Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
SUMMARY— Boned Leghorn fowl meat was seasoned and prepared as all light or all dark meat 2-lb rolls. 6 smoke-flavor treatments were applied to both the light and dark meat rolls. These treatments were liquid brine smoke, concentrated liquid smoke, smokehouse, oil-base smoke, oil-base smoke and cure, and dry smoke. Products were held up to 14 days at 1°C and 5 weeks at — 18°C. Light meat contained more moisture, gave a higher yield, was more tender and exhibited better binding characteristics than dark meat. Cured samples contained less moisture than the uncured. A taste panel gave a higher preference for the products which received the oil-base smoke, oil-base smoke plus cure, and smokehouse. Light meat was preferred to dark, although dark meat was rated more juicy. No significant changes occurred due to freezing or storage, or both.
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