Effect of Dry-Chilling on the Flavor of Fried Chicken

Hale, K. K.; Stadelman, W. J.; Bramblett, Vianna D.

doi:10.3382/ps.0520253

Cited by 14 publications

(9 citation statements)

References 8 publications

(5 reference statements)

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“…A few studies were conducted more than 25 yr ago. At that time, the AC method used was either significantly different from current practice or was not well documented (Scholtyssek et al, 1970;Hale et al, 1973;Grey et al, 1982). Meat samples were from whole carcasses rather than cut-up or boneless, skinless products (Hale et al, 1973;Grey et al, 1982) and were usually stored for a few days up to several months before sensory testing was conducted (Scholtyssek et al, 1970;Knoop et al, 1971;Hale et al, 1973;Ristic, 1982).…”

Section: Introductionmentioning

confidence: 94%

Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling

et al. 2009

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The objective of this study was to evaluate the effect of a dry air-chilling (AC) method on sensory texture and flavor descriptive profiles of broiler pectoralis major (fillet) and pectoralis minor (tender). The profiles of the muscles immersion-chilled and deboned at the same postmortem time and the profiles of the muscles hot-boned (or no chill) were used for the comparison. A total of 108 eviscerated carcasses (6-wk-old broilers) were obtained from a commercial processing line before the chillers. Carcasses were transported to a laboratory facility where they were either i) chilled by a dry AC method (0.7 degrees C, 150 min in a cold room), ii) chilled by immersion chilling (IC; 0.3 degrees C, 50 min in a chiller), or iii) not chilled (9 birds per treatment per replication). Both IC and AC fillets and tenders were removed from the bone at 4 h after the initiation of chilling (approximately 4.75 h postmortem) in a processing area (18 degrees C). The no-chill muscles were removed immediately upon arrival. The sensory properties (21 attributes) of cooked broiler breast meat were evaluated by trained panelists using 0- to 15-point universal intensity scales. The average intensity scores of the 9 flavor attributes analyzed ranged from 0.9 to 4.0. Regardless of breast muscle type, there were no significant differences in sensory flavor descriptive profiles between the 3 treatments. The average intensity scores of the 12 texture attributes ranged from 1.5 to 7.5 and there were no significant differences between the AC and IC samples. The average intensity scores of the texture attributes, cohesiveness, hardness, cohesiveness of mass, rate of breakdown, and chewiness of the no chill fillets and tenders were significantly higher than those of either of the chilled samples. These results demonstrate that chicken breast meat from AC retains sensory flavor profile characteristics but AC results in sensory texture profile differences when compared with no-chill meat. Sensory flavor and texture profiles of AC broiler breast meat do not differ from those of IC samples when the muscles are deboned at the same time after the initiation of chilling.

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Section: Introductionmentioning

confidence: 94%

Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling

et al. 2009

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“…When fresh fried chicken flavor was scored in those studies, the flavor intensity for dry chilled consistently ranked higher. Hale et al (1973) noted this flavor difference may be due to a leaching of flavor constituents during immersion chilling.…”

Section: Sensory Evaluationmentioning

confidence: 95%

“…Hurley et al (1958) found only a small difference in flavor of fowl samples and no difference, in broiler meat due to various chilling times (1 to 24 hours). Other researchers (Hale and Stadelman, 1969;Hale et al, 1973;Pippen and Klose, 1955) have found that commercially-processed dry chilled broilers have a subtle but detectable flavor advantage over immersion chilled broilers. When fresh fried chicken flavor was scored in those studies, the flavor intensity for dry chilled consistently ranked higher.…”

Section: Sensory Evaluationmentioning

confidence: 95%

“…Some researchers (Hale et al, 1973); have found a flavor loss associated with immersion chilled poultry; others, (Hurley et ah, 1958;Pippen and Klose, 1955) a loss of inorganic substances. Cantrell and Hale (1974) found the water taken up during immersion chilling is readily lost during cooking.…”

Section: Introduction Experimental Proceduresmentioning

confidence: 96%

“…Immersion chilling, now the most common commercial method of cooling eviscerated poultry, rapidly reduces the temperature and improves the yield by water uptake during the chilling process and yields a product with a bright, unblemished appearance (Hale et al, 1973;Pudelkewicz et al, 1963). However, January 1, 1978 the Common Market countries plan to ban immersion chilling because they allege that it promotes bacterial contamination of the product (Anonymous, 1976).…”

Section: Introduction Experimental Proceduresmentioning

confidence: 98%

See 2 more Smart Citations

Eating Quality and Composition of Spent Hens Processed With or Without Immersion Chilling

1977

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Eighteen White Leghorn spent hens, obtained from a local producer, were transported to the Kansas State University poultry department and processed according to commercial practices. Nine were cooked (2 1/2 hr. in boiling water) immediately (without chilling) and the remaining nine were cooked after overnight chilling in ice slush. Cooked hens were hand-deboned and mechanically chopped. Yields, composition, and thiamin were determined; and an experienced taste panel scored tenderness, juiciness, and flavor. Bone-in cooked yield (71.5 and 72.8%) and edible yield (42.8 and 43.2%) were similar for the two treatments. Percentages of protein, fat, and moisture of the chopped meat did not differ significantly for the two treatments. Percentages of ash and thiamin were greater for meat from hens cooked without chilling. Meat from the birds cooked without chilling was less tender but juicier than meat from birds chilled overnight. Scores for chicken flavor did not differ significantly.

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Influence of Processing on Product Quality and Yield

Jones¹,

Grey

1995

Processing of Poultry

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Effect of Dry-Chilling on the Flavor of Fried Chicken

Cited by 14 publications

References 8 publications

Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling

Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling

Eating Quality and Composition of Spent Hens Processed With or Without Immersion Chilling

Influence of Processing on Product Quality and Yield

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