Abstract
The analysis of the impact of various methods of thawing on the physicochemical properties of post laying hen breast meat (musculus pectoralis superficialis) was studied. The treatments of various methods of thawing include water immersion (with the temperature measured at 20°C), thawing under tap water (water changes with the temperature measured at 30°C) and the water bath method (with the temperature measured at 40°C). The physical properties such as pH, cooking loss, drip loss, Water Holding Capacity (WHC) and hardness were being evaluated. Meanwhile, the chemical properties such as protein and fat content, protein profile and microstructure were being assessed as well. The analysis revealed significant (P<0.05) impacts on the meat quality properties depending on various thawing methods which were being subjected. The practical thawing method is to use water immersion at 20oC, which can be recommended to the public.
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