Effects of several alkaline extraction procedures on the composition, colour characteristics, and water holding capacity of broiler dark meat were determined. All evaluations were compared to control leg meat. Higher (P<0.05) protein and lower moisture and fat were found in meat subjected to chemical modifications. Extraction also significantly (P<0.05) increased lightness (L*). Water holding capacity (expressible moisture) was lower in the treated meat (P<0.05) compare to non-extracted dark meat, probably due to compositional changes, loss of protein, and partial denaturation. These results indicate that this technology could be a valid alternative for improving the utilisation of poultry dark meat in light coloured poultry products.
Technologies for improving the utilisation of poultry dark meat
BETTI, MIRKO;
2004
Abstract
Effects of several alkaline extraction procedures on the composition, colour characteristics, and water holding capacity of broiler dark meat were determined. All evaluations were compared to control leg meat. Higher (P<0.05) protein and lower moisture and fat were found in meat subjected to chemical modifications. Extraction also significantly (P<0.05) increased lightness (L*). Water holding capacity (expressible moisture) was lower in the treated meat (P<0.05) compare to non-extracted dark meat, probably due to compositional changes, loss of protein, and partial denaturation. These results indicate that this technology could be a valid alternative for improving the utilisation of poultry dark meat in light coloured poultry products.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
