Poultry Science · 1976 · 12 citations · 3 references
AgricultureAnimal SciencesPoultry SciencePoultry Meat SciencePoultry ProcessingPoultry Product QualityBroiler Carcass QualityBroiler Carcass YieldBroiler Meat QualityCarcass CompositionMeat ProcessingPoultry ProductionBroiler ChillingChilling EfficiencyCooked Poultry ProductsEviscerated WeightMeat ChillingMoisture ContentMoisture Content EffectsStorage Effects On Meat Quality
Fowl meat which was cooked immediately after evisceration (without chilling) had significantly higher yields (based on eviscerated and chilled weights) than conventionally chilled carcasses. Deboned yields (based on eviscerated weights) of Leghorn type hens that had been cooked at 100° C. for 3 hours averaged 27.5% for chilled carcasses and 29% for non-chilled carcasses. Mean shear values of breast meat for non-chilled birds were significantly higher than chilled fowl (10.8 kg./g. vs. 9.3 kg./g.). There were no significant differences between chilled and non-chilled fowl meat in moisture content after cooking and deboning.
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Principles and Procedures of Statistics
H. F. Robinson · Agronomy Journal · 1961 · 17.8K citations
Evaluation of Toughness Differences in Chickens in Terms of Consumer Reaction
Helen H. Palmer, A.A. Klose, SALLY SMITH et al. · Journal of Food Science · 1965 · 17 citations