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Precooked chicken: Effect of cooking methods and batter formula on yields and of storage conditions on 2‐thio‐barbituric acid values |
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| Authors: | J E Webb T L Goodwin |
| Institution: | 1. Department of Animal Sciences , University of Arkansas , Fayetteville, Arkansas, 72701;2. Campbell Soup Institute for Agriculture , Fayetteville, Arkansas, 72701 |
| Abstract: | An experiment was conducted to provide information on the development of rancidity in precooked frozen chicken pieces. Emphasis was placed on measuring the effects of storage time, batter formula, cooking of different pieces, 2‐thio‐barbituric acid (TBA) number, yield, moisture and fat content of the frozen product. Steam cooking of chicken pieces reduced the yield when compared to microwave cooking. This method of precooking decreased the yield of the thigh more than that of the other parts cooked. The breast retained a higher percentage of batter than did either the thigh or drum. This higher yield for the breast continued after final cooking. By correcting for moisture content, no differences in development of rancidity was observed between the two cooking methods. The thigh‐drum combination was more rancid than the breast. No difference was noted in the development of rancidity for the precooked chicken stored for 6, 8 or 10 months. Breast meat contained less extractable fat, when based on dry sample weight, than did the thigh‐drum meat. Chicken cooked by steam contained more moisture than did those parts cooked by microwave. |
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