ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Eight-piece-cut broiler parts from 907-1134g carcasses were obtained from a processing plant. Parts were flour predusted, battered, and floured again before being fried in a deep-fat fryer. Fried chicken parts were immediately held in an electric oven at 65.6°C. Warner-Bratzler shear values, ultrastructural changes, coating-skin moisture contents, and organoleptic evaluations of the fried parts were measured after 0.25, 1, 2, and 3 hr of holding. Both breast and thigh meat had a change in ultrastructure at different times; however, dark meat became tougher sooner than white meat. Oven holding had a drying effect on the coating-skin portions. Organoleptic scores of coating-skin parts of fried chicken were not affected by holding time within 3 hr, while those for meat parts were affected.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb04119.x
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