ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Two scalding times (30 and 60 sec) and four scalding temperatures (51.7°, 54.4°, 57.2° and 60°C) were used in a 2 × 4 factorial experimental design to determine the best time and temperature combination for scalding Bobwhite quail. Equal numbers of male and female quail were sacrificed at 16 wk of age and the effects of the different time and temperature combinations on picking, carcass appearance, total microbial count, yield and sensory characteristics were determined. The numbers of microorganisms in the scalding water and on the carcasses surface decreased as scalding temperature increased; however, this reduction in microbial count was not statistically significant. Picking was easier as scalding temperature was increased, but birds scalded at 60°C for 30 or 60 sec had a mottled appearance with considerable abrasion. Higher scalding temperature and longer immersion time (57.2°C/60 sec and 60°C/30 and 60 sec) significantly decreased cooking yield and produced tough meat with a low flavor score. Birds scalded at 51.7°C had good appearance but required considerable hand picking. Based on the data obtained from this study, scalding at 57.2°C/30 sec is recommended for Bobwhite quail. At this time and temperature combination, carcasses received better picking and appearance scores, had a cooked yield of 78.9% and were more tender than those scalded at either 57.2°C for 60 sec or 60°C for 30 and 60 sec.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02443.x
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