Share

Effects of refrigerated storage, pH adjustment, and marinade on colour of raw and microwave cooked chicken meat.

Author(s) : YANG C. C., CHEN T. C.

Type of article: Article

Summary

Chicken carcasses from 7-weeks-old birds were skinned, deboned by hand, and the meat ground twice through a meat grinder. Samples were divided into 90-gram-portions, packaged, and stored at 3 deg C. The pH, cooking yield, and colour of raw and cooked ground chicken meat were determined at 4-day intervals during 28 days of storage. In addition, ground meat samples were brought to pH values ranging from 4.9 to 7.1 by treating with citric acid or trisodium phosphate. Chicken fillets were marinated in suspensions that contained citric acid and trisodium phosphate for colour evaluation. Results indicated that raw and cooked chicken meat colour were related to pH values and the colour of raw and cooked chicken fillets can be altered with marinades containing citric acid and trisodium phosphate.

Details

  • Original title: Effects of refrigerated storage, pH adjustment, and marinade on colour of raw and microwave cooked chicken meat.
  • Record ID : 1993-2702
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 72 - n. 2
  • Publication date: 1993/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing