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INTERACTION OF COOKING METHOD AND CHILLING MEDIA ON THE TENDERNESS AND PHYSICAL CHARACTERISTICS OF BROILER BREAST FILLETS.

Author(s) : DAWSON P. L.

Type of article: Article

Summary

FILLETS WERE HARVESTED FROM BROILER CARCASSES 10 MIN POST-MORTEM OR AFTER A 4-H CARCASS AGING PERIOD. FILLETS AND CARCASSES WERE CHILLED EITHER IN TAP WATEROR A 5% SOLUTION OF SODIUM CHLORIDE AND BAKED OR DEEP FAT FRIED. CHILLING IN BRINE INCREASED SOLUTION UPTAKE OF BOTH FILLETS AND CARCASSES, DECREASED DRIP LOSS ASSOCIATED WITH FILLET STORAGE PRIOR TO COOKING, DECREASED FILLET COOK LOSS,AND INCREASED CHLORIDE ION CONCENTRATION OF THE COOKED MEAT. TENDERIZATION DUE TO BRINE CHILLING WAS MAXIMIZED BY BAKING. DEEP FAT FRYING TENDED TO MASK TENDERIZATION EFFECTS. THE TENDERIZATION EFFECT OF BRINE CHILLING WAS NOT TOTALLY DEPENDENT ON INCREASED WATER-HOLDING CAPACITY ASSOCIATED WITH COOKED MEAT MOISTURE CONTENT.

Details

  • Original title: INTERACTION OF COOKING METHOD AND CHILLING MEDIA ON THE TENDERNESS AND PHYSICAL CHARACTERISTICS OF BROILER BREAST FILLETS.
  • Record ID : 1989-0614
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 67 - n. 5
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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