SharePHYSICAL CHARACTERISTICS OF PECTORALIS SUPERFICIALIS FROM BRINE-CHILLED BROILER CARCASSES.
Author(s) : JANKY D. M.
Type of article: Article
Summary
BROILER CARCASSES WERE CHILLED IN EITHER 5% SODIUM CHLORIDE ICE SLUSH FOR 4, 8, 12 OR 16 HR, OR WATER-ICE SLUSH FOR 16 HR. THE DATA INDICATED THAT 4 HR BRINE-ICE SLUSH CHILLING SIGNIFICANTLY INCREASED TISSUE CHLORIDE CONCENTRATION, WATER HOLDING CAPACITY AND TENDERNESS OVER THE RESPECTIVE VALUES OBTAINED FROM 16 HR WATER-ICE SLUSH CHILLED CARCASSES. SARCOMERE LENGTH OF THE 16 HR BRINE-CHILLED SAMPLES WAS SHORTER THAN THAT OBSERVED FOR WATER-CHILLED SAMPLES. BRINE CHILLING DID NOT AFFECT WATER UPTAKE OR PERCENT MOISTURE OF RAW MEAT.
Details
- Original title: PHYSICAL CHARACTERISTICS OF PECTORALIS SUPERFICIALIS FROM BRINE-CHILLED BROILER CARCASSES.
- Record ID : 1983-2217
- Languages: English
- Source: Br. Poult. Sci. - vol. 62 - n. 3
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Poultry
- Keywords: Tenderness; Precooling; Poultry; Ice; Meat; Water holding; Chilling; Chicken; Chilled water; Sodium chloride
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