Effect of processing variables on sensory, physical, and chemical properties of poultry loaves prepared with light weight hen meat

Abstract

Boned light weight hen meat was ground, cured, flavored with liquid smoke, and cooked. The effect of salts (sodium chloride alone and combined with phosphates), added at different time intervals postmortem, and before and after freezing, on sensory, physical, and chemical properties of the loaves was studied. Poultry loaves of acceptable quality were obtained with meat that had been slowly frozen and stored at -23°C for a 40-50 day period. When the carcasses were pumped with salt solutions before freezing, only those samples having added phosphates were satisfactory as far as binding and other properties were concerned. The results suggest that tetrasodium pyrophosphate, combined with sodium chloride, when added to the meat immediately after slaughter, could improve the meat binding properties.