Meat Fibers Research Articles

Factors Affecting Poultry Flavor : 1. Inorganic Constituents

ABSTRACT PUBLISHED information on the properties and identity of compounds which impart flavor to poultry is not extensive. Bouthilet (1949, 1950, 1951) observed that the meaty flavor in chicken meat was due to a compound associated with the meat fibers rather than the fat. When the properties of these water-soluble flavoring compounds were compared with those of known chemical compounds, the flavoring precursor had properties similar to glutathione. It was suggested by Bouthilet (1951) that poultry flavor might be soluble in the chicken fat. Pippen, Campbell and Streeter (1954) observed that poultry flavor was derived mainly from the meat, with minor amounts in the skin and bones and almost none in the fat. The broth prepared from half carcasses of commercial “yearling” chickens immersed in ice water for 5 hours had less flavor than the broth prepared from the air-chilled birds. Pippen and Klose (1955) reported that the reincorporation of material . . .

Differentiation of the various types of fats by means of dyes

Abstract 1.1. A routine method of examining stools for fatty acids, neutral fats, neutral calcium soaps, meat fibers, and cholesterin crystals has been discussed. 2.2. A check method for the accurate differentiation of neutral and acid fats has been included. 3.3. The use of both reactions has been applied to the examination of the stools.