture attributes, including cohesive-
normal meat regardless of fineness of ground meat and ness, juiciness, cohesiveness of mass, bolus/wad size,
attributed it to the formation of a 3-dimensional net- wetness of wad, fibrous, and rate of breakdown. For
work between proteins and fat in chopped meat. Acton cooked frozen/thawed intact fillets, only differences (P
(1972) found that cooked ground meat had a higher de- < 0.05) were found between the normal and WB con-
gree of surface contact among meat pieces and increased ditions for sensory texture attributes springiness and
meat surface area, resulting in reducing cooking loss hardness, with the average scores of the severe WB
 TEXTURE OF WOODY BREAST PATTIES 5
fillets being higher than those of the normal fillets. intensity of sensory attributes springiness and chewi-
The similar results or trends were also found in our ness of the WB patties is even significantly lower than
previous data (Sanchez Brambila et al., 2017), which that of the normal patties, indicating that consumers
showed that with the frozen/thawed intact fillets, the may perceive the cooked WB patties less springy and
intensity of springiness of cooked WB fillets was sig- chewy. In addition, grinding also alters the cook loss
nificantly higher than that of intact normal fillets. In of the finished products with no difference between the
addition, the intensity scores for both hardness and co- normal and WB patties. These data suggest that unde-
hesiveness showed increasing trends with the WB fillets. sirable differences in the cooked texture characteristics
The present study further demonstrates that the cooked between WB and normal breast meat are minimized in
intact fillets with the WB condition were more springy a ground product and WB fillets may be used for meat
and harder compared to the cooked normal fillets. products in the ground form without adverse effects on
For cooked breast meat patties, differences (P < 0.05) finished product performance and sensory quality.
in the average intensity scores were noted for sensory at-
tributes springiness and chewiness, with the attributes
of the cooked patties made from normal fillets being
ACKNOWLEDGMENTS
significantly more intense. This result indicates that The authors express their thank to the members of
the grinding can significantly affect the relationship be- Sensory Evaluation Panel for their valuable participa-
tween the normal and WB products for some texture at- tion in this study and to Elizabeth Barton, Hayeon
tributes found with the intact fillet samples. This could Kim, Angela Maria Rincon and Candace McKinney for
be not only partially due to the physical rupture of their assistance during this study.
muscle fibers by grinding process, but also may result
from mixing the ventral side of WB fillet muscle, which
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