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Texture and eating quality of raw and thawed roasted turkey and chicken breasts as influenced by age of birds and period of frozen storage.

Author(s) : AWONORIN S. O., AYOADE J.

Type of article: Article

Summary

Determination of cooking characteristics and organoleptic properties of poultry aged from 8 to 25 weeks and stored for 12 weeks at -18 deg C. Comparison between raw or frozen-thawed meat before cooking. Search for relations between instrumental measurements of texture and the results of the sensorial analysis.

Details

  • Original title: Texture and eating quality of raw and thawed roasted turkey and chicken breasts as influenced by age of birds and period of frozen storage.
  • Record ID : 1993-3387
  • Languages: English
  • Source: J. Foodserv. Syst. - vol. 6 - n. 4
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

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