Effect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat.

@article{Seabra2001EffectOD,
  title={Effect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat.},
  author={Lia Maura Soares Seabra and J F F Zapata and M F F Fuentes and Carlos Menezes Aguiar and Ednardo Rodrigues Freitas and Marcela Rodrigues},
  journal={Poultry science},
  year={2001},
  volume={80 1},
  pages={109-12}
}
Tenderness is the most important organoleptic characteristic of meat, and various methods have been developed to improve it. The purpose of this experiment was to evaluate the effect of different conditioning treatments of broiler carcasses on pH, cooking losses, shear values, R-values, and sensory tenderness of breast meat. All measurements were collected for breast muscle as follows: after 24 h of carcass aging (T1); after 24 h of carcass aging with muscle tensioning (T2); after 24 h of… CONTINUE READING

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