...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Poultry Science >Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition
【24h】

Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition

机译：用木质乳房状况的碎肉乳房内圆圈的腌制和烹饪性能

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The wooden breast (WB) condition in broiler breast meat negatively influences technological meat quality. However, it is unknown if the WB effects are uniform throughout the Pectoralis major. The objective of this study was to determine the effects of WB on the marination and cooking performance of the dorsal and ventral portions of broiler breast fillets. Sixty butterfly breast fillets were collected from the deboning line of a commercial plant and sorted into normal (no WB) and severe WB categories. Each fillet was horizontally portioned into dorsal and ventral halves. Portions from one side of each butterfly were used as non-marinated controls, while portions from the other side were vacuum-tumble marinated (16 rpm, -0.6 atm, 4 degrees C, 20 min) with 20% (wt/wt) marinade to meat ratio. Marinade was formulated to target a final concentration of 0.75% salt and 0.45% sodium tripolyphosphate in the final product. Samples were cooked to 78 degrees C in a combination oven. Marinade uptake and retention were lower (P & 0.001) in both the ventral and dorsal portions of the WB fillets. The dorsal portions had greater (P & 0.001) marinade uptake and retention than the ventral portions in both normal and WB fillets. For non-marinated samples, cook loss was greater (P & 0.05) in both the ventral and dorsal portions of WB fillets. In marinated samples, however, cook loss was similar between the dorsal portions of normal and WB fillets. Final cooked product yield was calculated based on pre-marination and post-cook weights. Non-marinated WB samples exhibited lower (P & 0.001) cooked product yields than normal samples in both portions. For marinated samples, cooked product yields were greater (P & 0.001) in the dorsal portions. Data demonstrated that the dorsal portion of the Pectoralis major more readily absorbs and retains marinade during vacuum tumbling and storage than the ventral portion. Although the WB condition negatively influenced marination and cooking performance in both fillet portions, the effects were less severe in the dorsal portion.
机译：肉鸡乳房肉中的木质乳房（WB）条件对技术肉质产生负面影响。但是，如果WB效应在整个胸部主要的主要内部是均匀的，则尚不清楚。本研究的目的是确定WB对肉鸡乳房圆角背侧和腹侧部分的摩托和烹饪性能的影响。从商业植物的衰变线收集六十蝴蝶胸壁，并分类为正常（无WB）和严重的WB类别。每个圆角水平分为背部和腹部。从每只蝴蝶的一侧使用的部分用作非腌制的对照，而另一侧的部分是真空翻滚腌制（16 rpm，-0.6atm，4摄氏度，20分钟），20％（wt / wt）腌料肉类比例。配制腌料以靶向最终产物中的0.75％盐的最终浓度和0.45％三聚磷酸钠。将样品在组合烘箱中煮至78℃。在WB圆角的腹侧和背部部分中，腌料摄取和保留较低（P＆amp; 0.001）。背部部分具有更大的（P＆amp; 0.001）腌料摄取和保留，而不是正常和WB圆角的腹侧部分。对于非卤化样品，在WB圆角的腹侧和背部部分中，烹饪损耗更大（P＆amp; 0.05）。然而，在腌制样品中，烹饪损失在正常和WB圆角的背部部分之间类似。基于腌制预制和厨师重量来计算最终熟产物产率。非腌制的WB样品表现出低（P＆amp; 0.001）的熟产物产量而不是两部分的正常样品。对于卤化样品，烹饪产物产率在背部较大（P＆amp; 0.001）。数据表明，胸壁的背部主要更容易吸收并在真空翻滚和储存期间保持腌料而不是腹侧部分。虽然WB条件在两个圆角部分中受到腌制和烹饪性能，但在背部部分中的效果不太严重。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号