The effects of end-point internal cooking temperatures on the meat quality attributes of selected Nigerian poultry meats

@inproceedings{Joseph1997TheEO,
  title={The effects of end-point internal cooking temperatures on the meat quality attributes of selected Nigerian poultry meats},
  author={Jose K Joseph and B. Awosanya and A Adeniran and U. M. Otagba},
  year={1997}
}
The effects of end-point internal cooking temperatures of 55 °C, 60 °C, 65 °C, 70 °C, 75 °C, 80 °C and 85 °C on degree of doneness, cooking time and meat quality attributes of broilers and local chicken (Gallus domesticus); duck (Anas Sparsa); guinea fowl (Numida meleagris) and bushfowl (Fracolinus bicalcaratus L.) were investigated. The poultry meat types were cooked in a commercial gas convention oven preheatd to a constant temperature of 170 °C. Meats cooked to internal temperatures below 65… CONTINUE READING

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Thermal analysis of meat and meat products