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Changes in chemical composition, shear values, and sensory properties of deboned broiler breast and thigh meat as effected by cooking form
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This study was conducted to determine the effect of skin removal on the fat content, tenderness, and overall acceptability of grilled chicken thigh and breast meat. Proximate composition and shear value were determined for breast and thigh meat of thirty broilers of which one breast and one thigh each were grilled 1) with the skin and 2) without the skin attached. Results indicated that the moisture content was significantly higher and the protein content significantly lower in the breast grilled with the skin attached when compared to its skinless counterpart. The fat was significantly higher and the protein content significantly lower in the thigh grilled with the skin attached (1 0. 18 and 24.57%) than in the thigh grilled without the skin (8.09 and 25.56%). The shear value was not significantly different for the breast grilled without skin (6.47kg/g) and breast grilled with skin (6.38kg/g), but was significantly higher for the thigh grilled without skin (7.09kg/g) than for the thigh grilled with the skin (6.39). A 55 member consumer panel used a hedonic scale to evaluate the characteristics of like, moistness, flavor, and tenderness/toughness of the breast and thigh grilled with and without the skin. The breast grilled without the skin (BRGWOS) was preferred over the breast grilled with the skin (BRGWSK) by 94.55 and 87.27%, respectively. The thigh grilled without the skin (THGWOS) was preferred over the thigh grilled with the skin (THGWSK) by 92.73 and 87.27%, respectively. The moistness of the BRGWSK, BRGWOS, THGWSK, and THGWOS was judged as "Just about right" by 43.64, 32.73, 54.55, and 67.27% of the panelists, respectively. The BRGWSK, BRGWOS, THGWSK, and THGWOS was judged as "slightly too dry" by 41.82, 32.73, 14.55, and 16.36% of the panelists, respectively. The flavor of the BRGWSK, BRGWOS, THGWSK, and THGWOS was judged to be "good to excellent" by 52.73, 54.55, 47.27, and 56.36% and "fair to extremely poor" by 47.27, 45.45, 52.73, and 43.64% of the panelist, respectively. The texture of the BRGWSK, BRGWOS, THGWOS and THGWSK was rated as "Slightly tender to extremely tender" by 89.09, 90,91, 87.27 and 94.55% of the panelists, respectively.
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Savage, Belinda Anita (1995). Changes in chemical composition, shear values, and sensory properties of deboned broiler breast and thigh meat as effected by cooking form. Master's thesis, Texas A&M University. Available electronically from
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