Textural properties of chicken breast treated by different means | Zendy

Jozef Čurlej | Zendy; Eva Čurlejová | Zendy; Peter Zajác | Zendy; Jozef Čapla | Zendy

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Textural properties of chicken breast treated by different means

Author(s) -

Jozef Čurlej,

Eva Čurlejová,

Peter Zajác,

Jozef Čapla

Publication year - 2013

Publication title -

potravinarstvo slovak journal of food sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.259

H-Index - 12

eISSN - 1338-0230

pISSN - 1337-0960

DOI - 10.5219/313

Subject(s) - chicken breast , food science , texture (cosmology) , raw material , raw meat , mathematics , statistical analysis , water holding capacity , shear force , materials science , chemistry , composite material , computer science , statistics , artificial intelligence , image (mathematics) , organic chemistry

The aim of the study was to compare textural atributes of cooked chicken breast samples subjected to different storage or preparation conditions (raw meat after cooking, raw meat after freezing/subsequent thawing, after storage under modified – controlled conditions) using instrumental analysis. For this purpose, samples were subjected to texture testing by the use of Warner-Bratzler probe, to find changes in muscle hardness by determination of firmness and work of shear. As expected, various values of mentioned atributes were obtained for tested samples treated by three different ways. For statistical evaluation of the results, macro function of Exponent software and paired T test were used, statistically significant differences were taken at p <0.05. In conclussion, different forces were needed for cutting of tested samples, subjected to selected storage conditions, prior to cooking

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