Tenderize Chicken Breast Meat by Using Different Methods of Curing

Abstract

The aim of this study is tenderizing breast spent hens meat by using cheap local materials such us (bitter orange juice, vinegar, salt and sugar for (1, 2 and 3) h, distill water is used (T₁) in curing to make it as standard. Bitter orange juice (acidity of 1.5) (T₂), vinegar (acidity of 7) (T₃), table salt (2%) (T₄) and sugar (2%) (T₅) were used. The processed meat was investigate the influence of the type of treatment and the periods of storing and submersion on the sensory properties and chemical qualities through estimating the percentage of moisture, volume of the released extract. A sensory properties evaluation of the qualities of flavor, juiciness, tenderness and overall acceptance was carried out. The following findings were obtained: The percentage of moisture increased significantly (p<0.05) of the treatment groups compared with T₁. It was found that the highest significant differences (p<0.05) was T₄. A decrease appeared in the volume of the released extract. The highest significant (p<0.05) was T₁ and the lowest one was T₄. Results of sensory evaluation indicated the improvement of the sensory qualities of the samples treated with the different solutions especially of tenderness and juiciness. These results were reflected on the quality of general acceptance by the consumer of the samples. Results of sensory evaluation revealed that T₂ and T₄ was the best sample. Significant differences (p<0.05) as far as the periods of curing were noticed. Thus we can recommend using 2% salt and bitter orange juice (1.5 acidity) in curing breast spent hens meat.