Quality attributes of cured and smoked chicken legs using different processing methods

Nithin, A.S.; Sen, A.R.; Fairoze, Nadeem; Muthukumar, M.; Naveena, B.M.; Reddy, G. V. Bhaskar

doi:10.5958/2581-6616.2021.00012.8

Cited by 1 publication

(1 citation statement)

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“…Various processes, including brine injection, tumbling, steaming, and smoking, are commonly employed in the production of cooked poultry products. Tumbling, involving vigorous meat massage in rotating drums (tumblers), facilitates the penetration, spread, and solubilisation of brine, as well as the extraction and dispersion of salt-soluble proteins on the muscle surface [11][12]. The intensity and duration of massaging, combined with the degree of embrittlement, enhance yield and improve sensory characteristics, such as juiciness [13].…”

Section: Introductionmentioning

confidence: 99%

A comparative analysis of cooked smoked cockerel products derived from male layer-type chickens (Lohmann Brown Classic hybrid) and dual-purpose cocks (based on Bresse Gauloise)

Dragoev,

Balev,

Vlahova-Vangelova

et al. 2024

BIO Web Conf.

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Breeding of chickens is divided in two categories: meat production with focus on the males, and egg production – targeting the females. Culling of male layer-type chickens is a long-standing practice but is now ban some European countries. The dual-purpose cocks (based on Bresse Gauloise) are potential solution to the problem with banned culling practices. The aim of this work is to compare the cooked smoked cockerel products derived from male layer-type chickens (MLC) and dual-purpose cocks (DPC). The highest sensory scores were awarded to the thighs and fillets of the DPC. The hardness, springiness, gumminess, and chewiness, were greater in the thighs of the MLC. In contrast, these parameters were lower in the fillets. The degree of proteolysis in the thighs and fillets of the MLC was greater. The protein content in the tight was not affected by the breed of the cockerels. In contrast higher protein content in MLC fillets was found. Fat or ash content was not affected significantly by the breed of the cockerels. Overall, both breeds of cockerels used for the production of cooked smoked products had a similar and sufficiently high yield, establishing an opportunity for their industrial utilization.

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Section: Introductionmentioning

confidence: 99%