Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky

This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The p...

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Bibliographic Details
Published in:Korean journal for food science of animal resources 2014, Vol.34 (6), p.727-735
Main Authors: Song, Dong-Heon, Choi, Ji-Hun, Choi, Yun-Sang, Kim, Hyun-Wook, Hwang, Ko-Eun, Kim, Yong-Jae, Ham, Youn-Kyung, Kim, Cheon-Jei
Format: Article
Language:Korean
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Summary:This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chicken breast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p
ISSN:1225-8563
2234-246X