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- W2005461384 abstract "Abstract Due to the increased interest in scaleless (sc/sc) birds, investigations were undertaken to examine some of the physical and organoleptic properties that may influence consumer acceptability. The birds used in these experiments were scaleless fowl that had not been selected for commercial characteristics and commercial broilers. All birds were grown and processed under conventional conditions. Samples of back skin were taken before and after cooking to determine tensile strength. Cooking losses and organoleptic data on overall preference, flavor, texture, color, moistness, and tenderness were obtained. The back skin of the scaleless birds had significantly greater tensile strength than that of the normal broilers. In addition, the cooked thigh muscle (biceps femoris) of the scaleless had greater shear strength. The scaleless also had less cooking loss, which may be explained on the basis of the smaller size and lack of feather tracts in these birds. Panelists could differentiate between the two types of cooked product and expressed a preference for the more “chicken-like” broiler. This preference was most evident with the thigh samples and may have been due to the color and shear strength differences between the two types of birds. The greater shear strength required for scaleless muscle may indicate scaleless muscle is less tender than comparable normal broiler muscle." @default.
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- W2005461384 date "1983-07-01" @default.
- W2005461384 modified "2023-09-27" @default.
- W2005461384 title "Physical and Organoleptic Comparisons Between Scaleless Fowl and Commercial Broilers" @default.
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- W2005461384 doi "https://doi.org/10.3382/ps.0621201" @default.
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