Title: Influence of Cooking Broiler Meat in Water on Tenderness and Percentage Moisture
Abstract: MANY factors related to the processing and preparation of poultry meat influence the tenderness of the product. Those factors demonstrated to have a role in tenderness include picking methods, Klose et al. (1956), high scald temperature, Shannon et al. (1957), cutting of muscle tissue, Koonz et al. (1954), degree of struggling, Dodge and Stadelman (1960), and freezing before cooking as compared to freezing after cooking, Mickelberry and Stadelman (1960). A major influence of tenderness is the amount of moisture retained in the final product. The loss of moisture during cooking was found to vary with the age and strain of the bird, Dawson et al. (1958), with cooking temperature, Monk et al. (1964), and to the dryness and hardness of cooked beef tissue, Ritchey (1965). Essary et al. (1967)* reported that cooking broiler meat while on the bone as compared to meat free of the bone caused a significant difference . . .