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THE PREPARATION OF SMOKED COOKED CHICKEN BY CONVENTIONAL AND ACCELERATED CURING METHODS.

Author(s) : OWEN J. E., GUTIERREZ F. J., PEDROZA CARBAJAL E.

Type of article: Article

Summary

AN INVESTIGATION WAS CARRIED OUT ON THE EFFECTS OF PRERIGOR AND HOT CURING ON THE QUALITY OF SMOKED-COOKED CHICKENS. CARCASSES WERE SUBJECTED TO ONE OF FOUR CURING TREATMENTS PRIOR TO BEING SMOKED, IE: A) POSTSLAUGHTER CHILLING FOR 24 HR FOLLOWED BY BRINING AT 275 K (2 DEG C) FOR 24 HR ; B) PRERIGOR CURING IN BRINE AT 275 K FOR 24 HR ; C) PRERIGOR CURING IN BRINE AT 323 K (50 DEG C) FOR 18 HR ; D) PRERIGOR CURING IN BRINE AT 323 K FOR 12 HR. ORGANOLEPTIC QUALITY, AS MEASURED BY TASTE PANEL AND SHEAR FORCE VALUES, DID NOT DIFFER SIGNIFICANTLY BETWEEN TREATMENTS. TOTAL MICROBIOLOGICAL COUNTS WERE HIGHER IN THE HOT-PROCESSED CHICKENS. THE RESULTS INDICATED THAT IT SHOULD BE POSSIBLE TO ACCELERATE THE CURING OF POULTRY BY USING PRERIGOR CARCASSES AND HOT BRINES.

Details

  • Original title: THE PREPARATION OF SMOKED COOKED CHICKEN BY CONVENTIONAL AND ACCELERATED CURING METHODS.
  • Record ID : 1986-1957
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 65 - n. 2
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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