Presented at the 36th Annual Meeting of the Institute of Food Technologists. Anaheim, June 6–9, 1976.
CUTTING METHODS AFFECT FRIED CHICKEN FLAVOR AND TENDERNESS
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 172–173, January 1977
How to Cite
STADELMAN, W. J. and PRATT, D. E. (1977), CUTTING METHODS AFFECT FRIED CHICKEN FLAVOR AND TENDERNESS. Journal of Food Science, 42: 172–173. doi: 10.1111/j.1365-2621.1977.tb01244.x
Journal Paper No. 6269, Purdue Agricultural Experiment Station, West Lafayette, IN 47907.
Appreciation is expressed to Duncan Creations, Marion, Ind. for partial support of this study.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 5/17/76; revised 7/15/76; accepted 7/21/76.
Experiments were conducted to determine any differences in taste, preference and tenderness of frying chicken cut-up on the patented machine and by hand using a knife, a hand-operated power knife or a band saw. All chickens were cut using a standardized nine-piece procedure. A trained sensory panel, using a triangle test in each of three tests, differentiated between the two treatments (P < 0.05). In two of the tests the preference for the patented machine cut fried chicken was highly significant (P < 0.01) and in the third test the preference was significant (P < 0.05). Tenderness of battered, breaded, fried breast muscles of chickens from the two treatment groups was determined using a Kramer shear cell on an Instron Universal Testing machine. Differences were found (P < 0.01) in both maximum shear force and modulus of elasticity. The patented machine-cut chicken required a maximum shear force of about 15% less than the hand-cut chicken.