Hot Water and Microwave Energy for Precooking Chicken Parts: Effects on Yield and Organoleptic Quality

Culotta, J. T.; Chen, T. C.

doi:10.1111/j.1365-2621.1973.tb02093.x

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Effect Of Cooking On Collagen Content Of Chicken Breast Meat1

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1974

1986

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Cited by 8 publications

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“…Increasing cooking time, or cooking temperature, decreased (PcO.05) the yield of cooked breast meat ( Table 2). The yield data agree with those of cut-up chicken parts as reported by Culotta and Chen (1973).…”

Section: Effect Of Cooking On Collagen Content Of Chicken Breast Meatsupporting

confidence: 90%

Collagen Contents of Chicken Gizzard and Breast Meat Tissues as Affected by Cooking Methods

Ruantrakool

Chen

1986

Journal of Food Science

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The changes in collagen contents of chicken gizzard and breast meat during boiling water and pressure cooking were investigated. The loss of collagen in both tissues increased as the cooking time or temperature increased. The percent of collagen in acid-and salt-soluble forms in gizzard was lower than that of the breast meat. The acid-and saltsoluble collagen from water cooked gizzard were lower than those of the pressure cooked gizzard. Cooking gizzard in boiling water containing 0.5% acetic acid or papain significantly (p

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Section: Effect Of Cooking On Collagen Content Of Chicken Breast Meatsupporting

confidence: 90%