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EFFECTS OF DIETARY SOYBEAN LECITHIN ON SOME SENSORY AND RHEOLOGICAL PROPERTIES OF FROZEN AND NON-FROZEN CHICKEN MEAT.

Author(s) : MORAES M., SCHNEIDER I., FORSTER R.

Type of article: Article

Summary

THE MEAT TENDERNESS OF 144 BROILERS, FED WITH SOY LECITHIN, WAS EVALUATED BY INSTRUMENTAL MEASUREMENTS AND SENSORY TESTS. THE CORRELATION OF RESULTS SHOWS THAT FEEDING WITH HIGH LECITHIN CONCENTRATIONS INCREASES MEAT TENDERNESS. FREEZING TO -40 DEG C HAS LITTLE EFFECTS ON TEXTURE.

Details

  • Original title: EFFECTS OF DIETARY SOYBEAN LECITHIN ON SOME SENSORY AND RHEOLOGICAL PROPERTIES OF FROZEN AND NON-FROZEN CHICKEN MEAT.
  • Record ID : 1982-1622
  • Languages: English
  • Source: J. Texture Stud. - vol. 12 - n. 1
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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