How to measure woody breast texture

Consumer preference for poultry meat products has continued to increase during the past two decades. Despite selection practices substantially increasing growth rate, feed conversion, and muscle weight, an increase number of muscling myopathies affecting meat quality have arisen.

This research topic has been highlighted in the document Avian Muscle Development and Growth Mechanisms: Association with Muscle Myopathies and Meat Quality which focuses on muscle development and growth mechanisms, and how changes in the structure and biology of muscle are associated with avian muscle myopathies and meat quality.

Woody breast (WB) is an emerging and challenging myopathy of broiler Pectoralis major muscle in the global poultry industry. WB is characterised by an abnormal hardness typically detected using subjective palpation and visual evaluations of ridge like bulge on the caudal region. The histology and muscle composition differences in WB result in meat quality defects which lead to impaired functional properties such as a poor water holding capacity (WHC) and lower acceptance scores in sensory attributes. In recent years, the increasing incidence rates of WB condition in the poultry industry have caused important economic losses, in millions of dollars, during primary and further processing operations as consumer acceptance is negatively affected by this condition.

Using the Meullenet-Owens Razor Shear Blade to measure Woody Breast

Introduced in 2013 the Meullenet-Owens Razor Shear blade (MORS) was hailed as the quickest, most accurate and simplest destructive tool for measuring poultry tenderness which historically had been assessed using costly and time-consuming sensory evaluation.

The Meullenet-Owens Razor Shear method (resulting from research carried out at the University of Arkansas) uses an extremely sharp craft knife blade of defined dimensions, attached to a TA.XTplus Texture Analyser, to conduct a cutting/shearing test. Because the blade is narrow and penetrates to only 20mm, the MORS tests makes only a small incision into the sample, causing far less damage to it than traditional instrumental or human cutting tests. Repeatability is also optimised because the blade can be removed and replaced regularly – or even after every test – to ensure edge sharpness. It is recommended that the sharp blade is replaced every 100 measurements for optimum shearing performance and hence result repeatability.

Trials of the blade showed that it can perform 60 measurements per hour – double the number that can be achieved with a Kramer shear test. Both the Kramer Shear Cell and Warner-Bratzler blade are widely used for evaluating poultry tenderness and have become industry-standard testing methods. However, results are significantly affected by sample dimensions – a concern eliminated by the use of the MORS blade.

Tests using the MORS blade are conducted on whole intact fillets, which minimises experimental errors attributable to sample preparation, shortens sample preparation time and leads to a simpler testing solution. This can make significant savings in the labour, time and expertise needed to implement routine quality control in the poultry industry

In the tests, razor blade shear energy (N/mm) is calculated as the area under the force deformation curve from the beginning to the end of the test. Maximum shear force (N) is also recorded. Both parameters are used as instrumental indicators of meat tenderness. Four or more shears per fillet (in predetermined locations as shown below) will provide a reliable estimate of poultry tenderness.

Left: Predetermined piercing locations for MORS test. Right: Typical Exponent graph output for MORS test

A number of publications in 2021 have been found that attempt to deal with the issue of woody breast and its effect on texture. Here are some highlight that measure shear force and shear energy using the MORS blade:

Research Note: Effects of supplementing cranberry and blueberry pomaces on meat quality and antioxidative capacity in broilers – McGill University and Yangzhou University.

Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature – Researchers at Chuzhou University, University of São Paulo and University of Arkansas tried out a blunt version of the MORS blade on their TA.XTplus Texture Analyser.

Fillet Dimensions and Meat Quality Attributes Associated With Woody Breast in Broilers – University of Arkansas used MORS blade and blunt MORS blade on their TA.XTplus Texture Analyser.

Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality – National Center for Genetic Engineering and Biotechnology in Thailand

Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat – At University of Padova this study compared three popular textural tests using their TA.XTplusC Texture Analyser: the compression, Meullenet-Owens razor blade, and Allo–Kramer tests, which are used to detect the wooden breast and spaghetti meat myopathies.

Other research using alternative texture analysis methods:

Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy – At Universidad de Vigo researchers used their TA.XT2i Texture Analyser equipped with a 35mm cylinder probe to perform Texture Profile Analysis (TPA).

Effect of wooden breast myopathy on texture and acceptability of emulsified chicken patties – At Federal University of Paraiba researchers also used their TA.XT2i Texture Analyser equipped with a 35mm cylinder probe to perform Texture Profile Analysis (TPA).

Quality of breast meat from broiler chickens raised in Brazil affected by white striping myopathy – At Universidade Estadual de São Paulo they used TA.XT2i texture analyzer equipped with a Warner-Bratzler Blade to measure shear force to evaluate tenderness.

Using air deformation of raw fillet surfaces to identify severity of woody breast myopathy in broiler fillets – At Chuzhou University and University of Arkansas Department of Poultry Science they used a 6mm cylinder probe on their TA.XTplus Texture Analyser to assess peak counts of shear curves to describe meat texture.

If you wish to investigate more about texture analysis in the meat industry you could:

Discover the typical types of tests used in the meat industry for texture measurement

Request our articles that give an overview of all of these methods for meat testing

Read more blog posts about Meat and Meat Product Texture Analysis

View Published References on research using our instruments for meat product testing

See how Meat and Fish Industry Leaders use Texture Analysis to get ahead of their competition

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

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