Normal 0 false false false CS JA X-NONE The aim of the study was to compare textural atributes of cooked chicken breast samples subjected to different storage or preparation conditions (raw meat after cooking, raw meat after freezing/subsequent thawing, after storage under modified – controlled conditions) using instrumental analysis. For this purpose, samples were subjected to texture testing by the use of Warner-Bratzler probe, to find changes in muscle hardness by determination of firmness and work of shear. As expected, various values of mentioned atributes were obtained for tested samples treated by three different ways. For statistical evaluation of the results, macro function of Exponent software and paired T test were used, statistically significant differences were taken at p <0.05. In conclussion, different forces were needed for cutting of tested samples, subjected to selected storage conditions, prior to cooking. Normal 0 false false false CS JA X-NONE.
展开▼
机译：正常0假假假CS JA X-NONE研究的目的是比较在不同存储或准备条件下（煮熟后的生肉，冷冻/随后解冻后的生肉，改良后的存储后的生肉）的煮熟的鸡胸肉样品的质地属性。 –控制条件）使用仪器分析。为此，使用Warner-Bratzler探针对样品进行质地测试，以通过确定硬度和剪切功来发现肌肉硬度的变化。不出所料，通过三种不同方式处理的测试样品获得了上述属性的各种值。为了对结果进行统计学评估，使用了Exponent软件的宏功能和配对的T检验，在p <0.05时具有统计学显着性差异。结论是，在烹饪之前，在选择的储存条件下，切割测试样品需要不同的力。正常0假假假CS JA X-NONE。
展开▼
