Abstract
Research was conducted to study the impact that blanching meat and bones has on chicken stock production. Traditional chicken stock was made using the blanching process and then compared to a similar but unblanched product. Objective testing was accomplished by taking colorimeter pictures in the Hunter Lab scale. Subjective testing was done using human subjects as sensory testers. This experiment suggested that there were detectible differences in flavor, aroma, and visual appearance between the two products. In addition, the sensory testers overwhelmingly preferred the unblanched product.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
