ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The scanning electron microscope was used to study the effect of age, method of chilling, and scald temperature on poultry skin ultra-structure. This knowledge was deemed important in understanding how the condition of poultry skin affects the adhesion of batters and breadings. Evidence obtained from scanning electron micrographs indicated that adhesion of batters and breadings to poultry skin could be affected by the ultrastructure of poultry skin. It is theorized that improved adhesion would result if batters and breadings were applied to poultry skin without the cuticle. Increased scald temperatures, which remove the cuticle, should improve batter and breading adhesion. Age (3, 5, 7, or 9 wk), ice-slush chilling, and nonchilling of broiler carcasses did not cause visible changes in broiler skin ultrastructure and therefore should not affect batter and breading adhesion.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb04071.x
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