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EFFECT OF HOT AND COLD BONING OF SPENT HENS ON CARCASS COMPONENTS AND FUNCTIONAL PROPERTIES OF THE FROZEN MEAT.

Author(s) : KONDAIAH N., PANDA B.

Type of article: Article

Summary

A COMPARISON WAS MADE BETWEEN HOT AND COLD BONED HENS, 500 DAYS OLD, THE FORMER BEING EVISCERATED AND BONED WITHIN 3 HOURS OF SLAUGHTER, THE LATTER AFTER CHILLING IN AIR AT 280 K (7 DEG C) FOR 24 HOURS. THE MEAT FROM EACH TYPE WAS FROZEN AT 263 K (-10 DEG C) FOR 5 DAYS FOLLOWED BY THAWING AT 280 K FOR 15 HOURS. MEAT YIELD WAS NOT AFFECTED BY METHOD OF BONING NOR WAS THERE ANY DIFFERENCE IN THE YIELD OF CARCASS COMPONENTS, OR THE FUNCTIONAL PROPERTIES OF THE FROZEN MEAT. G.R.S.

Details

  • Original title: EFFECT OF HOT AND COLD BONING OF SPENT HENS ON CARCASS COMPONENTS AND FUNCTIONAL PROPERTIES OF THE FROZEN MEAT.
  • Record ID : 1988-1505
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 22 - n. 4
  • Publication date: 1987/08
  • Document available for consultation in the library of the IIR headquarters only.

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