Physico-chemical Properties of Smoked Hen Meat

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  • くん製鶏肉の理化学的性状
  • クンセイ ケイニク ノ リカガクテキ セイジョウ ニ ツイテ

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Abstract

Physico-chemical properties of smoke-cured meats made from White Leghorn hen (10 months old) and Rhode Island Red hen (10 and 20 months old) were compared. So far as pH, moisture, soluble nitrogen content, TBA value and compositions of free amino acids in soluble nitrogen were concerned, little variation was observed among samples. Contrary to this, proteose-peptone nitrogen content of Rhode Island Red samples and VBN content of the 20 months old ones were a little lower than the other samples. Texture of smoked hen meat samples was measured employing a texturometer, and it was observed that smoke-cured leg meat of Rhode Island Red hen (20months old) showed the highest value in relation to hardness.

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