+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Effect of temperature and time of scalding on the tenderness of breast meat of chicken

Effect of temperature and time of scalding on the tenderness of breast meat of chicken

Food Technology 11(5): 7284-286

Leghorn hens were used throughout the studies. Six levels of scald temperatures 120[degree], 135[degree], 150[degree], 165[degree], 180[degree], and 195[degree]F were investigated. The 6 time-levels used were 5, 10, 20, 40, 80, and 160 seconds. Each temperature level was used in conjunction with a time level. Within the limits of this study time of scald and temperature of scald significantly reduced tenderness of poultry meat as does the interaction of time with temperature. Within the range of times and temperatures used in this study the effect of time was greater than that of temperature.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 024563521

Download citation: RISBibTeXText

Related references

Effect of the scalding temperature at slaughtering process on meat quality and storage properties of chicken. Korean Journal for Food Science of Animal Resources 24(2): 115-120, 2004

Tenderness of poultry meat 2 Effect of scalding procedures. Poultry Science 40(6): 1731-1736, 1961

Effect of poly phosphates on tenderness of hot cut chicken breast meat. Journal of Food Science 42(1): 100-101, 1977

Effect of scalding times and temperature on broiler tenderness. Poultry Science 64(Suppl. 1): 154, 1985

Effect of post-mortem temperature on chicken M. Pectoralis major: Muscle shortening and cooked meat tenderness. British Poultry Science 34(4): 689-697, 1993

The effect of a short time high temperature scalding method for pigs on the hygienic status of scalding tank water. 1990

Quality parameters of chicken breast meat affected by carcass scalding conditions. Asian-Australasian Journal of Animal Sciences 32(8): 1186-1194, 2019

Effect of cooking temperature and time on the tenderness of precooked freeze-dried turkey white meat. Food Technology 23(3): 60-62, 1969

Effect of postmortem boning time during simulated commercial processing on the tenderness of broiler breast meat. Poultry Science 65(Suppl. 1): 32, 1986

Duckling and chicken processing yields and breast meat tenderness. Poultry Science 71(1): 197-202, 1992

Comparison of breast meat tenderness during early rigor development in duckling and chicken. Poultry Science 69(Suppl. 1): 192, 1990

The effect of hormonization on juiciness and tenderness of chicken meat. Poultry Sci 37(6): 1443-1446, 1958

Effect of mung bean and sprouted mung bean (Vigna radiata) powder on chicken breast meat tenderness, microbial and sensory characteristics. Journal of Food Science and Technology 51(7): 1411-1415, 2014

Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat. Meat Science 66(1): 91-96, 2004

Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast. Journal of Animal Science and Technology 58: 27, 2016