Factors Affecting Poultry Flavor

Hurley, William C.; Kahlenberg, O. J.; Funk, E. M.; Maharg, Leta G.; Webb, Nancy L.

doi:10.3382/ps.0371436

Cited by 9 publications

(3 citation statements)

References 6 publications

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“…This agrees with previous research in that inorganic materials are lost during immersion chilling (Pippen and Klose, 1955). As the chilling time increases, the quantity of inorganic substances leached into the water also increases (Hurley et al, 1958). During an 18-hour period, up to 1% of the meat solids may be leached in the water.…”

Section: Resultssupporting

confidence: 86%

“…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.…”

Section: Sensory Evaluationmentioning

confidence: 88%

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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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Section: Resultssupporting

confidence: 86%

Section: Sensory Evaluationmentioning

confidence: 88%

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

1977

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“…Although the levels of these constituents may not be affected by the dietary intakes from the conventional feeds (Summers and Leeson, 1979), they can be influenced by processing techniques and methods of handling and storage. Studies of Pippen and Klose (1955) and Hurley et al (1958) indicated the leaching of four minerals -sodium (Na), potassium (K), calcium (Ca), and phosphorus (P) from broiler carcasses into chiller water, based on the elemental analyses of the water. Ang and Hamm (1983) reported that the breast meat from broilers processed by the conventional method, including the chilling step, contained lower P and K but somewhat higher Na as compared with the hot-deboned meat (meat was removed from the carcass while the body was still warm).…”

Section: Introductionmentioning

confidence: 99%

Effect of Ice-Pack Storage of Broiler Parts with or Without Bone on the Mineral Levels of Meat

1985

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Broiler breasts and thighs as bone-in or boneless parts were stored in crushed ice for up to 14 days, and the nutrient composition of the meat was determined. No significant trend of change was found for moisture, fat, and protein content over time for either treatment. Ash, phosphorus, potassium, and magnesium content decreased with time in all samples; however, die loss was greater in the boneless pieces. Calcium remained rather constant in boneless parts but showed a significant increase in parts with bone, indicating migration of calcium from bone to meat. Sodium content was also constant in all parts except the boneless thigh, which showed a decrease during storage. The present study indicated that variations on the reported values in literature for mineral content might be partly due to the variations in sampling time and method. (Key words: broiler meat, minerals, ice pack, storage) 1985 Poultry Science 64:896-900

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Factors Affecting Flavor of Poultry Meat and Eggs

Dawson

Bouwkamp

1969

World's Poultry Science Journal

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Factors Affecting Poultry Flavor

Cited by 9 publications

References 6 publications

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

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

Effect of Ice-Pack Storage of Broiler Parts with or Without Bone on the Mineral Levels of Meat

Factors Affecting Flavor of Poultry Meat and Eggs

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