Effectiveness of Several Antimicrobials Used in a Postchill Decontamination Tank against Salmonella and Campylobacter on Broiler Carcass Parts

2018 ◽  
Vol 81 (7) ◽  
pp. 1134-1141 ◽  
Author(s):  
LEI ZHANG ◽  
LAURA J. GARNER ◽  
SHELLY R. McKEE ◽  
SACIT F. BILGILI
Keyword(s):  
Cetylpyridinium Chloride ◽  
Performance Standards ◽  
Sensory Attributes ◽  
Sodium Chlorite ◽  
Breast Meat ◽  
Overall Acceptability ◽  
Log Reduction ◽  
Antimicrobial Interventions ◽  
Hedonic Scale ◽  
Water Rinse

ABSTRACT New microbial performance standards for chicken parts necessitate postchill antimicrobial interventions to make poultry parts safer for consumers. This research was conducted to determine the effectiveness of antimicrobials (0.003% chlorine; 0.07% acidified sodium chlorite [ASC], 0.07 or 0.1% peracetic acid [PAA], and 0.35 or 0.60% cetylpyridinium chloride [CPC]) when used in a postchill decontamination tank to reduce Salmonella and Campylobacter on broiler chicken parts (including breasts, thighs, wings, and drumsticks) and to determine the sensory attributes of the treated samples. Samples (n = 90, 9 treatments × 5 samples × 2 replications) were inoculated with Salmonella Typhimurium (108 CFU/mL) and Campylobacter jejuni (108 CFU/mL). After a 30-min attachment time, chicken parts were rinsed with various antimicrobials in a decontamination tank for 23 s. Salmonella and Campylobacter reduction was determined by sampling parts after the treatments were applied. Sensory evaluation of skin-on (drumettes) and skin-off (breast meat) parts were conducted by untrained panelists by using an 8-point hedonic scale. CPC (0.35 or 0.60%), provided a reduction of 2.5 or 3.5 log CFU/mL on Salmonella and a reduction of 4 or 5 log CFU/mL on Campylobacter, respectively. Both concentrations of PAA (0.07 or 0.1%) provided a 1.5-log reduction on Salmonella and Campylobacter. Chlorine at 0.003% and ASC at 0.07% were the least effective antimicrobials, providing <1-log reduction for both pathogens, which did not differ from the reduction provided by a water rinse alone. Sensory attributes were unaffected in drumettes, and skinless breast fillets received the most acceptable scores (P ≤ 0.05) for texture, juiciness, and overall acceptability when treated with 0.07% PAA and 0.35% CPC. Results from this study indicated that using PAA and CPC in a postchill decontamination tank are effective treatments for reducing Salmonella and Campylobacter on chicken parts, with minimal effects on product quality.

PSXV-28 Late-Breaking: Impact of beef genotypes and finishing systems on beef consumer acceptability and the effect of demographic factors on consumer sensory preferences

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 380-380
Author(s):  
Isabella Cristina F de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Demographic Factors ◽  
Sensory Attributes ◽  
Consumer Perceptions ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Overall Acceptability ◽  
Beef Steaks ◽  
Red Angus ◽  
Hedonic Scale ◽  
Demographic Effects

Abstract Beef genotypes and diets can improve the eating quality and consistency of beef. A 2-yr study was conducted to evaluate the effects of beef genotypes and diet on consumer acceptability of beef. Steaks were from Red Angus (RA) and RA x Akaushi (AK) crossbreed, fed one of two finishing systems: grazing (GRASS) and feedlot (GRAIN). Consumers (n = 105 in each year) evaluated cooked steaks for flavor, tenderness, juiciness, and overall acceptability using a 9-point hedonic scale. Demographical information was collected and used as covariates in the statistical model. There was no difference in sensory attributes (P > 0.05) between the genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01) for all variables. There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Demographic effects showed that gender and beef consumption location had significant effects on flavor. Flavor scores were higher for females than males (6.1 vs 5.7, P = 0.02), and higher from consumers who eat beef in restaurants than consumers who do not eat beef in restaurants (6.6 vs 5.3, P < 0.01). Juiciness scores were impacted by the frequency of beef consumption. Panelists who eat beef once every 2–3 weeks rated the steaks juicier than those who eat beef once every 2–3 months (6.5 vs 4.3, P = 0.04), and consumers who eat grass-fed beef twice a year rated the steaks worse than those who eat it less than once a year (P = 0.02). Our results suggest that the beef finishing system had a marked impact on consumer acceptability, and AK might produce meat juicier than RA. Some demographic factors may influence consumer perceptions of beef.

