Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

ABSTRACT: The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was ev...

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Bibliographic Details
Main Authors: Robert Gál, Josef Kameník, Richardos Nikolaos Salek, Zdeněk Polášek, Blanka Macharáčková, Tomáš Valenta, Danka Haruštiaková, Štěpán Vinter
Format: Article
Language:English
Published: Elsevier 2022-07-01
Series:Poultry Science
Subjects:
cooking
poultry meat
cooking loss
shear force
sensory properties
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579122002152

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http://www.sciencedirect.com/science/article/pii/S0032579122002152

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