ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— The relation between tenderness of breast and thigh muscles from chicken broilers and stability of connective tissue therein was measured during post-mortem aging. Tenderness was determined with a Warner-Bratzler shear-force apparatus and with a trained taste panel. Maximum shear-resistance values occurred in breast muscles 3 to 4 hr post-mortem; minimum values were reached 12 hr post-mortem and did not change significantly during aging for 8 days. Maximum shear-resistance values occurred in thigh muscles 3 hr post-mortem; in these muscles tenderization continued during 8 days of aging.In contrast, alkali-insoluble connective tissue determined in either raw or cooked muscle (as measured by alkali-insoluble hydroxyproline) did not change significantly as a function of post-mortem aging time (1 hr vs 24 hr for breast meat, 1 day vs 8 days for thigh meat). Cooking solubilized considerable amounts of the connective tissue. Post-mortem tenderization of chicken meat is not related to changes in connective tissue but must be ascribed to some other fraction (or fractions) of muscle tissue.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1969.tb00913.x
