The effects on broiler chicken of polyphosphate injection during commercial processing

Autor:	Nerys M. Griffiths, Caroline C. L. Wilkinson
Rok vydání:	2007
Předmět:	chemistry.chemical_compound Meal Animal science chemistry Preference test Polyphosphate Broiler Food science Biology Industrial and Manufacturing Engineering Preference Food Science
Zdroj:	International Journal of Food Science & Technology. 13:541-549
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1978.tb00835.x
Popis:	Summary Chickens injected with a polyphosphate solution and control samples which had not been injected were submitted to a consumer panel of 389 households. Preference test and laboratory sensory assessments were also made on similar birds. In all tests polyphosphated birds were significantly more tender and juicy, but 32–45% of consumers did not differentiate between the treatments when eaten as part of a meal. In preference tests 265 people divided approximately equally in preferences between birds injected with polyphosphate and control birds.
Databáze:	OpenAIRE
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