Effects of Cooking Methods on Textural Properties and Water-Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times-Reference-Cited by-同舟云学术

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Effects of Cooking Methods on Textural Properties and Water-Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times

Published:2014-09-17 Issue:5 Volume:45 Page:377-386
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Lee Youngseung¹,Xiong Rui²,Chang Yoon Hyuk³,Owens Casey M.⁴,Meullenet Jean-Francois⁵

Affiliation:

1. Department of Food Science and Nutrition; Dankook University; Yongin Gyeonggi-Do Korea

2. Technical Consumer Research; R&D; Coca-Cola Company; Atlanta GA

3. Department of Food and Nutrition; Kyung Hee University; Seoul Korea

4. Department of Poultry Science; University of Arkansas; Fayetteville AR

5. Department of Food Science; University of Arkansas; 2650 N. Young Ave. Fayetteville AR 72704

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12088/fullpdf

Reference24 articles.

1. Nutritional quality of rabbit meat as affected by cooking procedure and dietary vitamin E;Bosco;J. Food Sci.,2001

2. Prediction of poultry meat tenderness using Razor Blade shear, Allo-Kramer shear, and sarcomere length;Cavitt;J. Food Sci.,2004

3. Effect of cooking methods and rigor state on the composition, tenderness and eating quality of cured goat loins;Dzudie;J. Food Eng.,2000

4. Effect of post-mortem electrical stimulation on color, texture, pH, and cooking losses of hot and cold de-boned chicken broiler breast meat;Froning;Poult. Sci.,1988

5. Unconventional meat harvesting;Hamm;Poult. Sci.,1981

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1. Measuring water holding capacity in poultry meat;Poultry Science;2024-05

2. Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement;Journal of Texture Studies;2023-11-20

3. Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding Properties;ACS Food Science & Technology;2022-04-25

4. Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck;Foods;2022-02-24

5. Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness;British Poultry Science;2021-08-13

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