Textural properties of chicken breast treated by different means

The aim of the study was to compare textural atributes of cooked chicken breast samples subjected to different storage or preparation conditions (raw meat after cooking, raw meat after freezing/subsequent thawing, after storage under modified – controlled conditions) using instrumental analysis. For this purpose, samples were subjected to texture testing by the use of Warner-Bratzler probe, to find changes in muscle hardness by determination of firmness and work of shear. As expected, various values of mentioned atributes were obtained for tested samples treated by three different ways. For statistical evaluation of the results, macro function of Exponent software and paired T test were used, statistically significant differences were taken at p <0.05. In conclussion, different forces were needed for cutting of tested samples, subjected to selected storage conditions, prior to cooking