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Current IssueEditorial BoardOnline First ArticlesArchive

volume 40 issue 1 (march 2006) : 34 - 37

EFFECT OF CERTAIN ADDITIVES ON THE QUALITY CHARACTERISTICS OF IMMERSION CHILLED BROILER CUT UP PARTS

R
R. Sangwan
N
N. Khanna*
1Department of Livestock Products Technology, CCS Haryana Agricultural University, Hisar - 125 004, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Sangwan R., Khanna* N. (2025). EFFECT OF CERTAIN ADDITIVES ON THE QUALITY CHARACTERISTICS OF IMMERSION CHILLED BROILER CUT UP PARTS. Indian Journal of Animal Research. 40(1): 34 - 37. doi: .

ABSTRACT

Broiler leg and breast cuts were treated with 5% tetrasodium pyrophsophate + 2.5%
sodium chloride (T1) and (2%) lactic acid + (2%) potassium sorbate (T2) or without any additive
(control) during immersion chilling. The per cent moisture uptake and drip loss were significantly
lower (P0.05) ad per cent cooking yield was higher in T1 group followed by T2 and control
groups. Organoleptic scores in relation to appearance, tenderness, flavour, juiciness and overall
acceptability of the cooked samples of both the cuts were also superior in T1 followed by T2 and
control samples.

KEYWORDS

    REFERENCES

    1. Ellerbroek, L. et al. (1997). Fleischwirtschaft, 77: 1092-1094.
    2. Farr, A.J. and May, K.N. (1970). Poult. Sci., 49: 268-275.
    3. Hamm, R. (1960). Adv. Food Res., 10: 355-463.
    4. Klose, A.A. et al. (1963). Poult. Sci., 42: 743-749.
    5. Kotula, A.W. et al. (1962). Poult Sci., 41: 818-821.
    6. May, K.N. et al. (1963). Poult Sci., 41: 1665.
    7. Mountney, G.J. (1976). Poultry Products Technology. 2nd Edition, AVI Publishing Co., Inc., Westport, Connecticut,
    8. Chapter 8, pp: 140-154.
    9. 36 INDIAN JOURNAL OF ANIMAL RESEARCH
    10. Mountney, G.J. and Agranosa, F.C. (1962). Poult Sci., 41: 1668.
    11. Mountney, G.J. and O’Malley, J. (1965). Poult Sci., 44: 582-586.
    12. Panda, P.C. (1970). Indian Food Packer, 24: 30-32.
    13. Panda, P.C. (1980). Poult. Guide, 17: 171-174.
    14. Panda, P.C. (1981). J. Poult. Sci., 16: 85-88.
    15. Panda, P.C. (1982). Avian Res., 66: 70-73.
    16. Panda, P.C. (1994). In: National Symposium on ‘Milk and Meat Industry, Trends and Development Strategies.’
    17. August, 25-27, CCS Haryana Agricultural University, Hisar.
    18. Panda, P.C. (1996). In: XXth World Poultry Congress, New Delhi.
    19. Panda, P.C. and Khanna, N. (1992). Orissa Vet. J., 17: 24-30.
    20. Panda, P.C. and Sri Hari, H.R. (1971). Indian Poult. Gaz., 64: 48-51.
    21. Pandey, N.K. and Mahadevan, T.D. (1979). Indian Poult. Gaz., 63: 64-71.
    22. Pandey, N.K. and Sisodia, B.V.S. (1982). Indian Vet. J., 6: 35-37.
    23. Ristic, M. and Osthold, W. (1984). Fleischforshung Kulmbach, 86: 6193-6198.
    24. Sahoo, J. and Panda, P.C. (1983). J. Poult. Sci., 18: 65-69.
    25. Schermerhorn, E.P. and Stadelman, W.J. (1962). Poult. Sci., 41: 1680-1681.
    26. Snedecor, G.W. and Cochran, W.G. (1980). Statistical Methods. 7th ed. The Iowa State University Press, USA.
    27. Shults, G.W. and Wierbicki, E. (1972). J. Food Sci., 34: 860.
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    Indian Journal of Animal Research
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      volume 40 issue 1 (march 2006) : 34 - 37

