Meat and Meat Products

Williams, Edward F.

doi:10.1016/b978-0-12-395685-9.50011-7

Cited by 2 publications

(2 citation statements)

References 111 publications

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“…Regarding meat in general, conflicting results have been reported on the relationship between fatness and eating quality (Patterson 1975), although it is clear that the amount of intramuscular fat is closely related to the juiciness (Williams 1968). In broiler chickens, the amount of abdominal fat is generally highly correlated with age (Yamashita et al 1976).…”

Section: Introductionmentioning

confidence: 96%

“…For the measurement of both flavor and overall sensory quality, no laboratory instrument is available, and recourse must be made to the somewhat cumbersome taste panel (Amerine et al 1965;ASTM Committee E-18, 1968). Regarding meat in general, conflicting results have been reported on the relationship between fatness and eating quality (Patterson 1975), although it is clear that the amount of intramuscular fat is closely related to the juiciness (Williams 1968). In broiler chickens, the amount of abdominal fat is generally highly correlated with age (Yamashita et al 1976).…”

Section: Introductionmentioning

confidence: 99%

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SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER¹

Basker

Angel

Bartov

1984

Journal of Food Quality

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Broiler chicken carcasses were classified as being lean, medium or fat, according to the proportion by weight of abdaminal fat. The sensory quality was evaluated of breast and dark meat cooked separately in water; and of meat loaf containing both breast and dark meat. When cooked in water; the differences i n the degree of fatness were found to h u e essentially no effect on the sensory quality. When cooked as meat loaL the product of medium fitness was found to have the highest sensory quality, followed by the fat meat product and finally by the lean meat product.

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Section: Introductionmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER¹

Basker

Angel

Bartov

1984

Journal of Food Quality

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THE EFFECT OF DIETARY ENERGY‐TO‐PROTEIN RATIO VARIATION ON THE TASTE QUALITY OF BROILER CHICKEN MEAT ¹

Basker

Angel

Bartov

et al. 1988

Journal of Food Quality

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Broiler chickens were fed diets varying in their energy-to-protein (E:P) ratio, and then slaughtered at diflerent ages. From one to jive weeks of age, the chickens were fed a starter diet, which rangedfrom 120 to I70 Kcal per % protein, and thereafier thejnisher diets rangedfrom 140 to 190 Kcalper % protein, respectively.l'he highest relative taste preference of the meat from males was found when the starter dietary E:P ratio was approximately 136, and decreased sharply when it was 150 or more. l'his preference was independent of the age at slaughter. l'he highest relative taste preference of the meat from females was found when the age at slaughter was approximately 7.3 weeks. The dietary E:P ratio was of lesser significance, but with some preference toward the higher levels of the experimental range.

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Meat and Meat Products

Cited by 2 publications

References 111 publications

SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER¹

SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER¹

THE EFFECT OF DIETARY ENERGY‐TO‐PROTEIN RATIO VARIATION ON THE TASTE QUALITY OF BROILER CHICKEN MEAT ¹

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Meat and Meat Products

Cited by 2 publications

References 111 publications

SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER1

SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER1

THE EFFECT OF DIETARY ENERGY‐TO‐PROTEIN RATIO VARIATION ON THE TASTE QUALITY OF BROILER CHICKEN MEAT 1

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SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER¹

SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER¹

THE EFFECT OF DIETARY ENERGY‐TO‐PROTEIN RATIO VARIATION ON THE TASTE QUALITY OF BROILER CHICKEN MEAT ¹