Razor blade shear method for evaluating duck breast meat and tendon texture
نویسندگان
چکیده
منابع مشابه
Rigor development and meat quality of large and small broilers and the use of Allo-Kramer shear, needle puncture, and razor blade shear to measure texture.
In each of 2 trials, 75 female and 75 male broilers of different sizes (large and small) were obtained from a commercial grower and were commercially processed. Breast fillets were deboned at 0.25, 1.5, 3, 6, and 24 h postmortem (total n = 15 per treatment per time point). Muscle pH and L* value were determined for each deboning time. Breast fillets were subjected to texture analysis using Allo...
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Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at 4°C f...
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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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A 30-year-old woman presented to the emergency department complaining of abdominal discomfort. An abdominal radiograph was done, revealing ten rectangular razor blades measuring 5 × 2 cm. The patient was taken to the operating room and a flexible esophago-gastroduodenoscopy was performed. Attempts at retrieval, using both a gastric overtube and an inverted hood, were unsuccessful due to the sha...
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ژورنال
عنوان ژورنال: Journal of Applied Poultry Research
سال: 2014
ISSN: 1056-6171
DOI: 10.3382/japr.2013-00905