Tenderness and Maturity in Relation to Certain Muscle Components of White Leghorn Fowl

Wangen, R. M.; Skala, J. H.

doi:10.1111/j.1365-2621.1968.tb09085.x

Cited by 16 publications

(6 citation statements)

References 16 publications

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“…The intramuscular connective tissue has long been considered to play an important role in meat tenderness (Bailey, 1972;Cross et al, 1973;Lawrie, 1974) and the collagen molecules in the tissue change progressively with increasing animal age (Carmichael and Lawrie, 1967;McClain, 1971;Shimokomaki et al, 1972). These age-related changes in the collagen molecules are shown to affect tenderness of meat greatly (Wangen et al, 1968;Field etal, 1970;Nakamura et al, 1975).…”

Section: Introductionmentioning

confidence: 93%

The Effect of Thiosemicarbazide Administration on the Tenderness of Meat Obtained from Mature Chickens and on Some Characteristics of Its Intramuscular Collagen

1978

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The effect of thiosemicarbazide administration on the tenderness of meat from mature chickens was investigated. The thiosemicarbazide administered mature chickens were significantly more tender than controls, although the body weight of the administered chickens decreased during the period of feeding. The muscles from the thiosemicarbazide administered birds contained more collagen than controls. Both the amounts of acid soluble collagen and its aldehyde content were significantly increased by thiosemicarbazide administration. The extremely large difference was noted in the thermal behavior of acid soluble collagen between the administered and control birds. Electron microscopic observation also showed the great difference between both groups of collagen. 104 at University of Bath, Library on June 7, 2015 http://ps.oxfordjournals.org/ Downloaded from FIG. 3. Electron micrographs of acid soluble collagens from muscles of TSC administered (A) and Control (B) mature birds. A drop of 2% solution of salt free ATP was added to form segment-long-spacing fibrils. A: instrumental magnification 30.000X, B: instrumental magnification 100.000X. at

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Section: Introductionmentioning

confidence: 93%

The Effect of Thiosemicarbazide Administration on the Tenderness of Meat Obtained from Mature Chickens and on Some Characteristics of Its Intramuscular Collagen

1978

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“…These values correlate with the stress values (Table 1) and with the moisture content (%) of the cooked restructured steaks (Table 2). Wagnen and Skala (1968) and Wells and Dawson (1966) found that poultry meat decreased in tenderness with …”

Section: Resultsmentioning

confidence: 99%

The Effect of Varying Levels of Raw and Precooked Spent Fowl Muscle in the Manufacture of Restructured Steaks

et al. 1982

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Spent fowl muscle (raw or precooked) was flaked and formulated to include: 1) 100% raw meat; 2) 80% raw meat and 20% precooked meat; 3) 50% raw meat and 50% precooked meat; and 4) 20% raw meat and 80% precooked meat. The products were mixed, formed, pressed, and cut into restructured steaks. Steaks were evaluated for physical appearance, fat, and moisture content, cooking and textural properties, and sensory attributes. As the percentage of precooked spent fowl meat was increased in restructured steaks, the steaks appeared lighter in color, contained less moisture and more fat, and suffered greater cooking losses than restructured steaks made with a higher percentage of raw meat. In addition, as the percentage of precooked meat was increased, the restructured steaks became less tender, less cohesive, and received lower sensory scores.

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“…In older birds, collagen was reported to be more highly cross-linked and becomes more thermostable, contributing to the toughness of meat (Wangen and Skala, 1968;Nakamura et al, 1975). Baker et al…”

Section: Physicochemical Characteristicsmentioning

confidence: 97%

Processing and utilization of spent hens

Kondaiah

Panda

1992

World's Poultry Science Journal

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Although spent hens are economically important, they are considered a by-product of the egg industry and efforts are therefore needed if better quality meat and higher returns are to be achieved. This review has compiled information on various aspects of spent hen processing and utilization. Meat and fat yields depend on age and weight of the birds with heavy hens producing better yields and better quality products than light weight birds. Except for muscle tissue removed almost intact by filleting machines, hand deboned meat is superior to mechanically deboned meat. Toughness of spent hen meat is no obstacle to the production of a variety of comminuted products. Such by-products as skin, gizzard, heart, ova yolk and fat can be utilized in emulsion-based chicken and other meat products. The use of phosphates to produce better quality spent hen meat products has been demonstrated. Improved deboning techniques and modern methods of meat processing are capable of enhancing the quality and value of meat from spent hens leading to greater demand and better financial returns.

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Tenderness and Maturity in Relation to Certain Muscle Components of White Leghorn Fowl

Cited by 16 publications

References 16 publications

The Effect of Thiosemicarbazide Administration on the Tenderness of Meat Obtained from Mature Chickens and on Some Characteristics of Its Intramuscular Collagen

The Effect of Thiosemicarbazide Administration on the Tenderness of Meat Obtained from Mature Chickens and on Some Characteristics of Its Intramuscular Collagen

The Effect of Varying Levels of Raw and Precooked Spent Fowl Muscle in the Manufacture of Restructured Steaks

Processing and utilization of spent hens

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