Measuring Quality Parameters in the Poultry and Egg Industry – Bones and Intestines

Three-Point Bend Test: Chicken Bones 

In poultry, musculoskeletal disorders are a major negative outcome of poor nutrition. The food given to a chicken directly affects its bones, muscles and tendons; foods such as rye can cause bone strength to deteriorate. Young chickens used in meat production suffer a large proportion of these problems as good nutrition is crucial during rapid adolescent growth. This can lead to a high adolescent mortality rate and lameness, both of which contribute to decreased economic yields. 

Measuring Quality Parameters in the Poultry and Egg Industry – Cooked Chicken Methods

Warner-Bratzler: Cored Cooked Chicken Meat Samples 

Coring is a frequently-used method for creating a meat sample with consistent dimensions. The Warner-Bratzler Blade is well-suited to testing these samples, or any samples with a constant circular crosssection, including sausages. 

It is the most common biting or shearing system for the assessment of meat and meat products. This blade is particularly useful for providing a larger cutting surface around the product at the start of the test by means of its triangular notch in the middle of the blade, compared to a straight blade. When this blade is used along with a slotted base insert, it is able to cut through the entire sample.