Cooking chicken and turkey from the frozen and thawed states

Fulton, R. D.; Davis, R D Carole

doi:10.1016/s0002-8223(21)11459-2

Journal of the American Dietetic Association

1974

DOI: 10.1016/s0002-8223(21)11459-2

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Cooking chicken and turkey from the frozen and thawed states

R. D. Fulton

R D Carole Davis

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Cited by 9 publications

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Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability

Obuz¹,

Dikeman²

2003

Meat Science

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SummaryWe used an electric belt grill to cook steaks from two muscles; outside round (biceps femoris), and loin strip (longissimus lumborum) from both frozen and thawed states. The color values L* and a*, Warner-Bratzler shear force (WBSF), juiciness, flavor, connective tissue amount, and overall tenderness did not differ (P>0.05) between steaks cooked from frozen and thawed states. Thawed steaks cooked faster and had less cooking loss. The biceps femoris had higher WBSF than longissimus and was rated less tender by trained panelists. Color values L*, a*, or b* did not differ (P>0.05) among the muscles. The biceps femoris needed more time to cook and had greater cooking loss than longissimus.

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Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability

Obuz¹,

Dikeman²

2003

Meat Science

View full text Add to dashboard Cite

show abstract

STING expression in monocyte-derived macrophages is associated with the progression of liver inflammation and fibrosis in patients with nonalcoholic fatty liver disease

Wang

Rao

Zhao

et al. 2020

Laboratory Investigation

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Factors Affecting Composition of Chicken Meat. A Literature Review

Demby

Cunningham

1980

World's Poultry Science Journal

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Cooking chicken and turkey from the frozen and thawed states

Cited by 9 publications

References 1 publication

Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability

Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability

STING expression in monocyte-derived macrophages is associated with the progression of liver inflammation and fibrosis in patients with nonalcoholic fatty liver disease

Factors Affecting Composition of Chicken Meat. A Literature Review

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