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CUTTING METHODS AFFECT FRIED CHICKEN FLAVOR AND TENDERNESS
Author(s) -
STADELMAN W. J.,
PRATT D. E.
Publication year - 1977
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.1365-2621.1977.tb01244.x
Subject(s) - tenderness , flavor , mathematics , chicken breast , food science , universal testing machine , chemistry , materials science , composite material , ultimate tensile strength
Experiments were conducted to determine any differences in taste, preference and tenderness of frying chicken cut‐up on the patented machine and by hand using a knife, a hand‐operated power knife or a band saw. All chickens were cut using a standardized nine‐piece procedure. A trained sensory panel, using a triangle test in each of three tests, differentiated between the two treatments (P < 0.05). In two of the tests the preference for the patented machine cut fried chicken was highly significant (P < 0.01) and in the third test the preference was significant (P < 0.05). Tenderness of battered, breaded, fried breast muscles of chickens from the two treatment groups was determined using a Kramer shear cell on an Instron Universal Testing machine. Differences were found (P < 0.01) in both maximum shear force and modulus of elasticity. The patented machine‐cut chicken required a maximum shear force of about 15% less than the hand‐cut chicken.