scholarly journals Exploratory analysis of the sensory attributes of american grape juice blends

2018 ◽  
Vol 4 (2) ◽  
pp. 79
Author(s):  
Maria Cruz ◽  
Deived Carvalho ◽  
Ronan Colombo ◽  
Luiz Yokota ◽  
André Silva ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Grape Juice ◽  
Sensory Attributes ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Hedonic Scale ◽  
Grape Juices ◽  
Intense Color ◽  
Niagara Rosada

Grape juices are blended in order to balance the organoleptic characteristics of juice, as well as to reduce off-season costs. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of ‘Bordô’, ‘Niagara Rosada’, ‘BRS Nubia’ and ‘Isabel’ grape juices and their blends. The experiment was conducted during two periods. In the first, the grape juices analyzed were: ‘Niagara Rosada’ 100%, ‘Bordô’ 100%, ‘Isabel’ 100%, ‘Isabel’ 90% + ‘Bordô’ 10% and ‘Isabel’ 80% + ‘Bordô’ 20%. In the second, the following juices were evaluated: ‘Bordô’ 100%, ‘Niagara Rosada’ 100%, ‘Bordô’ 75% + ‘Niagara Rosada’ 25%, ‘Bordô’ 50% + ‘Niagara Rosada’ 50%, ‘Bordô’ 25% + ‘Niagara Rosada’ 75% and ‘BRS Nubia’ 100%. The juices were obtained by the ‘Welch’ process by steam entrainment. For the sensory evaluation, six tasters evaluated the following attributes in each period: color, aroma, flavor, body and overall acceptability, using a 7-point hedonic scale. The ‘Niagara Rosada’ juice 100% presents low acceptance, while the ‘Bordô’ and ‘Niagara Rosada’ juices up to 1:1 (v:v) show high acceptance, as well as ‘Bordô’ and ‘Isabel’ blends, confirming the importance of ‘Bordô’ juice for grape juice blends. The ‘Nubia’ juice 100% may be an alternative for grape juice blends due to its intense color.

Neutralization of Bactericidal Activity Related to Antimicrobial Carryover in Broiler Carcass Rinse Samples

2017 ◽  
Vol 80 (4) ◽  
pp. 685-691 ◽  
Author(s):  
Gary R. Gamble ◽  
Mark E. Berrang ◽  
R. Jeff Buhr ◽  
Arthur Hinton ◽  
Dianna V. Bourassa ◽  
...  
Keyword(s):  
Nalidixic Acid ◽  
Cetylpyridinium Chloride ◽  
False Negative ◽  
Sodium Thiosulfate ◽  
Sodium Chlorite ◽  
Testing Procedures ◽  
Negative Results ◽  
False Negative Results ◽  
Poultry Processing ◽  
Antimicrobial Interventions

ABSTRACT Studies were conducted to examine the ability of three chemicals to neutralize residual antibacterial activity of commercial antimicrobial chemicals used in poultry processing. Chemical antimicrobial interventions used in poultry processing may have potential for carryover into whole poultry carcass buffered peptone water (BPW) rinses collected for monitoring Salmonella contamination. Such carryover may lead to false-negative results due to continuing bactericidal action of the antimicrobial chemicals in the rinse. To simulate testing procedures used to detect Salmonella contamination, studies were conducted by separately adding test neutralizers (highly refined soy lecithin, sodium thiosulfate, or sodium bicarbonate) to BPW and using these solutions as carcass rinses. Control samples consisted of BPW containing no additional neutralizing agents. One of four antimicrobial solutions (cetylpyridinium chloride, peroxyacetic acid, acidified sodium chlorite, and a pH 1 hydrochloric:citric acid mix) was then added to the rinses. The four antimicrobial solutions were prepared at maximum allowable concentrations and diluted with modified BPW rinses to volumes simulating maximum carryover. These solutions were then inoculated with a mixed culture of five nalidixic acid–resistant Salmonella serovars at 106 CFU/mL. The inoculated rinse was stored at 4°C for 24 h, and Salmonella was enumerated by direct plating on brilliant green sulfa agar supplemented with nalidixic acid. Results indicate that incorporation of optimal concentrations of three neutralizing agents into BPW neutralized the demonstrated carryover effects of each of the four antimicrobial solutions tested, allowing recovery of viable Salmonella at 106 CFU/mL (P > 0.05), equivalent to recovery from carcass rinses with no antimicrobial carryover. Incorporation of these neutralizers in BPW for Salmonella monitoring may reduce false-negative results and aid regulatory agencies in accurate reporting of Salmonella contamination of poultry.

