MEAT AND «WAT—'PRODUCTS
.
183
Most of the specicationsï‘callr for the -usebéViscerated‘fowls exCee'dings‘l—‘ kilo in weight
but
others are more specic and"folloW
‘of‘*Seltzer 18. The latter
claimed that the toughening inuenCe of freeze—drying was less in older. birds than in yoünger
“
but more recently it was found. the reverse can be the case
32.
_
.
;
-
.
—ln a comparison of fryers, masters and foWls, F. E. Wells 3.0 has__shOWn that under
conditions in the U. S. A., freeze-dried meat in natural proportions dark and light can be
produced "more cheaply from foWl whatever cooking or deboning“mäh0d‘iS employed.
-
A large proportion of specications call for white breast meat only and,many poultrÿ
processors nd this diîcult tosupplythroughoüt the year from fowls ‘becauseËOfdiîculties
in disposing of the dark meat of the carcass. Cooked breasts from .:cut—up Efrying chickens
may be economical to use as the source of white meat under these circumstanœSähd‘oü
experience is that they do not yield atough product.
“
'
'
"
'
'
It is generally required that the carcass be fully cooked, then boned, diced and
and great care must be taken to ensure that the repeated handlingaftei‘ cooking does not
render the meat microbiologically unsafe. Alternatively, to reduce” the hazard, the carca‘ss
could be (a) boned raw,thcän cocked and dicedÏ‘or
diced
then the meat reeooked. F. E. Wells 3“ has studied “these=‘ràifëfhätiÿèä='={ç‘5' behalf of the
U. __S. Army Material Command and conrmed that =thegoverall
birds to the dried pro'düCt are least when
the usual custom.
_
'
_
Î
>
Bacteriological measurements
made at
trmemcludmg total plate count,
coliforms and Salmonellae. Wells cOhcluded that, if goodcommercralsamtary practices
were used, the normal bacteriological
bemetwühout”diîŒlty.
ln North America, no salt, avour or other
brmÿ‘àädeä to“ the c00king
water but under special conditions where Food& Drug Regulations permit,an anti0xi‘dant
may be employed. Certain specications require that before cookirigtheçatrcaSs
be Soaked ’
in refrigerated sodium hexameæphosphate
tendemess
in the product. Whether there is
to be conrmed.
'
_
_
European specications ‘ma‘y perïit the addition ef *sä‘lt"or*ï'i'Ôôäôdiüî'”ëglutänääte
during COOking.
'
.
,
,
'
The carcasses are simmered in an open kettle until the meat can be separate‘d from the
boues. The maximum cook time for whole carcasses is sometimes limited
Prolonged cooking makes it increasingly diîcult to cut
.
a minimum of nes.
«
«
—
=
'
.
_
'
'
’
_
Cooking in steam or under pressure gives
texture from which it is very difcultctd“prepafeïasatisfactorydlcedmeat0ntheŒheï
hand, the solids content of the
as compared to 30t0 38 percent 'er .wàtçr Ïcookèd”ChiÇkènz Thecookedwh1temeatfrom
fryers contains the lowest
While‘cœked«fow1‘light
darkmnatura1pï®pœüons :
may contain from 33 to 38 percent
.
.
,
.
.
_f
After cooking.
fat before chilling and ’—bohiÏng'. Inordertom1proveth€ch1ckeavourand
tô retain an
increased proportion of ch10ken SOIIdShOW@VÔI,ÎhÔTC arespec1caüonswmchreqŒethe
liquor from the cookingprot3e‘sstobeconœntratedadcombmdmîhthemætpflœ
to freeze—drying.
‘
-
:
Ï
“_: '
‘
Generay
‘
no additive and is,
casespœp&redfmmwbemeatoyAsan mgredænt1t
-
.
183
Most of the specicationsï‘callr for the -usebéViscerated‘fowls exCee'dings‘l—‘ kilo in weight
but
others are more specic and"folloW
‘of‘*Seltzer 18. The latter
claimed that the toughening inuenCe of freeze—drying was less in older. birds than in yoünger
“
but more recently it was found. the reverse can be the case
32.
_
.
;
-
.
—ln a comparison of fryers, masters and foWls, F. E. Wells 3.0 has__shOWn that under
conditions in the U. S. A., freeze-dried meat in natural proportions dark and light can be
produced "more cheaply from foWl whatever cooking or deboning“mäh0d‘iS employed.
-
A large proportion of specications call for white breast meat only and,many poultrÿ
processors nd this diîcult tosupplythroughoüt the year from fowls ‘becauseËOfdiîculties
in disposing of the dark meat of the carcass. Cooked breasts from .:cut—up Efrying chickens
may be economical to use as the source of white meat under these circumstanœSähd‘oü
experience is that they do not yield atough product.
“
'
'
"
'
'
It is generally required that the carcass be fully cooked, then boned, diced and
and great care must be taken to ensure that the repeated handlingaftei‘ cooking does not
render the meat microbiologically unsafe. Alternatively, to reduce” the hazard, the carca‘ss
could be (a) boned raw,thcän cocked and dicedÏ‘or
diced
then the meat reeooked. F. E. Wells 3“ has studied “these=‘ràifëfhätiÿèä='={ç‘5' behalf of the
U. __S. Army Material Command and conrmed that =thegoverall
birds to the dried pro'düCt are least when
the usual custom.
_
'
_
Î
>
Bacteriological measurements
made at
trmemcludmg total plate count,
coliforms and Salmonellae. Wells cOhcluded that, if goodcommercralsamtary practices
were used, the normal bacteriological
bemetwühout”diîŒlty.
ln North America, no salt, avour or other
brmÿ‘àädeä to“ the c00king
water but under special conditions where Food& Drug Regulations permit,an anti0xi‘dant
may be employed. Certain specications require that before cookirigtheçatrcaSs
be Soaked ’
in refrigerated sodium hexameæphosphate
tendemess
in the product. Whether there is
to be conrmed.
'
_
_
European specications ‘ma‘y perïit the addition ef *sä‘lt"or*ï'i'Ôôäôdiüî'”ëglutänääte
during COOking.
'
.
,
,
'
The carcasses are simmered in an open kettle until the meat can be separate‘d from the
boues. The maximum cook time for whole carcasses is sometimes limited
Prolonged cooking makes it increasingly diîcult to cut
.
a minimum of nes.
«
«
—
=
'
.
_
'
'
’
_
Cooking in steam or under pressure gives
texture from which it is very difcultctd“prepafeïasatisfactorydlcedmeat0ntheŒheï
hand, the solids content of the
as compared to 30t0 38 percent 'er .wàtçr Ïcookèd”ChiÇkènz Thecookedwh1temeatfrom
fryers contains the lowest
While‘cœked«fow1‘light
darkmnatura1pï®pœüons :
may contain from 33 to 38 percent
.
.
,
.
.
_f
After cooking.
fat before chilling and ’—bohiÏng'. Inordertom1proveth€ch1ckeavourand
tô retain an
increased proportion of ch10ken SOIIdShOW@VÔI,ÎhÔTC arespec1caüonswmchreqŒethe
liquor from the cookingprot3e‘sstobeconœntratedadcombmdmîhthemætpflœ
to freeze—drying.
‘
-
:
Ï
“_: '
‘
Generay
‘
no additive and is,
casespœp&redfmmwbemeatoyAsan mgredænt1t
-