Evaluation of Freeze-Dried Chicken: Effects of Cooking and Deboning Methods on Costs and Quality

摘要

Effects of three deboning techniques with three classes of poultry were studied. Evaluations were based upon cost of production, contamination by bacteria and organoleptic tests for quality of the dried meat. The results indicate there is reason to recommend a deboning procedure where carcasses are fully cooked before deboning. Fowl appear to give better meat yields than fryers or roasters. A method for bacteriological examination is described. Cautions concerning sanitation in relation to deboning methods are noted. (Author)