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The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavour.

Author(s) : DICKENS J. A., LYON B. G., WHITTEMORE A. D., LYON C. E.

Type of article: Article

Summary

Broiler carcasses were subjected to a 10-min prechill treatment with and without a food grade vinegar at a concentration of 0.6% acetic acid. After treatment the carcasses were monitored for visual appearance and microbiological quality. In a second experiment using the same treatment protocol, treated carcasses were chilled in an ice slush for 30 min and held overnight at 2 deg C. The breast muscles were removed and cooked by two methods. Based on sensory triangle tests using a trained panel, there were no significant differences in the samples from either cooking method. Other results are given.

Details

  • Original title: The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavour.
  • Record ID : 1995-0322
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 73 - n. 4
  • Publication date: 1994/04
  • Document available for consultation in the library of the IIR headquarters only.

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