The Effect of Polyphosphates and Sodium Chloride on Cooking Yields and Oxidative Stability of Chicken

Farr, A. J.; May, K. N.

doi:10.3382/ps.0490268

Cited by 53 publications

(22 citation statements)

References 8 publications

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“…In general, MA and MS samples showed a lower shear force value (i.e. better tenderness) than RA and RS samples, as described before by Farr and May (1970).…”

Section: Shear Force As An Index Of Tendernessmentioning

confidence: 52%

Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

Barbanti

Pasquini

2005

LWT - Food Science and Technology

138

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“…In general, MA and MS samples showed a lower shear force value (i.e. better tenderness) than RA and RS samples, as described before by Farr and May (1970).…”

Section: Shear Force As An Index Of Tendernessmentioning

confidence: 52%

Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

Barbanti

Pasquini

2005

LWT - Food Science and Technology

138

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“…Polyphosphates and inorganic salts, including sodium chloride, have been used alone and in combination on meats with beneficial effects on tenderness due to increased charge on the proteins and improved hydration (Wierbicki et al, 1957;Farr and May, 1970;Shults and Wierbicki, 1973;Oblinger et al, 1976;Peterson, 1977;Grey et al, 1978;Klose et al, 1978).…”

Section: Introductionmentioning

confidence: 98%

Effects of Salt and Phosphate Treatments on Deboned Meat from Light and Heavy Fowl

Lyon

1983

Poultry Science

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Experiments were conducted on white and dark raw deboned meat from light and heavy fowl to observe effects of sodium chloride and polyphosphate (Kena) soak treatments before cooking. Treatments were soaked overnight at 3 C in the following solutions: distilled water, 2% sodium chloride, 3% Kena (commercial polyphosphate mixture), and 2% sodium chloride + 3% Kena. White and dark meat from light and heavy fowl were treated separately. Determinations were made of proximate composition after soak and after cook, sodium chloride and phosphorus absorption and retention, percent weight gain after soak, and percent cook yield. Sensory evaluations and objective texture measurements were also made on water-cooked pieces.Significant (P<.05) effects of the phosphate, with and without sodium chloride, were noted in improved sensory quality and lower shear values of meat from light fowl. Soaking heavy fowl in phosphate, with and without sodium chloride, significantly (P<.05) reduced objective texture values for hardness, cohesiveness, springiness, and chewiness. The various meat-fowl combinations responded differently to the amount of sodium chloride and phosphorus absorbed on soaking and retained after cooking. However, the primary source of variation in the data was due to treatment of soaking in sodium chloride or phosphate, alone or in combination. (

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“…An automatic injection method overcomes these difficulties by providing the desired high production rate without holding periods and with little polyphosphate waste. Farr and May (1970) have shown that injection of polyphosphates into chicken parts using a hand ovijector gives reduced TBA values and higher organoleptic ratings. Stadelman et al (1971) injected whole carcass turkey meat by hand using a dual needle manifold.…”

mentioning

confidence: 98%

Automatic Injection of Chicken Parts with Polyphosphate

Brotsky

1976

Poultry Science

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Broiler parts were treated with Kena (R > (sodium tripolyphosphate and sodium hexametaphosphate) using overnight marination or two types of automatic injection equipment and compared with control (no treatment). After treatment, parts were water cooked, battered and breaded, fried, and held refrigerated for up to 3 days or frozen for up to 9 months. One set was frozen uncoated directly after water cooking.Significant improvements in cook yield, thiobarbituric acid (TBA) values and taste panel ratings for flavor and rancidity were found in polyphosphate treated parts compared to control parts. Organoleptic and TBA differences became significant after 1-3 days refrigerated storage. Organoleptic differences became significant after 3 months uncoated frozen and 6 months battered and breaded frozen storage. No significant differences among polyphosphate treatment methods were found.

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The Effect of Polyphosphates and Sodium Chloride on Cooking Yields and Oxidative Stability of Chicken

Cited by 53 publications

References 8 publications

Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

Effects of Salt and Phosphate Treatments on Deboned Meat from Light and Heavy Fowl

Automatic Injection of Chicken Parts with Polyphosphate

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