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Influence of genetic strain, pH, and salts on cooking properties of processed light and dark broiler meat *
Author(s) -
XIONG YOULING L.,
PESCATORE ANTHONY J.,
CANTOR AUSTIN H.,
BLANCHARD SUZANNE P.,
STRAW MARK L.
Publication year - 1993
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.1365-2621.1993.tb01291.x
Subject(s) - broiler , food science , white meat , yield (engineering) , chemistry , chicken breast , cooked meat , strain (injury) , zoology , biology , materials science , anatomy , metallurgy
Summary The cooking yields of ground breast (light) and thigh (dark) meat of eight genetic crosses of commercial strains were compared using different pre‐cooking treatments. Adjustment of fresh meat pH from 6.0‐6.1 to 6.4 with 0.5% phosphate increased ( P < 0.05) the average cooking yield of processed breast meat from 90 to 93%, and of thigh meat from 79 to 82%. Addition of 2.5% sodium chloride to the ground meat further improved the cooking yield. Most genetic crosses of broilers differed significantly ( P < 0.05) in meat cooking yield, which changed similarly with pH and salt adjustments in most strains. Cooking yields of control, pH‐adjusted and saltadded thigh meats were positively correlated with each other, but little correlation existed between thigh and breast meats. the results show the influence of genetic cross on meat cooking yield, and indicate the importance of controlling pH and salt content in broiler meat processing.