MEAT AND MEAT—PRODUCTS
185
Analytical and Bacteriological specications for the freeze—dried product are listed in
Table H and show that some degree of reduction in the bacterial count is expected during
the drying process. Handling the meat into the drier and out and nal packaging must again
be done under the best sanitary conditions.
Specications are detailed with respect to the size of dice and percentage of ne material,
the latter generally being limited to ten per cent. As the dark meat rehydrates more slowly
than the light, the dark meat is generally diced to 10 mm. or less but white
to
20 mm. size are required for use in some dehydrated chicken dishes.
—
Finally, it is required that the product shown no dark colour due to excessive heating
during drying and to have, after reconstitution, the characteristics typical of cooked chicken
meat and be free from foreign avours.
.
Enzymic Tenderization of Chicken
_
Enzymic tenderization of freeze—dried chicken has been investigated by Sosebee, May and
Powers 21 using several methods of treatment. Carcasses were soaked in or injected With
the enzyme solutions (Papain or Rhozyme) during the aging stage of processing. Altern—
atively and immediately before cooking, birds were immersed in enzyme salt solutions
maintained at the optimum temperature of the particular enzyme. Other non—enzymk
treated samples were dehydrated in enzyme-salt solutions after freeze—drylng.
Taste
panel evaluations showed that soaking under dened conditions during
aging could produce more tender meat than the controls, but injected birds were
tougher. Relatively warmer temperatures in aging solutions may increase toughnessto
a great degree than the reverse acti0n of the enzyme. Manipulation of the muscle during
injection may also increases toughness.
’
«
.
‘
,
'
-
:
—
Enzymic treatment immediately before cooking gave more tender freeze—dried meat but
the greatest effect was found on rehydration of the dried meat in enzymic—salt solutions.
Papain gave mushiness and over_tenderizaon in -many cases.-' , .
_
_
G. H. Wells Jr. 32 has studiedthetenderization of
chicken meat by com—
mercial preparations of Papain,cin,br‘omelin, and Rhozyine P—l lvadded totherehydration
solutions. The optimum conditions of pH and temperatures are given and a comparison
of shear measurements and taste paelhding. Like other workers, Wells nds that after
freeze—drying, the meat is more variable in texture thanthe controls and also that taste
panel scores are better indices of tendergness than shear press values. Controls rehydrated
at pH 7 were signicantly more tendertha'n
higher or lower pH.
.
An examination of histological sections indicated that=.enzyme-indùced tenderness‘ was
more related to muscle .bre destruction than todiSsolution ofthe connective=tissue. Ficin
was most active and br0melinleästactiVe
Ficin1also showed=mostiacüVity
on connective tissue whilebromeliand
-
‘
.FREŒEDKÏËË …ÎORÇxAN, MEÀTSÏ
»
,
—
Only limited quantities
proc3e‘ssedfaat pr'esent, sometimes forpharmaceutical purposes
rather than for edibleæfood
»‘‘
_
7"
‘
”
°
'
‘
-
Shoes of raw
«rehydratequibklyand uniforme hke
skeletal
muscle. Minced freeZe-dried chicken livers have been used to prepare savoury pastes.
,
185
Analytical and Bacteriological specications for the freeze—dried product are listed in
Table H and show that some degree of reduction in the bacterial count is expected during
the drying process. Handling the meat into the drier and out and nal packaging must again
be done under the best sanitary conditions.
Specications are detailed with respect to the size of dice and percentage of ne material,
the latter generally being limited to ten per cent. As the dark meat rehydrates more slowly
than the light, the dark meat is generally diced to 10 mm. or less but white
to
20 mm. size are required for use in some dehydrated chicken dishes.
—
Finally, it is required that the product shown no dark colour due to excessive heating
during drying and to have, after reconstitution, the characteristics typical of cooked chicken
meat and be free from foreign avours.
.
Enzymic Tenderization of Chicken
_
Enzymic tenderization of freeze—dried chicken has been investigated by Sosebee, May and
Powers 21 using several methods of treatment. Carcasses were soaked in or injected With
the enzyme solutions (Papain or Rhozyme) during the aging stage of processing. Altern—
atively and immediately before cooking, birds were immersed in enzyme salt solutions
maintained at the optimum temperature of the particular enzyme. Other non—enzymk
treated samples were dehydrated in enzyme-salt solutions after freeze—drylng.
Taste
panel evaluations showed that soaking under dened conditions during
aging could produce more tender meat than the controls, but injected birds were
tougher. Relatively warmer temperatures in aging solutions may increase toughnessto
a great degree than the reverse acti0n of the enzyme. Manipulation of the muscle during
injection may also increases toughness.
’
«
.
‘
,
'
-
:
—
Enzymic treatment immediately before cooking gave more tender freeze—dried meat but
the greatest effect was found on rehydration of the dried meat in enzymic—salt solutions.
Papain gave mushiness and over_tenderizaon in -many cases.-' , .
_
_
G. H. Wells Jr. 32 has studiedthetenderization of
chicken meat by com—
mercial preparations of Papain,cin,br‘omelin, and Rhozyine P—l lvadded totherehydration
solutions. The optimum conditions of pH and temperatures are given and a comparison
of shear measurements and taste paelhding. Like other workers, Wells nds that after
freeze—drying, the meat is more variable in texture thanthe controls and also that taste
panel scores are better indices of tendergness than shear press values. Controls rehydrated
at pH 7 were signicantly more tendertha'n
higher or lower pH.
.
An examination of histological sections indicated that=.enzyme-indùced tenderness‘ was
more related to muscle .bre destruction than todiSsolution ofthe connective=tissue. Ficin
was most active and br0melinleästactiVe
Ficin1also showed=mostiacüVity
on connective tissue whilebromeliand
-
‘
.FREŒEDKÏËË …ÎORÇxAN, MEÀTSÏ
»
,
—
Only limited quantities
proc3e‘ssedfaat pr'esent, sometimes forpharmaceutical purposes
rather than for edibleæfood
»‘‘
_
7"
‘
”
°
'
‘
-
Shoes of raw
«rehydratequibklyand uniforme hke
skeletal
muscle. Minced freeZe-dried chicken livers have been used to prepare savoury pastes.
,