Tenderisation of spent hen meat using ginger extract

British Poultry Science

Volumn 42, Issue 3, 2001, Pages 344-349

  Naveena, B M ^a   Mendiratta, S K ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

COLLAGEN; FOOD ADDITIVE; MEAT TENDERIZER; MUSCLE PROTEIN; PAPAIN; PLANT EXTRACT; WATER;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COLD; COOKING; DRUG COMBINATION; DRUG EFFECT; FOOD HANDLING; GINGER; MEAT; METABOLISM; METHODOLOGY; MUSCLE CELL; PH; SKELETAL MUSCLE; SODIUM INTAKE; SOLUBILITY; STANDARD; ULTRASTRUCTURE;

ANIMALS; CHICKENS; COLD; COLLAGEN; COOKERY; DRUG COMBINATIONS; FOOD ADDITIVES; FOOD HANDLING; GINGER; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE FIBERS; MUSCLE PROTEINS; MUSCLE, SKELETAL; PAPAIN; PLANT EXTRACTS; SODIUM, DIETARY; SOLUBILITY; WATER;

EID: 0035403135     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/00071660120055313     Document Type: Article

References (28)

1. AOAC (1995) Official Methods of Analysis. 16th Edn. Washington, DC, Association of Official Analytical Chemists.
2. BAILEY, A.J. (1984) The chemistry of intramolecular collagen, in: BAILEY, A.J. (Ed) Recent Advances in Chemistry of Meat, pp. 17-22. London, The Royal Society of Chemistry.
3. BAKER, R.C. & DARFLER, J.M. (1968) A comparison of Leghorn fowl and fryers for pre-cooked battered fried chickens. Poultry Science, 47: 1550-1559.
4. DEVITRE, H.A. & CUNNINGHAM, F.E. (1985) Tenderization of spent hen muscle using papain, bromelin or ficin alone and in combination with salts. Poultry Science, 64: 1476-1483.
5. DRANSFIELD, E., CASEY, J.C., BOCCARD, R., TOURAILLE, C., BUCHTER, L., HOOD, D.E., JOSEPH, R.L., SCHON, I., et al. (1983) Comparison of chemical composition of meat determined at 8 laboratories. Meat Science, 8: 79.
6. DUDA, Z., SZMANKO, T. & MASLANKA, M. (1984) Influence of frozen storage on physico-chemical and organoleptic properties of hams produced from chilled and hot meat. Fleischwirtschaft, 64: 34-36.
7. GINGER, I.D., WILSON, G.D. & SCHWEIGERT, B.S. (1954) Biochemistry of myoglobin. Quantitative determination in beef and Pork muscles. Chemical studies with purified metmyoglobin. Journal of Agricultural and Food Chemistry, 2: 1037-1042.
8. GRACIA, E., SINK, J.D., WILSON, L.L. & ZEEGLER, J.H. (1970) Sex, sire and physiological factors affecting muscle protein solubility and other characteristics. Journal of Animal Science, 31: 42-46.
9. HARDIMAN, J.W. (1996) Broiler breeding by the year 2006. Proceedings of the 20th World's Poultry Congress, Vol. 1, New Delhi, pp. 461-467
10. HELANDER, R. (1957) On quantitative muscle protein determination. Acta Physiologica Scandanavia, 41: suppl. 141.
11. IKEUCHI, Y., ITO, T. & FUKAZAWA, T. (1980) Change in the properties of myofibrillar proteins during postmortem storage of muscle at high temperature. Journal of Agricultural and Food Chemistry, 28: 1197.
12. KANIMOZHI (1998) Studies on tenderization of spent hen meat by application of calcium chloride and lactic acid. M.V.Sc. Thesis, Indian Veterinary Research Institute, Izatnagar (UP), India.
13. KEETON, J.T. (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. Journal of Food Science, 48: 878-881.
14. LABELL, F. (1987) Functional flavour systems improve quality of microwave meats and poultry. Food Processing, 48: 63-64.
15. 4. Nature, 227: 680-685.
16. LEE, Y.B., SEHNERT, D.J. & ASHMORE, C.R. (1986) Antioxidant property in ginger rhizome and its application to meat products. Journal of Food Science, 51: 20-23.
17. LYON, B.G. & HAMM, D. (1986) Effect of mechanical tenderization with sodium chloride and polyphosphates on sensory attributes and shear values of hot stripped broiler breast meat. Poultry Science, 65: 1702-1707.
18. MAHENDRAKAR, N.S., DANI, N.P., RAMESH, B.S. & AMLA, B.L. (1988) Effect of postmortem conditioning treatments to sheep carcasses on some biophysical characteristics of muscle. Journal of Food Science and Technology, 25: 340-345.
19. MAHENDRAKAR, N.S., DANI, N.P., RAMESH, B.S. & AMLA, B.L. (1989) Studies on influence of age of sheep and post mortem carcass conditioning treatments on muscular collagen content and its thermolability. Journal of Food Science and Technology, 26:, 102-106.
20. MENDIRATTA, S.K. & PANDA, P.C. (1995) Synergistic effect of pressure and enzyme treatment for tenderization of spent hen meat. Journal of Food Science and Technology, 32: 46-48.
21. NUEMAN, R.E. & LOGAN, M.A. (1950) Determination of hydroxyproline content. Journal of Biological Chemistry, 184: 299.
22. RICKANSRUD, D.A. (1966) The quantitative determination of myoglobin in four bovine muscles. M.S. Thesis. Oklahoma State University, Still-Water, Oklahoma.
23. SEE, Y.P. & JACKOWSKI (1990). Estimating molecular weights of polypeptides by SDS gel electrophoresis, in: CREIGHTON, T.E. (Ed) Protein Structure, a Practical Approach, pp. 1-15. Oxford, IRL Press.
24. SNEDECOR, G.W. & COCHRAN, W.G. (1968) Statistical Methods. 8th Edn. (Omes, Iowa State Press)
25. SYED ZIAUDDIN, K., RAO, D.N. & AMLA, B.L. (1995) Effect of lactic acid, ginger extract and sodium chloride on electrophoretic pattern of buffalo muscle proteins. Journal of Food Science and Technology, 32: 224-226.
26. THOMPSON, EH., WOLF, I.D. & ALLEN, C.E. (1973) Ginger rhizome: A new source of proteolytic enzyme. Journal of Food Science, 38: 652-655.
27. TUMA, H.J., VENABLE, J.H., WUTHIER, P.R. & HENRICKSON, R.L. (1962) Relationship of fiber diameter to tenderness and meatiness as influenced by bovine age. Journal of Animal Science, 21: 33-36.
28. WARDLAW, F.B., MACCASKILL, L.H. & ACTON, J.C. (1973) Effect of postmortem muscle changes in poultry meat loaf properties. Journal of Food Science, 38: 421-424.