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CHARACTERISTICS OF SIX PATTY FORMULAS CONTAINING DIFFERENT AMOUNTS OF MECHANICALLY DEBONED BROILER MEAT AND HAND DEBONED FOWL MEAT
Author(s) -
LYON B. G.,
LYON C. E.,
TOWNSEND W. E.
Publication year - 1978
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.1365-2621.1978.tb07381.x
Subject(s) - broiler , food science , quantitative descriptive analysis , fowl , lightness , chemistry , poultry meat , mathematics , biology , flavor , computer science , paleontology , computer vision
Six patty formulas containing mechanically deboned broiler meat (MDBM), hand deboned fowl meat (HDFM) and structured protein fiber (SPF) from soy were evaluated for proximate composition, rancidity, color, force to shear, and sensory profiling by Quantitative Descriptive Analysis (QDA). As level of MDBM decreased, moisture and protein contents, L values (lightness) and shear values increased correspondingly; fat content, a L values (redness) and TBA values decreased; and products were perceived as being lighter, more chewy and elastic, and less juicy. Interchangeable ratios of 40:60/60:40 MDBM and HDFM can be incorporated with SPF to yield products of good quality.