Perfil da textura do filé de peito de frango, em diferentes pontos, usando a lâmina padrão Warner-Bratzler

Abstract

Changes in the world economy have forced poultry farmers to increase productivity and reduce production costs. However, the meat market has become more demanding and consumers prefer the bigger, healthy and tender chicken breast. In this sense, the objective of this work was to investigate the variation of tenderness or texture using the WARNER- BRATZLER (WB) blade at different points of boneless chicken breast fillets (Pectoralis major). In this experiment, 1,600 Cobb Slow males were used, housed on the first day of life, with permanence until the 42nd day. Then, the shear force was evaluated in 40 samples of chicken breast (Pectoralis major). Each strip was sheared at 3 locations (locations A, B and C) and heights at each shear point were standardized to avoid variation. The maximum measured force to cut the strips was expressed as Newtons (N) and Area (Kg.sec-1). The point A, the most cranial portion of the chicken fillet presented the lowest tenderness results in comparison with points B and C, more caudal, presenting values (3.67 N; 2.61 N and 2.53 N), respectively. The evaluated points B and C did not present different results (P> 0.05), strengthening other results in the literature. We conclude that there were texture variations and their relations among the different points of boneless chicken breast fillets (Pectoralis major), using the WARNER-BRATZLER (WB) blade in the texturometer device.