The Cooking of Fowl with Various Salts for Precooked Poultry Products

Kahlenberg, O. J.; Funk, E. M.

doi:10.3382/ps.0400668

Cited by 13 publications

(9 citation statements)

References 2 publications

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“…Monk et al (1964) found that ground meat from hens chilled with polyphosphates exhibited fewer effects from the phosphate than did ground meat from broilers. Kahlenberg and Funk (1961) cooked fowl carcasses in various salts, including sodium chloride and sodium phosphates, and found no advantage by cooking in salt solutions over water-cooking in relation to cook loss, tenderness, and fat level. These investigators noted that polyphosphate absorption by hens may be limited by physical characteristics such as amount of fat under the skin and thickness of muscle.…”

Section: Introductionmentioning

confidence: 98%

Effects of Salt and Phosphate Treatments on Deboned Meat from Light and Heavy Fowl

Lyon

1983

Poultry Science

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Experiments were conducted on white and dark raw deboned meat from light and heavy fowl to observe effects of sodium chloride and polyphosphate (Kena) soak treatments before cooking. Treatments were soaked overnight at 3 C in the following solutions: distilled water, 2% sodium chloride, 3% Kena (commercial polyphosphate mixture), and 2% sodium chloride + 3% Kena. White and dark meat from light and heavy fowl were treated separately. Determinations were made of proximate composition after soak and after cook, sodium chloride and phosphorus absorption and retention, percent weight gain after soak, and percent cook yield. Sensory evaluations and objective texture measurements were also made on water-cooked pieces.Significant (P<.05) effects of the phosphate, with and without sodium chloride, were noted in improved sensory quality and lower shear values of meat from light fowl. Soaking heavy fowl in phosphate, with and without sodium chloride, significantly (P<.05) reduced objective texture values for hardness, cohesiveness, springiness, and chewiness. The various meat-fowl combinations responded differently to the amount of sodium chloride and phosphorus absorbed on soaking and retained after cooking. However, the primary source of variation in the data was due to treatment of soaking in sodium chloride or phosphate, alone or in combination. (

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Section: Introductionmentioning

confidence: 98%

Effects of Salt and Phosphate Treatments on Deboned Meat from Light and Heavy Fowl

Lyon

1983

Poultry Science

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“…Because Kahlenberg and Funk (1961) were unable to show an effect of cooking and storage of spent hen muscle in various salts, it was concluded that the tenderness response observed with hot-boned fillets in this study was due to brine-ice slush chilling and not the absorption of NaCl during cooking and storage.…”

Section: Resultsmentioning

confidence: 51%

“…The retort process appeared to mask any changes in tenderness due to salt infusion between water-ice slush and brine-ice slush chilled fillets from cold-aged carcasses. Kahlenberg and Funk (1961) observed increased tenderization of spent hen breast muscle attributable to pressure cooking. This tenderization has been associated to increased gelation of cross-linked collagen.…”

Section: Resultsmentioning

confidence: 87%

Effects of Salt Brine Chilling and Hot Boning on Tenderness of Canned Fowl Light Meat

Mathusa

Janky

1984

Poultry Science

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Two trials were conducted to determine the effects of hot boning and 5% NaCl brine chilling on the tenderness of canned spent hen light meat. Pectoralis superficialis muscles were precooked in water (90 C) to 71 C prior to retort processing [250 C, 1.76 kg/cm 2 (25 psi), 30 min] in chicken bouillon. Shear force values for hot boned samples were significantly higher than those for conventionally processed, water-chilled samples. However, the difference in these values was significantly reduced by salt brine chilling the hot-boned fillets for 4 hr in 5% NaCl ice slush. Tenderization of hot-boned fillets was attributed to increased water holding capacity of the meat, which in turn increased tenderness. Salt brine chilling had no significant effect on the shear values of conventionally processed spent hen meat. Analysis showed significantly higher moisture and chloride values for brine-chilled samples, whereas sodium content of the hot-boned, brine-chilled samples was significantly higher than that for other treatments. (

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“…Gardner and Atkinson (1967) observed little or no effect on carcass physical quality when broiler carcasses were chilled in various NaCl solutions. Kahlenberg and Funk (1961) found no significant tenderizing effect from cooking fowl in salt solutions rather than water.…”

Section: Introductionmentioning

confidence: 85%

Processing Factors Affecting Yields and Meat Quality of Smoked Bobwhite Quail

et al. 1979

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Bobwhite quail (equal numbers of males and females) were processed at 16 weeks of age in each of two trials to study the effect of different chilling times, water agitation, and chill water salt concentration on cooling rate, thaw loss after frozen storage, yields, and quality characteristics of smoked Bobwhite quail meat. Sodium chloride solutions of 0, 5, and 10% were used for chilling carcasses either without agitation for 16 hr or with agitation for 3 hr.Brine chilling with or without agitation resulted in faster cooling rate when compared with the control (0% NaCl). Non-agitated chilling of carcasses in 5% NaCl solution resulted in significantly (P<.05) higher ready-to-cook yield, less thaw loss, higher cook yield, more tender meat and better organoleptic characteristics as compared with the control. No advantages in yields or quality were obtained by increasing the non-agitated chilling time from 8 to 16 hr. Agitated brine-chilling in 10% NaCl solution resulted in either partially or completely frozen carcasses during the chilling operation. Meat from carcasses chilled in the 10% NaCl was also characterized as being too salty by the panelists.Regardless of chilling technique, tissue salt concentration increased in proportion with both chill time and brine concentration.

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The Cooking of Fowl with Various Salts for Precooked Poultry Products

Cited by 13 publications

References 2 publications

Effects of Salt and Phosphate Treatments on Deboned Meat from Light and Heavy Fowl

Effects of Salt and Phosphate Treatments on Deboned Meat from Light and Heavy Fowl

Effects of Salt Brine Chilling and Hot Boning on Tenderness of Canned Fowl Light Meat

Processing Factors Affecting Yields and Meat Quality of Smoked Bobwhite Quail

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