Changes in chemical composition, shear values, and sensory properties of deboned broiler breast and thigh meat as effected by cooking form /
"Slightly tender to extremely tender" by 89.09, 90,91, 87.27
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1995.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | "Slightly tender to extremely tender" by 89.09, 90,91, 87.27 (6.47kg/g) and breast grilled with skin (6.38kg/g), but was (7.09kg/g) than for the thigh grilled with the skin (6.39). (BRGWOS) was preferred over the breast grilled with the skin (BRGWSK) by 94.55 and 87.27%, respectively. The thigh 45.45, 52.73, and 43.64% of the panelist, respectively. The 47.27, and 56.36% and "fair to extremely poor" by 47.27, 54.55, and 67.27% of the panelists, respectively. The A 55 member consumer panel used a hedonic scale to evaluate acceptability of grilled chicken thigh and breast meat. and 94.55% of the panelists, respectively. and one thigh each were grilled 1) with the skin and 2) and THGWOS was judged as "Just about right" by 43.64, 32.73, attached (1 0. 18 and 24.57%) than in the thigh grilled breast and thigh meat of thirty broilers of which one breast BRGWSK, BRGWOS, THGWSK, and THGWOS was judged as "slightly content significantly lower in the breast grilled with the fat was significantly higher and the protein content grilled without the skin (THGWOS) was preferred over the moisture content was significantly higher and the protein Proximate composition and shear value were determined for removal on the fat content, tenderness, and overall respectively. The flavor of the BRGWSK, BRGWOS, THGWSK, and respectively. The moistness of the BRGWSK, BRGWOS, THGWSK, significantly different for the breast grilled without skin significantly higher for the thigh grilled without skin significantly lower in the thigh grilled with the skin skin attached when compared to its skinless counterpart. The tenderness/toughness of the breast and thigh grilled with and texture of the BRGWSK, BRGWOS, THGWOS and THGWSK was rated as the characteristics of like, moistness, flavor, and THGWOS was judged to be "good to excellent" by 52.73, 54.55, thigh grilled with the skin (THGWSK) by 92.73 and 87.27%, This study was conducted to determine the effect of skin too dry" by 41.82, 32.73, 14.55, and 16.36% of the panelists, without the skin (8.09 and 25.56%). The shear value was not without the skin attached. Results indicated that the without the skin. The breast grilled without the skin |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |