The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss |
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Authors: | Mustafa Karakaya Cemalettin Saricoban Mustafa T. Yilmaz |
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Affiliation: | (1) Department of Food Engineering, Agriculture Faculty in University of Selcuk, Konya, Turkey |
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Abstract: | In this study, the relationship between various kinds of poultry meat (quail, partridge, chicken and turkey) on pH, emulsification capacity, water-holding capacity and cooking loss was investigated. The effect of rigor state on pH, emulsification capacity, water-holding capacity and cooking loss was also determined. To investigate these parameters, immediately after slaughter and deboning, meat parts were submitted to both pre- and post-rigor analyses. The results indicated that the emulsification capacity of quail and chicken meat was higher than the values for partridge and turkey meat. Quail meat showed the highest water-holding capacity value in the post-rigor stage. The lowest cooking loss value was found in partridge meat, in both pre- and post-rigor stages. The state of rigor had a significant (P<0.05; P 0.01) effect on pH and cooking loss values, respectively. |
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Keywords: | Pre-rigor Post-rigor Emulsification capacity Water-holding capacity Cooking loss |
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