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FACTORS AFFECTING ADHESION OF COATING TO POULTRY SKIN. EFFECT OF AGE, METHOD OF CHILLING, AND SCALD TEMPERATURE ON POULTRY SKIN ULTRASTRUCTURE.

Author(s) : SUDERMAN D. R., CUNNINGHAM F. E.

Type of article: Article

Summary

THE SCANNING ELECTRON MICROSCOPE WAS USED TO STUDY THE EFFECT OF AGE, METHOD OF CHILLING, AND SCALD TEMPERATURE ON POULTRY SKIN ULTRASTRUCTURE. THIS KNOWLEDGE WAS DEEMED IMPORTANT IN UNDERSTANDING HOW THE CONDITION OF POULTRY SKIN AFFECTS THE ADHESION OF BATTERS AND BREADINGS. IT IS THEORIZED THAT IMPROVED ADHESION WOULD RESULT IF BATTERS AND BREADINGS WERE APPLIED TO POULTRY SKIN WITHOUT THE CUTICLE. INCREASED SCALD TEMPERATURES, WHICH REMOVE THE CUTICLE, SHOULD IMPROVE BATTER AND BREADING ADHESION. AGE (3, 5, 7 OR 9 WK), ICE-SLUSH CHILLING, AND NONCHILLING OF BROILER CARCASSES DID NOT CAUSE VISIBLE CHANGES IN BROILER SKIN ULTRASTRUCTURE AND THEREFORE SHOULD NOT AFFECT BATTER AND BREADING ADHESION.

Details

  • Original title: FACTORS AFFECTING ADHESION OF COATING TO POULTRY SKIN. EFFECT OF AGE, METHOD OF CHILLING, AND SCALD TEMPERATURE ON POULTRY SKIN ULTRASTRUCTURE.
  • Record ID : 1981-0158
  • Languages: English
  • Publication date: 1980/05
  • Source: Source: J. Food Sci.
    vol. 45; n. 3; 444-449; 12 fig.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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