| Autor: |
C. E. Lyon, R. L. Wilson, W. E. Townsend |
| Rok vydání: |
1976 |
| Předmět: |
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| Zdroj: |
Poultry Science. 55:1307-1312 |
| ISSN: |
0032-5791 |
| DOI: |
10.3382/ps.0551307 |
| Popis: |
Four experiments were conducted to measure objectively color differences in non-frozen and frozen (air blast and Freon immersion) broiler breasts and thighs. Frozen pieces were stored for 6 days at -23° C. and non-frozen for 6 days at 2° C. In the first experiment internal color was compared of non-frozen and frozen uncooked breast and thigh pieces. In the second experiment non-frozen and frozen breast and thigh pieces were water cooked (end-point temperature of 88° C.) prior to color evaluation. The third and fourth experiments compared objective color readings of non-frozen and frozen thigh pieces with the femur removed from half the samples. Uncooked thighs were objectively evaluated in the third experiment, and water cooked samples in the fourth. Uncooked frozen samples from Experiments 1 and 3 were thawed overnight at 2° C. prior to color evaluation. Frozen breast pieces were significantly darker than non-frozen when cooked. Frozen uncooked thighs were significantly darker and redder than non-frozen; frozen cooked thighs were significantly darker but not redder than non-frozen cooked thighs. Thighs with the femur removed prior to freezing and cooking were significantly lighter than thigh pieces frozen and cooked with femur intact. Total color difference values were calculated from the L, aL and bL values to demonstrate color differences between non-frozen and frozen, bone-in and bone-out pieces. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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