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, or temperature‐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.