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When heated at 80°C the center of leg meat, the values of shrinkage (%), total acidity and formol-N content of meat cooked at fast heating rate were higher, in spite of these, lower values of dry weight of soluble solids, viscosity, total acidity, formol-N and total-N contents were obtained in soup cooked at fast heating rate than those of slow heating rate. The content of 5'-IMP, determined by high performance liquid chromatography, was higher in both meat and soup cooked at the faster rate.<BR>From the facts that the meat with a higher content of 5'-IMP, which relates with tastiness, cooked at fast heating rate was preferred by the panels, and that the tenderness of the meat cooked at slow heating rate cannot be regarded so important because the broiler is tender in itself, chicken leg meat cooked at fast heating rate is considered better, under the condition used in this experiment.<BR>Light microscopic and scanning electron microscopic observations were also made. The muscle fiber shrinkage and connective tissue denaturation were observed to occur a little more in the case of slow heating rate as compared with those of the contrast heating rate.
一般社団法人日本家政学会の論文