The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss
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Date
2005
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
SPRINGER
Access Rights
info:eu-repo/semantics/openAccess
Abstract
In this study, the relationship between various kinds of poultry meat ( quail, partridge, chicken and turkey) on pH, emulsification capacity, water-holding capacity and cooking loss was investigated. The effect of rigor state on pH, emulsification capacity, water-holding capacity and cooking loss was also determined. To investigate these parameters, immediately after slaughter and deboning, meat parts were submitted to both pre- and post-rigor analyses. The results indicated that the emulsification capacity of quail and chicken meat was higher than the values for partridge and turkey meat. Quail meat showed the highest water-holding capacity value in the post-rigor stage. The lowest cooking loss value was found in partridge meat, in both pre- and post-rigor stages. The state of rigor had a significant (P < 0.05; P <= 0.01) effect on pH and cooking loss values, respectively.
Description
Keywords
pre-rigor, post-rigor, emulsification capacity, water-holding capacity, cooking loss
Journal or Series
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
WoS Q Value
Q2
Scopus Q Value
Q2
Volume
220
Issue
03.04.2020
