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TENDERNESS AND SODIUM CONTENT OF -PECTORALIS SUPERFICIALIS FROM BROILERS CHILLED IN POTASSIUM OR SODIUM CHLORIDE ICE SLUSH.

Author(s) : HOEY J. M., DUKES M. G., JANKY D. M.

Type of article: Article

Summary

COOKED LIGHT MEAT FROM BROILER CARCASSES CHILLED (4 HR, WITH AGITATION) IN 5% (W/W) SODIUM CHLORIDE, 5% (W/W) POTASSIUM CHLORIDE, OR ICE SLUSH WAS EVALUATED FOR MOISTURE CONTENT, TENDERNESS, CHLORIDE ION CONCENTRATION AND SODIUM ION CONCENTRATION. CHILLING IN EITHER SALT SOLUTION INCREASED COOKED MEAT MOISTURE AND CHLORIDE ION CONCENTRATION AND DECREASED TENDERNESS. SODIUM LEVEL AND WATER UPTAKE WERE INCREASED BY SODIUM CHLORIDE BRINE ICE SLUSH CHILLING.

Details

  • Original title: TENDERNESS AND SODIUM CONTENT OF -PECTORALIS SUPERFICIALIS FROM BROILERS CHILLED IN POTASSIUM OR SODIUM CHLORIDE ICE SLUSH.
  • Record ID : 1984-0191
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 3; 1983.05-06; 675-676; 1 tabl.; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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