scholarly journals PSV-29 Influence of Akaushi Genetics on Color and Sensory Attributes of Beef from Grain and Grass-finishing systems

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 360-360
Author(s):  
Isabella Cristina de Faria Maciel ◽  
Jeannine P Schweihofer ◽  
Jenifer I Fenton ◽  
Jennifer Hodbod ◽  
Melissa McKendree ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Consumer Acceptability ◽  
Mixed Species ◽  
Overall Acceptability ◽  
Instrumental Color ◽  
Beef Steaks ◽  
Hue Angle ◽  
Red Angus ◽  
Hedonic Scale ◽  
Water Holding

Abstract The effects of beef genetics and finishing system on color and sensory attributes of longissimus dorsi steaks were evaluated. Steaks were from Red Angus (RA, n = 30) and RA x Akaushi (AK, n = 30) fed with a mixed-species pasture forage (GRASS) or a total mixed feedlot ration (GRAIN). Animals were slaughtered at 18 (GRAIN) and 26 (GRASS) mo. Rib sections (11th and 13th) were collected 48 h postmortem from the left side of each carcass, cut into two 2.54 cm-thick steaks, vacuum packaged, and aged 14 d. One steak was frozen until water holding capacity and Warner Bratzler shear force (WBSF) analysis. The other fresh steak was evaluated for instrumental color and cooked for consumer panelists (n = 105) to evaluate flavor, texture, juiciness, and overall acceptability using a 9-point hedonic scale (1 = dislike extremely and 9 = like extremely). There was no difference between beef genetics. GRASS had higher chroma (more color saturation) and a* values (redder) compared to GRAIN treatment. There was genetics x diet interaction for hue angle and L* values, where RA had greater hue angle than AK in GRAIN (P = 0.01) and AK had greater L* (lighter, P < 0.01) than RA in GRASS. The GRASS-finishing reduced beef steaks thawing (-20 %) and cooking (-12.8 %) loss compared to GRAIN-finishing (P < 0.05). There were no differences (P > 0.05) in WBSF between finishing systems. Steaks from GRAIN received the greatest ratings (P < 0.01) for flavor, texture, juiciness, and overall acceptability compared to GRASS. Results indicate that the color attributes were influenced by finishing system. Furthermore, beef finishing system had a marked impact on steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.

scholarly journals Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2641
Author(s):  
Ana Kaić ◽  
Zlatko Janječić ◽  
Silvester Žgur ◽  
Monika Šikić ◽  
Klemen Potočnik
Keyword(s):  
Pectoralis Major Muscle ◽  
Meat Product ◽  
Meat Products ◽  
Sensory Attributes ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Overall Acceptability ◽  
Meat Samples ◽  
Chicken Breast Meat

Transglutaminases (TG) are enzymes that improve the functional properties of proteins in meat products, contribute to the strong cohesion of meat without the further need for the addition of sodium chloride or phosphates, and have a positive effect on the texture of the meat product. This study aimed to investigate the physicochemical and sensory attributes of intact and restructured chicken meat supplemented with different TG proportions. The study was conducted on chicken breast meat samples (n = 40) originating from the line Ross 308. The intact samples were separated from the pectoralis major muscle, whereas the rest of the breast meat was ground, divided into equal parts, and supplemented with TG (0.2%; 0.4%; 0.6%; 0.8%; 1%). The intact meat had the highest cooking loss (19.84) when compared to 0.2% (15.51), 0.4% (15.04), 0.6% (14.95), 0.8% (14.95), and 1% (15.79) TG-supplemented meat. The intact meat had greater shear force (16.90) than 0.2% (5.16), 0.4% (5.39), 0.6% (5.16), 0.8% (5.98), and 1% (6.92) TG supplemented meat. There was no difference between intact meat and TG-supplemented meat in color, taste, odor, texture, and overall acceptability (P > 0.05). Therefore, TG supplementation can be used in improving yield and texture of minced chicken meat.

