Physical and Sensory Properties of Chicken Patties Made with Varying Proportions of White and Dark Spent Fowl Muscle

Abstract

Spent fowl was flaked and formulated to include: (1) 100% dark meat; (2) 75% dark rneat, 25% white meat; (3) 50% dark meat, 50% white meat; (4) 25% dark meat, 75% white meat; and (5) 100% white meat. Patties were made and half from each formulation were coated with calcium alginate. Proximate analysis of patties before and after cooking, calculation of cooking loss, and evaluations for textural properties and sensory attributes were performed. As the proportion of white meat increased, the samples contained less fat, had less cooking loss and shrinkage, and received higher sensory preference scores. Patties coated with calcium alginate were more desirable in texture, flavor, juiciness, and overall palatability as cornpart d to the controls.

Qualidade físico-química e sensorial da carne de peito de matrizes pesadas de descarte

“…A carne de peito de matriz apresentou baixa intensidade de maciez (6,9) quando comparada com a carne de frango (2,5). Esses dados corroboram ROLAND et al (1981), que relataram problemas com relação à textura, visto que animais mais velhos apresentam carne notadamente mais dura. A carne de matriz apresentou menor suculência (3,4), quando comparada à carne de peito de frangos (6,5).…”

Processing and utilization of spent hens

“…(1984) reported that 25% of the meat in chicken patties could be from fowl without a detectable change in quality or acceptability as compared with 10Oo/o broiler breast meat. In chicken patties containing various proportions of white and dark spent fowl muscle, less fat, less cooking loss and higher sensory preference scores were observed as the proportion of white meat increased (Roland et al, 1981). Lyon et al (1983) reported that when precooked fowl meat was added to the raw formulation of meat patties at the 10% level the product was less springy.…”

Utilizing Flake-Cut Spent Fowl Meat in Chicken Patties

“…The first published report found on the use of flake cutting with poultry was by Lyon et al (1980 They reported that flake cutting mechanically deboned poultry improved the texture of patties as compared to only mixing mechanically deboned poultry with other ingredients. This technique was applied to spent fowl meat for chicken patties by Roland et al (1981). They used an Urschel Comitrol (Urschel Inc., Valparaiso, IN) on white and dark meat from spent hens and observed that a sensory panel scored white meat much higher than dark meat.…”