22. Texture and Tenderness in Poultry Products

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Lisa H. McKee

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch22

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

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

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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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