ABSTRACTExperiments were conducted to determine any differences in taste, preference and tenderness of frying chicken cut‐up on the patented machine and by hand using a knife, a hand‐operated power knife or a band saw. All chickens were cut using a standardized nine‐piece procedure. A trained sensory panel, using a triangle test in each of three tests, differentiated between the two treatments (P<0.05). In two of the tests the preference for the patented machine cut fried chicken was highly significant (P<0.01) and in the third test the preference was significant (P<0.05). Tenderness of battered, breaded, fried breast muscles of chickens from the two treatment groups was determined using a Kramer shear cell on an Instron Universal Testing machine. Differences were found (P<0.01) in both maximum shear force and modulus of elasticity. The patented machine‐cut chicken required a maximum shear force of about 15 less than the hand‐cu
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