A Pilot Plant Study of the Effect of Four Cooking Methods on Acceptability and Yields of Prebrowned Battered and Breaded Broiler Parts

Abstract

Phosphated broiler breasts, thighs, drums, and wings were dusted, battered, and breaded, then cooked by three methods including full frying (FF), short, deep fat frying, steaming followed by short, deep fat frying (FSF), and short, deep fat frying followed by oven-cooking (FOC). For the fourth method, the parts were cooked in water followed by dusting, battering, breading, and short, deep fat frying (WC). Industrial pilot plant equipment was used. Pickup of batter and breading and yields for the separate parts at each step were determined. Evaluation of frozen, reheated parts included taste paneling and determination of shear values. Moisture and fat analyses were performed on samples after the first cooking.Final average yield (final weight/raw weight) for combined parts was highest for pieces cooked by FSF, followed by FOC in both experiments. Sensory scores for texture, tenderness, juiciness, flavor, and overall acceptability of meat were generally optimum for parts cooked by all methods. Forces required to shear meat were lowest for FSF breasts and thighs and highest for WC breasts and FF and WC thighs. Moisture contents of breaded breasts and thighs cooked by FSF and WC methods were higher than those of parts cooked by FF and FOC.

Lipid Oxidation in Chicken Muscles and Skin After Roasting and Refrigerated Storage of Main Broiler Parts

“…The score sheets for these sessions included surface color juiciness and tenderness. The scale ranged from 1 to 9, with 5 being optimum or "just right" in all categories (Baker et al, 1986), 1 indicating extremely light, tender or juicy and 9 indicating extremely dark, tough or dry, respectively.…”