SENSORY CHARACTERISTICS AND NEAR‐INFRARED SPECTROSCOPY OF BROILER BREAST MEAT FROM VARIOUS CHILL‐STORAGE REGIMES

The terms fresh and frozen often refer to the physical state of the product (i.e., soft, hard) as well as quality state (i.e., good, inferior). This study addressed quality issues of breast meat subjected to chill-store regimes that simulate possible scenarios at points between processing, distribution by retailers, and final preparation by consumers. Five temperatures (+4, 0, -3, -12, and -18C) at storage regimes (2 days, 7 days, and 7 days at the five temperatures followed by an additional 7 days at -18C) were evaluated. The statistical differences in descriptive sensory texture and moisture characteristics among cooked samples could not be predominantly attributed to temperature, storage, ortemperature-storage treatments. Visible and near-infrared reflectance spectra of stored raw skinless breasts did not discriminate between individual temperature groups. However, a two-class model (98.5% correct classification) discriminated between unfrozen (+4, 0, and -3C) and frozen (-12 and -18C) samples, partially due to spectra of myoglobin and oxidative states. Cette etude examine la qualite de blanc de poulet soumis a des regimes de conservation a froid qui simulent les scenarios possibles de situations entre la production, la distribution par les detaillants et la preparation finale des consommateurs. Cinq temperatures (+4, 0, -3, -12 et -18°C) et des durees diverses de conservation allant de 2 a 7 jours sont testees. Les spectres de reflexion en proche infrarouge permettent de distinguer les echantillons non congeles (+4, 0 et -3°C) de ceux congeles (-12 et -18°C).