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Tenderness and juiciness of freeze-dried chicken meat as related to maturity of birds



Tenderness and juiciness of freeze-dried chicken meat as related to maturity of birds



Poultry Sci 45(5): 1004-1008



Breast muscles from White Leghorn female chickens (11, 20 and 52 wk. of age) were freeze-dried and evaluated for tenderness and juiciness after reconstitution. Tenderness was determined with a Warner-Bratzler shear by relating shear force to area of breast muscle sheared. A correlation coefficient of 0.59 was obtained between sensory panel scores and Warner-Bratzler shear values, using cooked and rehydrated freeze-dried muscle, and a correlation coefficient of 0.08 was calculated when evaluating non-freeze-dried muscle. Tenderness of muscle decreased with age of birds. Sensory evaluations indicated juiciness to be directly related to tenderness. Percentage water uptake during rehydration was directly related to tenderness (as measured by the panel and Warner-Bratzler shear) and juiciness (as measured by the panel). Greater significant differences were noted when tenderness of breast muscles was measured by the sensory panel than when measured by the Warner-Bratzler shear.

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Accession: 025644619

Download citation: RISBibTeXText

DOI: 10.3382/ps.0451004


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