Processing Temperature and Moisture Content Effects on the Texture and Microscopic Appearance of Cooked Fowl Meat Gels

Poultry Science

Volumn 75, Issue 12, 1996, Pages 1603-1610

  Voller, L M ^a   Dawson, P L ^a   Han, I Y ^a  

^a CLEMSON UNIVERSITY   (United States)

Author keywords

Emulsion; Fowl meat; High temperature processing; Scanning electron microscopy; Texture

Indexed keywords

WATER;

ANIMAL; ARTICLE; CHICKEN; FOOD; GEL; REGRESSION ANALYSIS; SCANNING ELECTRON MICROSCOPY; SKELETAL MUSCLE; STANDARD; TEMPERATURE;

ANIMALS; CHICKENS; GELS; LEAST-SQUARES ANALYSIS; MICROSCOPY, ELECTRON, SCANNING; MUSCLE, SKELETAL; POULTRY PRODUCTS; TEMPERATURE; WATER;

EID: 0030341040     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.3382/ps.0751603     Document Type: Article

References (16)

1. Association of Official Analytical Chemists, 1984. Official Methods of Analysis. 14th ed. AOAC, Arlington, VA.
2. Bailey, A. J., 1972. The basis of meat texture. J. Sci. Food Agric. 23:995-1007.
3. Buchner, N., 1993. Aseptic processing and packaging of food. Pages 1-2 in: Aseptic Processing and Packaging of Particulate Foods, 1st ed. E.M.A. Willhoft, ed. Chapman and Hall, Cornwall, UK.
4. Cheng, C. S., and F. C. Parrish, 1979. Heat-induced changes in myofibrillar proteins of bovine Longissimus dorsi muscle. J. Food Sci. 44:22-24.
5. Dawson, P. L., B. W. Sheldon, and J. J. Miles, 1991. Effect of aseptic processing on the texture of chicken meat. Poultry Sci. 70:2359-2367.
6. Dawson, P. L., and B. W. Sheldon, 1993. Pretreatment effects on the texture and integrity of aseptically processed poultry meat particulates. Poultry Sci. 72:968-978.
7. Draudt, H. W., 1972. Changes in meat during cooking. Proc. Recip. Meat Conf. 25:243-249.
8. Goll, D. E., R. W. Bray, and W. G. Hoekstra, 1963. Age associated changes in muscle composition. The isolation and properties of a collagenous residue from bovine muscle. J. Food Sci. 28:503-509.
9. Montejano, J. G., D. D. Hamann, and T. C. Lanier, 1983. Final strengths and rheological changes during processing of thermally induced fish gels. J. Rheol. 27:557-560.
10. Nakamura, R., S. Sekoguchi, and Y. Sato, 1975. The contribution of intramuscular collagen to the tenderness of meat from chickens with different ages. Poultry Sci. 54: 1604-1612.
11. Postek, M. T., K. S. Howard, A. H. Johnson, and K. L. McMicheal, 1980. Scanning electron microscopy. Ladd Research Industries, Inc., Baton Rouge LA.
12. Rizvi, S., J. L. Blaisdell, and W. J. Harper. 1980. Thermal diffusivity of meat analog systems. J. Food Sci. 45: 1727-1731.
13. SAS Institute, 1992. SAS® Users Guide: Statistics. A. A. Ray, ed. SAS Institute Inc., Cary NC.
14. Swartzel, K., 1986. Equivalent point method for thermal evaluation of continuous-flow systems. J. Agric. Food Chem. 34:396-102.
15. Swatland, H. J., 1984. Structure and Development of Meat Animals. Prentice-Hall, Inc. Englewood Cliffs, NJ.
16. Sweat, V. E., C. G. Haugh, and W. J. Stadelman, 1973. Thermal conductivity of chicken meat at temperatures between -76 and 20C. J. Food Sci. 38:158-160.