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On-line version ISSN 1678-992X
GRANER, M.. Chicken loaves prepared with broiler light and dark meat. Sci. agric. (Piracicaba, Braz.) [online]. 1992, vol.49, n.spe, pp.167-172. ISSN 1678-992X. http://dx.doi.org/10.1590/S0103-90161992000400023.
Chiken loaves were prepared with light and dark meat from broiler and deboned breasts and legs. The meat was cut, cured, ground, smoked and pasteurized (until 71°C). The yield was greater for the loaf prepared with light meat, which was also ranked first in sensory analysis. The light and the dark meat loaves had the following chemical compositions: moisture 70.6 - 71.0%; protein 22.0 - 20.2%; moisture/protein ratio 3.2 - 3.5; fat 4.0 - 4.5%; sodium chloride 2.4 - 2.5%; sodium nitrite 51.5 - 69.0 ppm; pH 6.1 - 6.25, respectively.
Keywords : poultry products; chicken loaves.