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The use of hot salted chicken meat for processing
Author(s) -
KIJOWSKI J.,
PIKUL J.,
NIEWIAROWICZ A.
Publication year - 1982
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.1365-2621.1982.tb00214.x
Subject(s) - broiler , brine , chicken breast , food science , white meat , poultry meat , tenderness , marination , chemistry , zoology , biology , organic chemistry
Summary Frankfurter‐type sausages and meat rolls were prepared from chicken broiler breast and leg muscles, the former from comminuted breast and leg muscles salted pre‐rigor within 40 min, the latter from breast and leg muscles separately injected with brine 15 min after slaughter. Their properties were compared with those of similar products made from chilled meat.