ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The process of injection of 5% polyphosphate solution into the breast of broiler chickens under commercial conditions had a variable but insignificant effect on the weight of water absorbed during immersion chilling and did not influence the amount of fluid lost on thawing or cooking. However, it produced a net increase in the weight of the carcase at all stages (chilling, freezing, thawing and cooking) subsequent to injection. After thawing and cooking a significant tenderizing effect in treated birds was observed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb00834.x
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