scholarly journals Organoleptic Evaluation for Accessing Sensory Attributes of Lycopene Containing Tomato Purees and its Overall Acceptability

2021 ◽  
pp. 30-36
Author(s):  
Smriti Sanyal ◽  
Sunita Mishra
Keyword(s):  
Food Additives ◽  
Uttar Pradesh ◽  
Sensory Attributes ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Tomato Pulp ◽  
Hedonic Scale ◽  
Fresh Tomato ◽  
Tomato Powder ◽  
Water Ratio

A study on organoleptic evaluation for accessing sensory attributes of lycopene containing tomato purees & its overall acceptance was conducted at Food Science Analysis Laboratory, School of Home Science, B.B.A.U, Lucknow, Uttar Pradesh, India, during July 2020 to May 2021. Different treatments under the investigation were prepared using dried tomato (Lycopersicum esculentum), tomato pulp and water to find out most appropriate treatment having significantly higher sensory attributes and overall acceptability. Five different types of treatments/purees viz. Dried tomato powder without food additives (T1), Mixture of tomato powder and water (ratio 1:10) without heating (T2), Mixture of tomato powder and water (ratio 1:10) heating at 60-70 ᴼC for 5 minutes (T3), Fresh tomato pulp (T4) &  Tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) were used in the investigation. The effect of these treatments was distinguished as reflected on sensory characters like appearance, aroma, texture & overall acceptance. The highest overall acceptance of 8.20±0.7 on hedonic scale was obtained from tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) followed by dried tomato powder without food additives (T1) ie. 7.90±1.0. These results appeared highly promising depending on the appearance, aroma & texture.

scholarly journals Sensory Profiling of Pulpy Fruits Based Ready to Reconstitute Little Millet Smoothies

2020 ◽  
pp. 1-6
Author(s):  
B. Neeharika ◽  
W. Jessie Suneetha ◽  
B. Anila Kumari ◽  
M. Tejashree
Keyword(s):  
Sensory Attributes ◽  
Overall Acceptability ◽  
Little Millet ◽  
Daily Diet ◽  
Eating Out ◽  
Sensory Parameters ◽  
Hedonic Scale

Convenience foods are the now a big trend in the food business. The Indian ready to eat (RTE), ready to cook (RTC) and ready to serve (RTS) food segments have emerged from its early days of being a fringe alternative to home cooked meals or eating out. The underutilised little millet like other nutricereals is nutritionally superior to regularly consumed cereals. Malting of little millet enhances the digestibility, reduces the antinutritional components and can provide appropriate food-based strategy to derive nutrients maximally. Hence, a ready to reconstitute (RTR) smoothie mix was developed with a malted little millet that promotes the incorporation of nourishing drinks in daily diet. The suitability of mix to blend with fruit pulps viz. banana, papaya and pineapple in 1:1 and 1:2 ratio was assessed for its sensory parameters. The results revealed that the best scores for sensory attributes were for 1:1 blend except for appearance. Further, the overall acceptability scores of banana, papaya and pineapple smoothies on a hedonic scale of 9.0 were 8.37±0.09, 8.17±0.07 and 8.27±0.08 respectively indicating that the evaluated pulpy fruits were suitable for preparation of RTR smoothies.

Effects of Cetylpyridinium Chloride, Acidified Sodium Chlorite, and Potassium Sorbate on Populations of Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on Fresh Beef†

2004 ◽  
Vol 67 (2) ◽  
pp. 310-315 ◽  
Author(s):  
KYUNGWHA LIM ◽  
AZLIN MUSTAPHA
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Cetylpyridinium Chloride ◽  
Potassium Sorbate ◽  
Sodium Chlorite ◽  
Escherichia Coli O157 ◽  
Mixed Solution ◽  
E Coli ◽  
Log Reduction

