INFLUENCE OF CHILL PACKAGING AND BRINE CHILLING ON PHYSICAL AND SENSORY CHARACTERISTICS OF BROILER MEAT.

Type of article: Article

Summary

CHILL PACKAGING PRODUCED A SIGNIFICANT TOUGHENING EFFECT ON LIGHT MEAT SAMPLES FROM WATER-CHILLED CARCASSES. THIS EFFECT WAS NOT OBSERVED IN LIGHT MEAT SAMPLES FROM BRINE-CHILLED CARCASSES OR IN DARK MEAT SAMPLES FROM WATER-CHILLED CARCASSES. SENSORY PANEL DATA SUPPORTED SHEAR FORCE DATA. CHILL PACKAGING SIGNIFICANTLY DECREASED COOK LOSS, REGARDLESS OF CHILLING TREATMENT ; HOWEVER, PERCENT MOISTURE CONTENT OF COOKED MEAT WAS NOT AFFECTED BY CHILL OR PACKAGING TREATMENTS. SODIUM AND CHLORIDE ION CONTENTS OF MEAT FROM BRINE-CHILLED CARCASSES WERE SIGNIFICANTLY INCREASED.

Details

Original title: INFLUENCE OF CHILL PACKAGING AND BRINE CHILLING ON PHYSICAL AND SENSORY CHARACTERISTICS OF BROILER MEAT.
Record ID : 1987-1009
Languages: English
Source: Br. Poult. Sci. - vol. 65 - n. 10
Publication date: 1986
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Poultry
Keywords: Poultry; Brine; Meat; Chilling; Organoleptic property; Chicken; Immersion; Packaging; Sodium chloride