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 < .001) values than those of WB. The results of the compression test were confirmed by the cooked fillet results. The MORS test showed that SM had lower shear force (12.8 vs. 14.7 N) and work (249 vs. 288 N mm) values than those of the normal fillets, while WB showed intermediate values. The AK test results showed that SM had lower shear force (10.5 vs. 14.5 N) and Young’s modulus (31.0 vs. 46.0 N/s; p ≤ .01) values than those of WB fillets, whereas normal fillets had intermediate values. The compression test can be used to identify WB in both raw and cooked meat. The MORS test could distinguish cooked SM fillets from normal fillets, whereas the AK test differentiated SM from WB.

• HIGHLIGHTS

• This study compared the compression, Meullenet–Owens razor blade, and Allo–Kramer tests for detecting wooden breast (WB) and spaghetti meat (SM).

• The compression test identified WB in both raw and cooked fillets.

• Meullenet–Owens razor blade test distinguished SM from normal fillets.

• Allo–Kramer test accurately distinguished SM from WB fillets.

摘要

在这项研究中，我们比较了三种流行的纹理测试：压缩测试，Meullenet-Owens剃须刀（MORS）和Allo-Kramer（AK）测试，这些测试用于检测木制乳房（WB）和意大利面条肉（SM）肌病。在一家大型商业工厂中，从三个不同的鸡群中总共选择了209个鱼片（71 WB，71 SM，67正常）。解冻的鱼片在烹饪前后要进行20％的压缩测试，对煮熟的样品进行MORS和AK测试。对原始样品进行的压缩测试表明，法线和SM圆角的力较低（5.61和4.69 vs. 9.52 N / s），功（25和22 vs. 45 N mm）和杨氏模量（2.71和2.11 vs. 4.29 N / s） ，p <.001）的值比WB的值高。压缩试验的结果由煮熟的鱼片结果证实。MORS测试表明，SM的剪切力（12.8对14.7 N）和功（249对288 N mm）比正常鱼片低，而WB显示中等值。AK测试结果表明，SM的剪切力值（10.5对14.5 N）和杨氏模量（31.0对46.0 N / s；p≤0.01  ）比WB圆角低，而普通圆角具有中间值。压缩测试可用于识别生肉和熟肉中的WB。MORS测试可以将熟的SM鱼片和正常鱼片区分开，而AK测试则将SM和WB鱼片区分开。

• 强调

• 这项研究比较了压缩，Meullenet-Owens剃须刀刀片和Allo-Kramer测试来检测木制乳房（WB）和意大利面条肉（SM）。

• 压缩测试确定了生鱼片和煮熟的鱼片中的WB。

• Meullenet–Owens剃须刀测试将SM与普通鱼片区分开。

• Allo–Kramer测试可准确区分SM和WB圆角。