Meat quality of slow- and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access.

Recently, food safety and quality have become critical issues of great concern throughout the world. Fish is one of the most vulnerable and perishable aquatic products. The evaluation of fish and fillet freshness is therefore very significant in research and development for providing premium and supreme quality for human health and acceptance by consumers, as well as for international trade. The texture and structure of fish muscle are important freshness quality attributes that depend on several parameters such as hardness, cohesiveness, springiness, chewiness, resilience, and adhesiveness, as well as the internal cross-linking of connective tissue and the detachment of fibers. This review aims to present recent advances of texture and structure measurements and analyses, including sensory evaluation and instrumental methods, for indicating and evaluating fish freshness quality. Factors affecting these measurements are detailed and correlations between texture and structure are discussed. Moreover, the limitations and challenges of fish texture and structure measurements are described and some viewpoints about current work and future trends are also presented.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12043

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review.

Evaluation of slower-growing broiler genotypes grown with and without outdoor access: meat quality.

https://scholarworks.uark.edu/cgi/viewcontent.cgi?article=2312&context=etd

Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies

Pulmonary arterial hypertension (ascites syndrome) in broilers: A review

Evaluation of slower-growing broiler genotypes grown with and without outdoor access: growth performance and carcass yield

This study was conducted to evaluate a new shearing method for the determination of poultry meat tenderness. Breast fillets were deboned at various postmortem times (0.25 to 24 h) to yield a vast array of tenderness levels. A trained descriptive panel was used to evaluate samples for attributes including initial hardness and chewdown hardness; instrumental measurements included Allo-Kramer (AK) and razor blade (RB) shear and laser sarcomere length determination. The RB shear method exhibited a higher correlation to sensory attributes than the AK method, suggesting that the new razor blade shear method is more advantageous in predicting poultry meat tenderness than the standard AK shear method. This new method not only has a higher sensory predictive value, but also requires shorter sample preparation time than the AK shear test because it is conducted on intact fillets.

Prediction of Poultry Meat Tenderness Using Razor Blade Shear, Allo-Kramer Shear, and Sarcomere Length

Evaluation of Slower-Growing Broiler Genotypes Grown with and Without Outdoor Access: Sensory Attributes

This study evaluated the ability of the razor blade (RB) shearing method and various other instrumental shearing methods as a means for developing models to predict tenderness in broiler breast fillets. Breast fillets were subjected to either shear analysis (razor, Allo-Kramer or Warner-Bratzler) or sensory evaluation (trained descriptive or consumer). The relationships between the instrumental and the descriptive sensory attributes exhibited coefficients of determination of 0.53 < R2 < 0.73 for initial hardness and chewdown hardness, while the relationships between the instrumental and the consumer sensory attributes of tenderness acceptability and intensity had coefficients of determination ranging between 0.71 < R2 < 0.97. For both descriptive and consumer sensory analyses, the instrumental shear tests performed similarly for predicting the tenderness of cooked broiler breast meat. The RB shear test for assessing meat tenderness had advantages, in that no sample cutting or weighing was required to execute the test nor was it excessively destructive, as only a small incision was made in the sample.

L. C. Cavitt

Papers

Evaluation of slower-growing broiler genotypes grown with and without outdoor access: meat quality.

Evaluation of slower-growing broiler genotypes grown with and without outdoor access: growth performance and carcass yield

Prediction of Poultry Meat Tenderness Using Razor Blade Shear, Allo-Kramer Shear, and Sarcomere Length

Evaluation of Slower-Growing Broiler Genotypes Grown with and Without Outdoor Access: Sensory Attributes

The relationship of razor blade shear, allo-kramer shear, warner-bratzler shear and sensory tests to changes in tenderness of broiler breast fillets