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EFFECTS OF CO 2 ‐SNOW ON THE QUALITY AND ACCEPTANCE OF MECHANICALLY DEBONED POULTRY MEAT
Author(s) -
MAST M. G.,
JURDI D.,
MacNEIL J. H.
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.tb03786.x
Subject(s) - food science , chemistry
Mechanically deboned chicken meat (MDCM) and mechanically de‐boned turkey meat (MDTM) were chilled with CO 2 ‐snow, frozen, and stored at ‐20° C for up to 48 wk. MDCM exposed to CO 2 generally exhibited higher TBA values and peroxide values (PV) than control samples (no CO 2 ). TBA values of treated and untreated MDTM were similar; however, PV of CO 2 ‐treated MDTM were consistently higher. Meat exposed to CO 2 was initially redder than untreated meat; however during later stages of frozen storage, control samples were redder. Taste panelists were able to discriminate among the various treatments. Meat chilled with CO 2 was generally preferred to control samples and meat “frozen” with CO 2 ; control samples were usually preferred over CO 2 ‐frozen samples.