Chapter 22. Texture and Tenderness in Poultry Products
- Isabel Guerrero-Legarreta Ph.D.
Published Online: 14 APR 2010
DOI: 10.1002/9780470504475.ch22
Copyright © 2010 John Wiley & Sons, Inc.
Book Title
Handbook of Poultry Science and Technology, Volume 2
Additional Information
How to Cite
McKee, L. H. (2010) Texture and Tenderness in Poultry Products, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch22
Editor Information
Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México
Publication History
- Published Online: 14 APR 2010
- Published Print: 12 JAN 2010
ISBN Information
Print ISBN: 9780470185537
Online ISBN: 9780470504475
- Summary
- Chapter
- References
Keywords:
- texture and tenderness in poultry products;
- denaturation and coagulation - causing shortening and hardening of muscle fibers;
- mechanical separation of poultry meat from bone - obtaining the meat remaining on poultry carcasses
Summary
This chapter contains sections titled:
Introduction
Effect of cooking on texture and tenderness
Textural properties of spent hen meat
Textural properties of mechanically deboned spoultry meat
Texture of pale, soft, exudative poultry meat
Effect of marination on texture and tenderness
Additives and textural properties of value-added poultry products
References