Dept. of Avian Sciences, University of California, Davis. CA 95616
EFFECT OF POLYPHOSPHATES ON TENDERNESS OF HOT CUT CHICKEN BREAST MEAT
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 100–101, January 1977
How to Cite
PETERSON, D. W. (1977), EFFECT OF POLYPHOSPHATES ON TENDERNESS OF HOT CUT CHICKEN BREAST MEAT. Journal of Food Science, 42: 100–101. doi: 10.1111/j.1365-2621.1977.tb01228.x
The author thanks Dr. Mogens Jul of the Danish Meat Products Laboratory, Copenhagen, for providing the chickens used in the experiment and the staff of the Danish Institute for Poultry Processing. Hillergd, Denmark, for equipment and materials.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- MS received 6/18/76; revised 8/12/76; accepted 8/20/76.
The toughening effect of cutting chicken broiler breast muscle within 1 hr after slaughter was prevented by injection of sodium polyphosphates into the muscle at 20 min postmortem. After aging, pH of polyphosphate-treated muscles averaged 6.15 compared with 5.81 for untreated muscles.