PHYSICAL CHARACTERISTICS AND SENSORY EVALUATION OF COOKED PECTORALIS SUPERFICIALIS FROM BROILER CARCASSES CHILLED IN WATER OR BRINE SOLUTIONS UNDER COMMERCIAL TIME AND TEMPERATURE CONDITIONS.

Type of article: Article

Summary

BROILER CARCASSES WERE CHILLED IN EITHER WATER OR BRINE SOLUTIONS USING SELECTED COMBINATIONS OF 2.5, 5.0 OR 7.5% SODIUM CHLORIDE FOR 45 MIN USING A THREE-STEP TEMPERATURE REDUCTION: 294, 286 AND 274 K (21, 13 AND 1 DEG C), 15 MIN EACH. WATER/BRINE RETENTION AFTER CHILLING WAS DETERMINED. THERE WERE NO SIGNIFICANT DIFFERENCES IN WATER/BRINE RETENTION BETWEEN BRINE TREATMENTS OR BETWEEN BRINE TREATMENTS AND THE CONTROLS. MEAT FROM CONTROLS HAD SIGNIFICANTLY GREATER SHEAR FORCE VALUES AND LESS PERCENT MOISTURE AND SODIUM CHLORIDE CONTENT. BRINE-CHILLED SAMPLES WERE PREFERRED BY CONSUMER PANELISTS.

Details

Original title: PHYSICAL CHARACTERISTICS AND SENSORY EVALUATION OF COOKED PECTORALIS SUPERFICIALIS FROM BROILER CARCASSES CHILLED IN WATER OR BRINE SOLUTIONS UNDER COMMERCIAL TIME AND TEMPERATURE CONDITIONS.
Record ID : 1985-2484
Languages: English
Source: Br. Poult. Sci. - vol. 64 - n. 4
Publication date: 1985
Document available for consultation in the library of the IIR headquarters only.

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Indexing

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