caa a22 4500 397567510 CHVBK 20180308164832.0 cr unu---uuuuu 161202e199612 xx s 000 0 eng 10.3382/ps.0751603 doi (NATIONALLICENCE)oxford-10.3382/ps.0751603 Processing Temperature and Moisture Content Effects on the Texture and Microscopic Appearance of Cooked Fowl Meat Gels [Elektronische Daten] [L. M. VOLLER, P. L. DAWSON, I. Y. HAN] New aseptic processes are being used and refined to produce convenient, shelf stable liquid products containing meat particles. These processes utilize high temperature, short time thermal treatments to minimize food quality change; however, little research has been conducted on the effects of this process on the texture of meat from mature hens traditionally used for canning. The objective of this study was to examine textural and structural changes in meat structure due to different high temperature (HT) heat treatments and meat moisture contents were examined by use of electron microscopy and torsion analyses. Cooked gels of different moisture contents (71.2 to 74.8%) were formulated from spent fowl breast meat and exposed to processing temperature s of 120 or 124 C. The HT processing resulted in stronger (tougher) meat gels that were more deformable (more chewy) than gels that were not processed by HT. Water added prior to cooking was not retained in samples that were cooked and then processed at 124 C, but water was retained in the samples processed at 120 C. Electron micrographs showed a more organized and open gel structure in the samples with higher moisture content and lower temperature (120 C) processing compared to the lower moisture and higher (124 C) temperature treatments. © 1996 Poultry Science Association, Inc. Processing and Products nationallicence fowl meat nationallicence emulsion nationallicence high temperature processing nationallicence texture nationallicence scanning electron microscopy nationallicence VOLLER L. M. aut DAWSON P. L. 2To whom correspondence should be addressed. aut HAN I. Y. aut Poultry Science Oxford University Press 75/12(1996-12), 1603-1610 0032-5791 75:12<1603 1996 75 ps https://doi.org/10.3382/ps.0751603 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0751603 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- VOLLER L. M. aut NATIONALLICENCE 700 1- DAWSON P. L. 2To whom correspondence should be addressed aut NATIONALLICENCE 700 1- HAN I. Y. aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/12(1996-12), 1603-1610 0032-5791 75:12<1603 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford