Chicken leg meat processing by massaging Part I: Changes in texture and forced leakage after massaging and toasting

摘要

The results of studies on the influence of chicken leg meat massaging on its texture are presented. The meat was massaged in a tiltable massager with an agitator. Shear strength and shear work of the samples were measured by Kramer test, tendionus-tendernes coefficient by Warner-Bratzler test and juice loss by modified Grau-Hamm test. The results are presented and discussed in two publications. In the first part, the results of fresh meat (raw material) after massaging and roasting were compared. The Kramer test showed a significant decrease in strength and work, a decrease in hardness in favour of tenderness and an increase in homogeneity of the meat, which results from a decrease in dispersion of the measured parameters. Massaging led to positive changes in the quality of the meat, which improved its approval by the consumer. The second part presents the results of the influence of various parameters of the tilted meat massgaer (tumbler) with an agitator on the effectiveness of the massage.