Comparison of Allo–kramer, Warner–bratzler and Razor Blade Shears for Predicting Sensory Tenderness of Broiler Breast Meat

Regression models were established to predict sensory tenderness of broiler pectoralis major muscles from instrumental shear values. Birds were processed and the breasts were removed at one of nine postmortem (PM) deboning times: 0.25, 1.25, 2.0, 2.5, 3.0, 3.5, 4.0, 6.0 and 24.0 h. A seven‐member trained panel evaluated the cooked samples for initial hardness, cohesiveness, moisture release, hardness of mass, cohesiveness of mass and number of chews. A 74‐member consumer panel was used to evaluate the samples for acceptance of overall texture and tenderness, appropriateness of juiciness and tenderness, and intensity of tenderness. The samples were analyzed using three instrumental shear tests (Allo–Kramer [AK], Warner–Bratzler [WB] and razor blade [RB]). Shear values and sensory scores were significantly affected by PM deboning time. Shear values correlated well with descriptive sensory attributes ( R 2 = 0.57 − 0.89) and consumer sensory attributes ( R 2 = 0.76 − 0.96). Descriptive sensory tenderness (hardness) was predicted better by the RB test, while consumer tenderness was predicted well equivalently by all three shear tests. As the RB test is simple and rapid, it is recommended that it be evaluated by the poultry industry as a quality control method.