Abstract
Breast with ribs from birds processed with four bleed-out times (30, 60, 90, or 120 sec) were dipped into an egg and milk mixture, rolled in flour, and flash-fried 90 sec in 177 C oil. Left breasts were frozen and then fried to doneness (FF method). Right breasts were oven roasted (177 C oven) to an internal temperature of 79 to 80 C, frozen, and then fried in 163 C oil (FB method) to reheat. Slides of whole pieces and of bones from cooked pieces were used in paired comparison tests by an 18-member panel to evaluate visually the spotting and discoloration due to effects of bleed-out time and preparation method. Bleed-out times of 30, 60, and 90 sec had significantly (P<.05) greater surface and bone discoloration of FF pieces than 120-sec bleed times. However, the 120-sec bleed time was more detrimental to the appearance of FB pieces. Within bleed-time groups, the FB method was significantly (P<.05) poorer than the FF method in surface appearance of whole pieces, but the opposite was true for bone discoloration.
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