Physical Properties of Air-Dried and Freeze-Dried Chicken White Meat
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 611–615, May 1991
How to Cite
FARKAS, B.E. and SINGH, R.P. (1991), Physical Properties of Air-Dried and Freeze-Dried Chicken White Meat. Journal of Food Science, 56: 611–615. doi: 10.1111/j.1365-2621.1991.tb05341.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/31/90; revised 8/29/90; accepted 11/1/90.
Cooked, diced chicken meat was dehydrated by various air- and freeze-drying techniques. The dried material was evaluated to determine shear strength, friability, color, rehydration, surface area, porosity, density and pore size distribution. A Scanning Electron Microscope was employed to study effects of the drying process on meat fiber structure. We found that freeze-drying produced a porous material with excellent rehydration properties. Air-drying produced samples with less porosity and poorer rehydration. We concluded that porosity was the primary factor in rehydration potential and surface area and pore size distribution was less important.