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YIELD AND TENDERNESS OF CURED CHICKEN ROLL PRODUCTS AS AFFECTED BY WATER ADDITION 1
Author(s) -
WANG S.W.,
CHEN T.C.
Publication year - 1987
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1987.tb00055.x
Subject(s) - chicken breast , tenderness , food science , yield (engineering) , white meat , poultry meat , chemistry , materials science , metallurgy
Cured chicken roll products were prepared with either skinless breast meat of skinless dark meat from thighs and drumsticks. Similar products were also prepared from pork for comparison. Processing yields were higher for chicken breast meat than for other meat types when added water was greater than 30%. The yield of dark chicken meat products was always the lowest. Added water did not affect (P 0.05) the Warner‐Bratzler shear values of the products. Dark chicken meat products were found to be the most tender, while those from pork were the least tender. Increase in mixing time increased (P 0.05) the processing yield of dark chicken meat products.