PHYSICAL CHARACTERISTICS OF PECTORALIS SUPERFICIALIS FROM BOILER CARCASSES CHILLED IN EITHER WATER OR SODIUM CHLORIDE SOLUTIONS UNDER COMMERCIAL CONDITIONS.

Type of article: Article

Summary

BROILERS WERE CHILLED IN WATER (CONTROL) OR BRINE (SODIUM CHLORIDE) FOR 45 MIN USING 3 STEP TEMPERATURE REDUCTION: 294, 286 AND 274 K (21, 13 AND 1 DEG C) IN ALL POSSIBLE COMBINATIONS OF 2.5, 5.0, AND 7.5% SODIUM CHLORIDE. WATER OR BRINE RETENTION FOLLOWING CHILLING BETWEEN ANY BRINE TREATMENT AND THE CONTROL DID NOT DIFFER SIGNIFICANTLY. COOKED MEAT FROM CONTROLS HAD HIGHER SHEAR FORCE VALUES, PERCENT MOISTURE, AND LOWER SODIUM CHLORIDE CONCENTRATION THAN MEAT FROM BRINE TREATMENTS. THIS INDICATED THAT BRINE TREATMENTS TENDERIZED BROILER MEAT. AS CHILL SOLUTION TEMPERATURE WAS DECREASED, A MORE TENDER PRODUCT RESULTED FROM INCREASED SODIUM CHLORIDE CONCENTRATION.

Details

Original title: PHYSICAL CHARACTERISTICS OF PECTORALIS SUPERFICIALIS FROM BOILER CARCASSES CHILLED IN EITHER WATER OR SODIUM CHLORIDE SOLUTIONS UNDER COMMERCIAL CONDITIONS.
Record ID : 1985-0622
Languages: English
Publication date: 1984
Source: Source: J. Food Sci.
vol. 49; n. 3; 1984.05-06; 849-852; 858; 1 fig.; 4 tabl.; 23 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

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