Instrumental Texture Assessment and Consumer Acceptability of Cooked Broiler Breasts Evaluated Using a Geometrically Uniform‐shaped Sample

The objective of this study was to determine the relationship of Warner‐Bratzler shear values obtained from sample chicken strips cut to a standard geometric configuration with consumer tenderness acceptability. A relationship with deboning time was also evaluated. One breast from each bird, alternating right and left, were sous vide cooked (78C internal) and an average WBS value (kg) was determined. The remaining companion breasts were sorted into one of five ranges (1.1–2.0, 2.1–3.1, 3.2–4.0, 4.2–5.0, 5.2–6.7 kg) based on shear value. Consumer sensory evaluation was affected (P<0.05) by shear value range, but deboning time and the interaction between the two measurements were not significant (P>0.05). Logistic regression was incorporated to predict the probability that a chicken breast in a specific shear value category would receive each consumer acceptability score.