Microstructure, texture and colour development during crust formation on whole muscle chicken fillets

REFERENCES

• Aberle, E.D. , Forrest, J.C. , Gerrard, D.E. , and Mills, E. , 2001. "Structure and composition of animal tissue". In: Aberle, E.D. , Forrest, J.C. , Gerrard, D.E. , and Mills, E. , eds. Principles of Meat Science . Dubuque, IA: Kendall Hunt Pub; 2001. pp. 9–22.
   Google Scholar
• Barbut, S. , 2002. "Poultry products – formulations and gelation". In: Barbut, S. , ed. Poultry Products Processing: An Industry Guide . New York, NY: CRC Press; 2002. p. 446.
   Google Scholar
• Barbut, S. , Gordon, A. , and Smith, A. , 1996. Effect of cooking temperature on the microstructure of meat batters prepared with salt and phosphate , Lebensmittel-Wissenschaft und-Technologie 29 (1996), pp. 475–480.
   Google Scholar
• Bertola, N.C. , Bevilacqua, A.E. , and Zaritzky, N.E. , 1994. Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle , Journal of Food Processing and Preservation 18 (1994), pp. 31–46.
   Web of Science ®Google Scholar
• Bouton, P.E. , and Harris, P.V. , 1972. The effects of cooking temperature and time on some mechanical properties of meat , Journal of Food Science 37 (1972), pp. 140–144.
   Web of Science ®Google Scholar
• Cavitt, L.C. , Meullenet, J.F. , Gandhapuneni, R.K. , Youm, G.W. , and Owens, C.M. , 2005. Rigor development and meat quality of large and small broilers and the use of Allo Kramer shear, needle puncture, and razor blade shear to measure texture , Poultry Science 84 (2005), pp. 113–118.
   PubMed Web of Science ®Google Scholar
• Christensen, M. , Purslow, P.P. , and Larsen, L.M. , 2000. The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue , Meat Science 55 (2000), pp. 301–307.
   PubMed Web of Science ®Google Scholar
• Dagerskog, M. , 1979. Pan frying of meat patties. II. Influence of processing conditions on heat transfer, crust colour formation, cooking losses and sensory quality , Food Science & Technology 12 (1979), pp. 225–230.
   Google Scholar
• Davey, C.L. , and Gilbert, K.V. , 1974. Temperature-dependent cooking toughness in beef , Journal of the Science of Food and Agriculture 25 (1974), pp. 931–938.
   Web of Science ®Google Scholar
• Fletcher, D.L. , Qiao, M. , and Smith, D.P. , 2000. Relationship of raw broiler breast meat colour and pH to cooked meat colour and pH , Poultry Science 79 (2000), pp. 784–788.
   PubMed Web of Science ®Google Scholar
• Kovacsne, O.B. , Bayod, E. , Sjoholm, I. , and Tornberg, E. , 2006. The mechanisms controlling heat and mass transfer on frying of beef burgers. III. Mass transfer evaluation during frying , Journal of Food Engineering 76 (2006), pp. 169–178.
   Web of Science ®Google Scholar
• Laakkonen, E.G. , Wellington, H. , and Sherbon, J.W. , 1970. Low temperature, long time heating of bovine muscle. 1. Changes in tenderness, water-binding capacity, pH, and amount of water soluble components , Journal of Food Science 35 (1970), pp. 175–177.
   Web of Science ®Google Scholar
• Mah, E. , and Brannan, R.G. , 2009. Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a post breading dip: Effect on flavor, color, and texture , Journal of Food Science 74 (1) (2009), pp. S9–S16.
   PubMed Web of Science ®Google Scholar
• Murphy, R.Y. , and Marks, B.P. , 2000. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties , Journal of Poultry Science 79 (2000), pp. 99–104.
   Web of Science ®Google Scholar
• Offer, G. , Restall, D. , and TrinIck, J. , 1984. "Water-holding in meat". In: Bailey, A.J. , ed. Recent Advances in Chemistry of Meat . London: The Royal Society of Chemistry; 1984. pp. 71–83.
   Google Scholar
• Promeyrat, A. , Gatellier, P. , Lebret, B. , Kajak-Siemaszko, K. , Aubry, L. , and Santé-Lhoutellier, V. , 2010. Evaluation of protein aggregation in cooked meat , Food Chemistry 121 (2010), pp. 412–417.
   Web of Science ®Google Scholar
• Rao, M.A. , and Lund, D.B. , 1986. Kinetics of thermal softening of foods – A review , Journal of Food Processing and Preservation 10 (1986), pp. 311–329.
   Web of Science ®Google Scholar
• Rowe, R.W.D. , 1974. Collagen fibre arrangement in intramuscular connective tissue. Changes associated with muscle shortening and their possible relevance to raw meat toughness measurements , Journal of Food Technology 9 (1974), pp. 501–508.
   Google Scholar
• Sandusky, C.L. , and Heath, J.L. , 1996. Effect of background colour, sample thickness and illuminant on the measurement of broiler meat colour , Poultry Science 75 (1996), pp. 1437–1442.
   PubMed Web of Science ®Google Scholar
• http://www.sapdesignguild.org/resources/glossary-colour/index1.html Last accessed 01May2012. , Wiegand, C. & Waloszek, G. (2003) Colour glossary A-C..
   Google Scholar
• Winegarden, M.W. , Lowe, B. , Kastelic, J. , Kline, E. , Plagge, A. , and Shearer, P. , 1952. Physical changes of connectivetissue of beef during heating , Food Research 17 (1952), pp. 172–184.
   Google Scholar