Effect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat
نویسندگان
چکیده
منابع مشابه
Effect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat.
Tenderness is the most important organoleptic characteristic of meat, and various methods have been developed to improve it. The purpose of this experiment was to evaluate the effect of different conditioning treatments of broiler carcasses on pH, cooking losses, shear values, R-values, and sensory tenderness of breast meat. All measurements were collected for breast muscle as follows: after 24...
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چکیده ندارد.
15 صفحه اولEffect of Postchill Deboning Time on the Texture Profile of Broiler Breeder Hen Breast Meat
Before any significant progress can be made in altering textural characteristics of a meat product, the basic profile of the meat and the possible alterations in that profile due to processing procedures must be known. A number of papers have been published addressing ways to optimize the textural characteristics of broiler breast meat. Changes in broiler processing procedures and processing ti...
متن کاملEffect of Marination on the Quality Characteristics and Microstructure of Chicken Breast Meat Cooked by Different Methods
Marination is a simple technological treatment used to improve the tenderness and flavor of meat by soaking it in an aqueous solution which composed of different ingredients. The effect of marination and different cooking methods (microwave,roasting, boiling, and frying) on the chemical composition, quality characteristics (i.e., PH value, meat color (L*, a*, and b*), cooking loss, water holdin...
متن کاملMarination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid react...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2001
ISSN: 0032-5791
DOI: 10.1093/ps/80.1.109