Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat

Abstract

In this study, we compared three popular textural tests: the compression, Meullenet–Owens razor blade (MORS), and Allo–Kramer (AK) tests, which are used to detect the wooden breast (WB) and spaghetti meat (SM) myopathies. A total of 209 fillets (71 WB, 71 SM, 67 normal) were selected from three different flocks at a large commercial plant. Thawed fillets were subjected to 20% compression tests before and after cooking, and cooked samples were subjected to the MORS and AK tests. The compression test on raw samples showed that normal and SM fillets had lower force (5.61 and 4.69 vs. 9.52 N), work (25 and 22 vs. 45 N mm), and Young’s modulus (2.71 and 2.11 vs. 4.29 N/s, p