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EFFECT OF MICROWAVE ENERGY ON POULTRY TENDERNESS
Author(s) -
DUNN N. A.,
HEATH J. L.
Publication year - 1979
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.1365-2621.1979.tb03784.x
Subject(s) - tenderness , glycogen , broiler , microwave , glycolysis , adenosine triphosphate , energy metabolism , chemistry , microwave oven , food science , biochemistry , metabolism , medicine , physics , quantum mechanics
This research determined if exposure of pre‐rigor muscle to microwave energy would inhibit glycolysis and improve tenderness. Broiler muscle was exposed to microwaves for 0, 1.06 and 2.12 set/g and aged for 0, 30, 60 or 120 min prior to determination of glycogen and adenosine triphosphate (ATP). Tissue used for sensory and shear evaluations were subjected to 0.9 set/g at 160°C in a conventional oven, 0.5 set/g in a microwave oven, or to an internal temperature of 77°C in a conventional or microwave oven. Microwave treatment resulted in decreased glycogen metabolism but had no effect on the retention of ATP. Sensory and shear evaluations indicated that all treatments resulted in less tender samples.