Influence of Cooking Broiler Meat in Water on Tenderness and Percentage Moisture

Essary, E. O.; Norris, I. M.; Schuler, George A.; Singh, Singam Suranjoy

doi:10.3382/ps.0471949

Cited by 7 publications

(3 citation statements)

References 4 publications

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“…This correlation was not observed in broiler meat, as reported by Essary et al (1967). This correlation was not observed in broiler meat, as reported by Essary et al (1967).…”

Section: Resultssupporting

confidence: 50%

Free, Bound and Total Moisture, and Shear Values of Roasted Turkeys

Essary

Korslund

1968

Poultry Science

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“…This correlation was not observed in broiler meat, as reported by Essary et al (1967). This correlation was not observed in broiler meat, as reported by Essary et al (1967).…”

Section: Resultssupporting

confidence: 50%

Free, Bound and Total Moisture, and Shear Values of Roasted Turkeys

Essary

Korslund

1968

Poultry Science

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“…These results were similar to the juiciness scores obtained with the taste panel. This might also explain the observed tenderization effect of brine chilling in that it has been observed that the greater the amount of moisture retained after cooking, the more tender the product (Essary et al, 1968).…”

Section: Resultsmentioning

confidence: 93%

Sensory, Physical, and Microbiological Comparison of Brine-Chilled, Water-chilled, and Hot-packaged (No Chill) Broilers

et al. 1978

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Percent water uptake, thawing, and cooking losses were determined on broiler carcasses which had been ice-slush chilled (ice slush, 1 C overnight), brine chilled (5% NaCl, -1 C overnight), and hot packaged (no chill). After cooking, the meat samples were evaluated for flavor, tenderness, and juiciness by a taste panel. Shear force and percent moisture analyses were also conducted. Carcasses and chill water were tested for microbial population throughout the experiment.Brine-chilled carcasses had significantly greater water uptake and lower thawing and cooking losses than conventionally-chilled carcasses. While all samples were scored favorably for flavor, tenderness, and juiciness, brine-chilled samples received higher scores than conventionally-chilled or hot-packaged samples. Meat from brine-chilled carcasses had a significantly higher moisture content and lower shear force values (more tender) than meat from conventionally-chilled or hot-packaged carcasses. Total plate and coliform counts were lower for both brine-chilled and conventionallychilled carcasses than for hot-packaged carcasses. Adding salt to the chill water slightly decreased the microbial population in the chill water during chilling.

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“…Essary et al (1967) cooked broiler muscles on the bone and deboned, and found that shear force values for the latter were higher. Total and free moisture were lower in boned meat than in the meat attached to the bone, while bound moisture was higher.…”

mentioning

confidence: 96%

Acceptability of Mature Turkeys and Fryer Chickens Cooked On the Bone and Off the Bone

1973

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An increasing amount of further processed poultry is being fabricated into roll and loaf type products but little information is available as to the possible organoleptic changes due to the removal of meat from the bone. This study was made to determine whether mature turkeys and fryer chickens cooked on the bone differed organoleptically from the corresponding meat made into rolls or loaves. The products were evaluated by a trained taste panel using the triangle test to determine differences. Shear values were also obtained.There were significant differences between turkey dark meat roasted on the bone and the corresponding deboned parts. Dark meat of chicken roasted on the bone and deboned were also significantly different. Shear values were lower for the meat cooked on the bone. Significant differences were also noted between turkey and fryer meat cooked on the bone and the corresponding parts made into loaves. Generally, turkey meat cooked on the bone was preferred but when phosphate (Kena) was added to the loaves, the reverse was true. Fryer meat in the form of loaves was preferred in most cases.* A food grade phosphate product (Merck and Company).

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Influence of Cooking Broiler Meat in Water on Tenderness and Percentage Moisture

Cited by 7 publications

References 4 publications

Free, Bound and Total Moisture, and Shear Values of Roasted Turkeys

Free, Bound and Total Moisture, and Shear Values of Roasted Turkeys

Sensory, Physical, and Microbiological Comparison of Brine-Chilled, Water-chilled, and Hot-packaged (No Chill) Broilers

Acceptability of Mature Turkeys and Fryer Chickens Cooked On the Bone and Off the Bone

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