Abstract
HEATING is known to produce pronounced changes in meat proteins. Such changes include increase in pH (Bard and Tischer, 1951; Wierbicki et al., 1957), transformation of collagen to gelatin (Hamm, 1960), changes in tenderness (Tischer et al., 1953; Tuomy et al., 1963; Tuomy and Lechnir, 1964) and structural changes (Sosebee et al., 1964b). There is some disagreement as to the effect of different cooking methods on tenderness of poultry. Goodwin et al. (1962) found no significant differences in tenderness of turkey cooked by several methods but did find a difference in shear values when the turkey was cooked to different end-point temperatures. Mickelberry and Stadelman (1960) found differences in shear values among birds cooked by deep fat frying (least tender), birds baked in aluminum foil wrapping (most tender) and other methods of cooking.This study was designed to determine the effect of different times and temperatures of cooking on the…
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