ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
An untrained panel of approximately 100 people was used to evaluate the importance of differences in fryer chicken toughness that result from differences in chilling time before freezing. The panel discriminated and criticized toughness that could arise in commercial practice. At least 4 hr of aging is desirable even for birds that are thawed before being cooked. Shear resistance of fried meat measured with Warner-Bratzler and L.E.E.-Kramer shear apparatus correlated well, and correlated with untrained-panel evaluation. Adverse comments on toughness and dissatisfaction with the quality of the chicken increased with increase in shear resistance of the meat.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1965.tb01862.x
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