The Cooking of Fowl with Various Salts for Precooked Poultry Products

Abstract

THE continued utilization of poultry products in frozen and canned foods is dependent upon the development and improvement of commercial processing methods. It is generally known that the keeping qualities of precooked frozen meats depends on the way meats are cooked, method of packaging, type of seasoning and storage temperatures. Much of the research reported in the literature on quality of chicken meat as affected by cooking methods has been with young chickens. There are a number of papers which describe palatability of mature birds cooked with water but basic data are not available for recommending commercial cooking methods. Hanson et al. (1950) reported that the older less tender chickens of food quality could be successfully utilized in precooked frozen foods for a more flavorful product than that obtained from younger birds. Simmering or pressure-cooking was recommended to make the meat the desired degree of tenderness. Vail and Conrad (1948)…