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Evaluation of Toughness Differences in Chickens in Terms of Consumer Reaction
Author(s) -
PALMER HELEN H.,
KLOSE A. A.,
SMITH SALLY,
CAMPBELL AGNES A.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01862.x
Subject(s) - toughness , shear (geology) , food science , zoology , materials science , composite material , biology
SUMMARY An untrained panel of approximately 100 people was used to evaluate the importance of differences in fryer chicken toughness that result from differences in chilling time before freezing. The panel discriminated and criticized toughness that could arise in commercial practice. At least 4 hr of aging is desirable even for birds that are thawed before being cooked. Shear resistance of fried meat measured with Warner‐Bratzler and L.E.E.‐Kramer shear apparatus correlated well, and correlated with untrained‐panel evaluation. Adverse comments on toughness and dissatisfaction with the quality of the chicken increased with increase in shear resistance of the meat.