      EFFECT OF CERTAIN ADDITIVES ON THE QUALITY CHARACTERISTICS OF IMMERSION CHILLED BROILER CUT UP PARTS

      R
      R. Sangwan
      N
      N. Khanna*
      1Department of Livestock Products Technology, CCS Haryana Agricultural University, Hisar - 125 004, India

      • Submitted|

      • First Online |

      • doi

      Cite article:- Sangwan R., Khanna* N. (2025). EFFECT OF CERTAIN ADDITIVES ON THE QUALITY CHARACTERISTICS OF IMMERSION CHILLED BROILER CUT UP PARTS. Indian Journal of Animal Research. 40(1): 34 - 37. doi: .

      ABSTRACT

      Broiler leg and breast cuts were treated with 5% tetrasodium pyrophsophate + 2.5%
      sodium chloride (T1) and (2%) lactic acid + (2%) potassium sorbate (T2) or without any additive
      (control) during immersion chilling. The per cent moisture uptake and drip loss were significantly
      lower (P0.05) ad per cent cooking yield was higher in T1 group followed by T2 and control
      groups. Organoleptic scores in relation to appearance, tenderness, flavour, juiciness and overall
      acceptability of the cooked samples of both the cuts were also superior in T1 followed by T2 and
      control samples.

      KEYWORDS

        REFERENCES

        1. Ellerbroek, L. et al. (1997). Fleischwirtschaft, 77: 1092-1094.
        2. Farr, A.J. and May, K.N. (1970). Poult. Sci., 49: 268-275.
        3. Hamm, R. (1960). Adv. Food Res., 10: 355-463.
        4. Klose, A.A. et al. (1963). Poult. Sci., 42: 743-749.
        5. Kotula, A.W. et al. (1962). Poult Sci., 41: 818-821.
        6. May, K.N. et al. (1963). Poult Sci., 41: 1665.
        7. Mountney, G.J. (1976). Poultry Products Technology. 2nd Edition, AVI Publishing Co., Inc., Westport, Connecticut,
        8. Chapter 8, pp: 140-154.
        9. 36 INDIAN JOURNAL OF ANIMAL RESEARCH
        10. Mountney, G.J. and Agranosa, F.C. (1962). Poult Sci., 41: 1668.
        11. Mountney, G.J. and O’Malley, J. (1965). Poult Sci., 44: 582-586.
        12. Panda, P.C. (1970). Indian Food Packer, 24: 30-32.
        13. Panda, P.C. (1980). Poult. Guide, 17: 171-174.
        14. Panda, P.C. (1981). J. Poult. Sci., 16: 85-88.
        15. Panda, P.C. (1982). Avian Res., 66: 70-73.
        16. Panda, P.C. (1994). In: National Symposium on ‘Milk and Meat Industry, Trends and Development Strategies.’
        17. August, 25-27, CCS Haryana Agricultural University, Hisar.
        18. Panda, P.C. (1996). In: XXth World Poultry Congress, New Delhi.
        19. Panda, P.C. and Khanna, N. (1992). Orissa Vet. J., 17: 24-30.
        20. Panda, P.C. and Sri Hari, H.R. (1971). Indian Poult. Gaz., 64: 48-51.
        21. Pandey, N.K. and Mahadevan, T.D. (1979). Indian Poult. Gaz., 63: 64-71.
        22. Pandey, N.K. and Sisodia, B.V.S. (1982). Indian Vet. J., 6: 35-37.
        23. Ristic, M. and Osthold, W. (1984). Fleischforshung Kulmbach, 86: 6193-6198.
        24. Sahoo, J. and Panda, P.C. (1983). J. Poult. Sci., 18: 65-69.
        25. Schermerhorn, E.P. and Stadelman, W.J. (1962). Poult. Sci., 41: 1680-1681.
        26. Snedecor, G.W. and Cochran, W.G. (1980). Statistical Methods. 7th ed. The Iowa State University Press, USA.
        27. Shults, G.W. and Wierbicki, E. (1972). J. Food Sci., 34: 860.
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