Open AccessSENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER 1
Author(s) -
BASKER D.,
ANGEL S.,
BARTOV I.
Publication year - 1984
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1984.tb00763.x
Subject(s) - food science , broiler , white meat , sensory system , lean meat , cooked meat , abdominal fat , chicken breast , chemistry , cooking methods , body weight , biology , neuroscience , endocrinology
Broiler chicken carcasses were classified as being lean, medium or fat, according to the proportion by weight of abdominal fat. The sensory quality was evaluated of breast and dark meat cooked separately in water, and of meat loaf containing both breast and dark meat. When cooked in water, the differences in the degree of fatness were found to have essentially no effect on the sensory quality. When cooked as meat loaf, the product of medium fatness was found to have the highest sensory quality, followed by the fat meat product and finally by the lean meat product.