D.W. Peterson
Abstract
ABSTRACT 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.
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ABSTRACT 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.
Key concepts: Tenderness, Chicken breast, Polyphosphate, Broiler, Toughening, Chemistry, Food science, Sodium