Abstract
Abstract THE freezing of eviscerated fryer chickens is a fast growing enterprise in the poultry industry. The sooner the actual or potential technical problems associated with freezing chickens are solved, the better prepared the industry will be to meet the expanding demand, as it develops. Bone and meat discoloration that occurs during cooking of fryer chickens which have been frozen may contribute to the apparently low consumer acceptability of these products. Koonz (1946) indicated that the mechanism of darkening involves the leaching of hemoglobin from the bone marrow through spongy areas of the bone during freezing and thawing. Woodroof and Shelor (1948) showed that darkening was confined to young chickens in which the bones were not calcified, and was not found in mature birds. Brant and Stewart (1950) stated that cooking oxidizes and denatures the hemoglobin pigment, turning it from red to brown, and that flavor, texture, and the external appearance…
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