eBook - PDF

Enhancing texture and tenderness in poultry meat

Name: Enhancing texture and tenderness in poultry meat
ISBN: 9781838791957

Iksoon Kang,

Yuan H. Brad Kim,

English
PDF
Available on iOS & Android

eBook - PDF

Enhancing texture and tenderness in poultry meat

Iksoon Kang,

Yuan H. Brad Kim,

About this book

The texture and tenderness of poultry meat are key factors in ensuring consumer satisfaction, and these qualities are significantly affected by how birds are treated before, during and after slaughter. This chapter begins by explaining how, after slaughter, the decline of muscle pH and the development of rigor mortis affect meat tenderness. We then examine the effect of the important process of chilling on meat tenderness. The problem of pale, soft and exudative (PSE) meat is considered, and the crust-freeze-air-chilling (CFAC) technique is given particular emphasis as a means of minimizing the occurrence of this defect. We then consider various processing techniques for improving the tenderness of poultry meat, including mechanical tenderization, muscle tensioning, electrical stimulation and marination.

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Yes, you can access Enhancing texture and tenderness in poultry meat by Iksoon Kang,Yuan H. Brad Kim in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Sustainable Agriculture. We have over one million books available in our catalogue for you to explore.