Moisture Levels in Frozen Poultry as Related to Thawing Losses, Cooking Losses, and Palatability

Heme Pigment Levels in Chicken Broilers Chilled in Ice Slush and Air

“…Because cytochrome pigments are substantially less prone to heat damage (Cornish and Froning, 1974), they perhaps remain more soluble and less subject to damage from scalding temperatures than other heme pigments. Dilution of pigments may be a factor, although Froning et al (1960) reported that moisture content of chicken broiler meat was not influenced by chilling, because much of the additional moisture was lost through the drip. There was also a significant difference (P<05) in cytochrome c levels among die breast, thigh, and gizzard, which was similar to the results of Pikul et al (1986).…”

Relation between loss of fluid from thawing chicken carcasses and uptake of water during processing

“…With frozen chickens, Froning, Swanson and Benson (1960) have shown that the amounts lost during thawing overnight at room temperatures, expressed as a percentage of the weight gained during chilling can be as low as 54 per cent when chilling was for 48 hr and as high as 85 per cent when chilling was for 4 hr only. Nevertheless, the actual amount of fluid lost after the long period of chilling was greater than after the short chill because of the substantial increase in the water taken up (10-4 per cent compared with 4 per cent).…”

Composition of Drainage from Thawed Poultry Carcasses

“…For example, Wladyka and Dawson (1968a) reported drainage losses of 4.7 and 5.3% from light and dark meat, respectively, from heavy hens. For broilers, chilled in ice slush for 4 and 24 hr, Froning et al, (1960) reported losses of 3.4 and 5.8%, respectively. Our results showed that heavier birds tended to lose lower percentages of weight as drainage which agrees with Marion and Stadelman (1958).…”