Performance Evaluation of an Equipment Developed to Measure Poultry Meat Tenderness: a comparison between Chemical,Physical and Sensing Method

(Abdul Razak Abdul Latif Jassim and Amira Mohammed Saleh al-Rubaie and Muzaffar Karim Abdullah)

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Abstract

An equipment similar to Warner_Bratzler shear force device was developed to measure poultry meat tenderness .It measures meat sample strips (10*1.3 cm cross_section) shear force with stainless steel blade at shear angles 10° .This blade moves by hydraulic pressure on longitudinal axis of the meat sample and the shear force was reported as kPa on gradation scale. Two types of poultry meat were used : thigh muscles of a 4 week old broiler and thigh muscles of one year old layer chickens were used to show the comparative effects in meat tenderness ,and the measurement accuracy of the device.The shear forces were compared with chemical measurements (myofibrillar fragmentation index (MFI),protein solubility of myofibrillar and collagen containte) , physical measurements ( fragmentation index (FI),water holding capacity and fiber diameter) and sensory evaluation (flavour, juiciness, tenderness and overall acceptance). The measured shear forces correlate strongly with the chemical,physical and sensing tests. Keywords: The device used to measure meat tenderness, poultry meat, chemical,physical and sensing tests
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