The effects of selected food-grade antimicrobial agents at decreasing the number of pathogenic bacteria on fresh beef were determined. Beef cubes inoculated with Escherichia coli O157:H7, Listeria monocytogenes, or Staphylococcus aureus were sprayed with 0.5% cetylpyridinium chloride (CPC), 0.12% acidified sodium chlorite (ASC), 0.1% potassium sorbate (PS), or an equal mix of any two solutions. The beef samples were placed on absorbent tray pads sprayed with each single or mixed solution, wrapped with polyvinyl chloride film, heat sealed, and stored at 4°C for 2 weeks. Surface sanitization using CPC, ASC, or an equal mix of these two agents effectively reduced microbial numbers on the beef during storage. At day 0, ASC and the CPC-ASC mix reduced the number of E. coli O157:H7 by 2.50 and 1.58 log CFU/cm2, respectively. CPC demonstrated a 3.25-log reduction of L. monocytogenes and a 4.70-log reduction of S. aureus at 14 days. The CPC-PS mix reduced E. coli O157:H7 numbers by 1.46, L. monocytogenes by 2.95, and S. aureus by 4.41 log CFU/cm2 at 14 days. PS alone and the mixed solutions, CPC-ASC, CPC-PS, or ASC-PS, were not as effective as ASC or CPC alone. To effectively reduce E. coli O157:H7, L. monocytogenes, or S. aureus numbers, higher (>0.1%) concentrations of PS were necessary. Loss of redness and light color of beef surfaces consistently coincided with decreases in pH for ASC-treated beef samples.

scholarly journals Antimicrobial Interventions to Reduce Shiga Toxin-Producing Escherichia coli (STEC) Surrogate Populations on Beef Striploins Intended for Blade Tenderization

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. L. Thomas ◽  
H. Thippareddi ◽  
M. Rigdon ◽  
S. Kumar ◽  
R. W. McKee ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Sodium Dodecyl ◽  
Antimicrobial Treatment ◽  
Sodium Chlorite ◽  
Beef Industry ◽  
Anterior Portion ◽  
E Coli ◽  
Group Data ◽  
Blade Tenderization ◽  
Antimicrobial Interventions

ObjectivesBlade tenderization (BT) is used in the beef industry to improve tenderness of steaks prepared from subprimals but can translocate surface pathogens to the interior of meat. Application of antimicrobial solutions on the surface of subprimals prior to blade tenderization can reduce the risk of translocation of surface microorganisms. The objectives of this research were: 1) evaluate the efficacy of antimicrobial interventions applied to inoculated (surrogate Escherichia coli) beef striploins prior to blade tenderization; and 2) examine the transfer of E. coli from inoculated striploins to subsequent non-inoculated subprimals.Materials and MethodsThe anterior portion of whole muscle beef striploins (30.48 cm) were inoculated (lean side) across a 10 cm band with an approximately 8.00 log CFU/mL cocktail containing non-pathogenic, rifampicin-resistant surrogate STEC strains (BAA-1427, BAA-1428, BAA-1429, BAA-1430, and BAA-1431). The inoculated striploins were sprayed with (1) levulinic acid (5.0%) + sodium dodecyl sulfate (0.50%) (LVA+SDS), (2) peroxyacetic acid (2000 ppm; PAA; FCN 1666), (3) acidified sodium chlorite (1200 ppm; ASC), or (4) lactic acid (4.5%; LA) by passing through a spray cabinet and blade tenderized, along with an inoculated, non-sprayed control (CON). To evaluate the potential for cross-contamination of subsequent subprimals, an inoculated striploin (for each treatment) was blade tenderized followed by a non-inoculated beef striploin. For each striploin, surface and subsurface samples (2.54 cm wide) were collected from three different locations including the anterior, middle, and posterior end of each striploin. A total of 30 striploins across three replications were randomly assigned to treatment stratification. Sponge samples were also collected from the blade tenderizer (plate of the blade unit and blades) after each treatment group. Data were analyzed using Proc Mixed (SAS Inst., v.9.4; Cary, NC) as a completely randomized split-plot design. Microbial counts for all samples were log transformed and then analyzed for the main effects of antimicrobial treatment, location (anterior to posterior and surface or interior), and their interaction. Differences were considered significant at α ≤ 0.05.ResultsPAA was more effective in reducing E. coli populations (1.80 log CFU/g; P ≤ 0.05) and had lowest recovery of the microorganism from the striploin subsurface compared to other treatments, followed by LVA+SDS (1.00 log CFU/g). E. coli populations gradually decreased (P ≤ 0.05) on the surface and subsurface as sampling moved anterior to posterior. However, E. coli populations were similar (P > 0.05) on the posterior end of inoculated striploins and the anterior end of the subsequent, non-inoculated striploins, indicating transfer of microorganisms from one striploin to the following striploin. E. coli populations of 3.03 log CFU/cm2 and 2.47 log CFU/cm2 were recovered from the plate of the blade unit and the blades of the blade tenderizer. E. coli populations recovered from the plastic plate (3.46 log CFU/cm2) and blades (2.87 log CFU/cm2) of the blade tenderizer were the similar (P > 0.05) for all treatment groups except for PAA (1.41 log CFU/cm2 and 0.97 log CFU/cm2, respectively).ConclusionThese results showed that PAA and LVA+SDS can be used to improve the safety of blade tenderized beef.

