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COMPOSITION AND PROPERTIES OF EXTRUDED, TEXTURIZED POULTRY MEAT
Author(s) -
ACTON J. C.
Publication year - 1973
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.1365-2621.1973.tb02817.x
Subject(s) - food science , broiler , poultry meat , water holding capacity , chemistry , extrusion , heat resistance , emulsion , tenderness , materials science , biochemistry , composite material
Hand deboned leg and thigh tissues from broilers and mechanically de‐boned broiler neck meats were extruded and texturized using a dry heat process. During heat processing of all meat tissues, there was a significant (P< 0.05) reduction of moisture content and significant increases in fat and protein levels as heating time increased. Meat strands from the texturization process became firm, possessing structural integrity as determined by the binding strength among meat tissue particles and strand resistance to shearing. Significant (P < 0.05) increases were observed in tissue water‐holding capacity and emulsion stabilizing capacity although salt‐soluble protein extractability was significantly (P < 0.01) reduced by the heating during texturization