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The effects on broiler chicken of polyphosphate injection during commercial processing
Author(s) -
GRIFFITHS NERYS M.,
WILKINSON CAROLINE C. L.
Publication year - 1978
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1978.tb00835.x
Subject(s) - polyphosphate , broiler , meal , preference , food science , preference test , biology , mathematics , biochemistry , phosphate , statistics
Summary Chickens injected with a polyphosphate solution and control samples which had not been injected were submitted to a consumer panel of 389 households. Preference test and laboratory sensory assessments were also made on similar birds. In all tests polyphosphated birds were significantly more tender and juicy, but 32–45% of consumers did not differentiate between the treatments when eaten as part of a meal. In preference tests 265 people divided approximately equally in preferences between birds injected with polyphosphate and control birds.