scholarly journals Impact of Woody Breast Severity on the Sensory Properties and Acceptability of Chicken Products

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. E. Von Staden ◽  
M. D. Byron ◽  
T. R. Jarvis ◽  
X. Zhang ◽  
C. A. Crist ◽  
...  
Keyword(s):  
Positive Impact ◽  
Sensory Attributes ◽  
Economic Losses ◽  
Consumer Acceptability ◽  
Block Designs ◽  
Poultry Industry ◽  
Breast Meat ◽  
Genetic Strain ◽  
Genetic Strains ◽  
The Impact

ObjectivesThe woody breast (WB) myopathy has caused economic losses in excess of $200 million annually to the poultry industry due to undesirable textural attributes and decreased functionality. This hardened muscle is also associated with other undesirable traits, such as white striping. This research was conducted to evaluate the impact of WB severity and genetic strain on consumer acceptability and sensory attributes of baked and fried broiler breast meat and elucidate the consumer acceptability of tumble-marinated, fajita meat made from broilers with normal (NOR), moderate (MOD) and severe (SEV) WB meat.Materials and MethodsFor descriptive analysis (n = 7 panelists, 10 panels) on baked and fried chicken, 3 × 5 factorial arrangements within randomized complete block designs with four replications were utilized to evaluate three severities of woody breast and the five different genetic strains that are most commonly used in the poultry industry. When significant differences (P < 0.05) occurred among treatments, Duncan’s multiple range test was utilized to separate treatment means. For consumer acceptability of baked chicken (n = 123 panelists), fried chicken (n = 125 panelists), and fajita meat (n = 127 panelists), randomized complete block designs with two replications were used to determine the impact of strain and severity on acceptability.ResultsFor baked chicken, SEV breasts were chewier, juicier, crunchier, and more cohesive (P < 0.05) than NOR and MOD breast samples. For fried chicken, SEV breasts were less tender and chewier (P < 0.05) than NOR breasts. In addition, SEV breasts were more cohesive and juicier, but less mushy (P < 0.05) than NOR and MOD breasts. For fried chicken samples, SEV breasts were crunchier (P < 0.05) than MOD breasts, which were crunchier (P < 0.05) than NOR breasts. The texture and overall acceptability of NOR baked breasts and fajita meat were preferred by consumers (P < 0.05) over SEV breasts. In contrast, the SEV breasts were preferred (P < 0.05) over the NOR breast meat for the fried chicken formulation. No differences existed (P > 0.05) in acceptability among genetic strains in baked or fried chicken breasts. The baked chicken consumer panelists were divided into 7 distinct clusters based on their sensory evaluation ratings. Cluster analysis indicated that 49% of panelists preferred NOR breast fillets, 21% preferred SEV, and 30% had no preference between NOR and WB (MOD, SEV) samples. The fried chicken consumer panelists were divided into 5 clusters, of which 65% preferred WB (MOD, SEV) over NOR, 29% preferred strain B over strain A, and 11% preferred strain A over strain B. The fajita chicken meat consumer panelists were divided into 5 clusters, of which 75% of panelists liked NOR breast samples, 72% liked MOD samples, and 45% liked SEV samples.ConclusionResults indicated that WB severity had a greater impact on sensory attributes and consumer acceptability than genetic strain. Higher WB severity created an undesirable texture that negatively impacted the acceptability of baked meat. However, the increased crunchiness and cohesiveness due to woodiness had a positive impact on the fried chicken acceptability. Results indicated that a large percentage of consumers rated baked, fried, and fajita samples as acceptable regardless of whether NOR or WB (MOD, SEV) meat was used, but some consumers did not like baked or fajita meat that was made from SEV WB meat.

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