An attempt to elaborate the curing technology for broiler chicken gizzards

Abstract

The usefulness of several curing technologies for broiler chicken gizzards was investigated. The specific microstructure of the gizzard tissue is considered to be a crucial feature of this raw material, limiting the selection of the effective curing technology. Curing intact or diced gizzards in nitrate brine and the use of dry curing nitrate blend was unsuccessful, but the use of nitrite brine for curing both was acceptable. However, curing fresh broiler chicken gizzards during comminution in a bowl chopper with the nitrite brine was the most rapid and effective curing technology.