ShareMICROWAVE ENERGY AS A RAPID-THAW METHOD FOR FROZEN POULTRY.
Author(s) : YOUNATHAN M. T., FARR A. J., LAIRD D. L.
Type of article: Article
Summary
MICROWAVE DEFROSTING OF FROZEN BREASTS RESULTED IN A SLIGHTLY MORE TENDER PRODUCT THAN REFRIGERATOR DEFROSTING ; THIGH PARTS WERE SLIGHTLY LESS TENDER AFTER MICROWAVE DEFROSTING. AN INCREASE IN MOISTURE LOSS WAS SEEN WITH MICROWAVE DEFROSTED BREASTS (67.9%), WHILE MOISTURE LOSS FOR EITHER REFRIGERATOR DEFROSTED OR MICROWAVE DEFROSTED THIGHS WAS NOT STATISTICALLY SIGNIFICANT. METHOD OF FREEZING SHOWED NO SIGNIFICANT EFFECT.
Details
- Original title: MICROWAVE ENERGY AS A RAPID-THAW METHOD FOR FROZEN POULTRY.
- Record ID : 1984-1511
- Languages: English
- Source: Br. Poult. Sci. - vol. 63 - n. 2
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Poultry
- Keywords: Thawing; Tenderness; Poultry; Microwave; Meat; Weight loss; Freezing
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