Effect of Method of Cookery on Shrinkage, Moisture and Ether Extractable Content of Broiler Legs and Thighs

MEAT is cooked to increase its palatability. Cooking brings about changes that depend on the composition of the meat and the stage of doneness to which it is cooked. Characteristic changes during cooking are changes in flavor, loss in weight, contraction in volume, and structural changes of connective tissues, muscle fibers and fatty tissues. These changes have a profound influence on the palatability and yield of cooked meat with which consumers are mainly concerned. The temperature of cooking affects both rate and extent of shrink. Little shrink occurs below 60–63°C. (McCance and Shipp, 1933). Goertz et al. (1960) reported shorter cooking time and lower volatile cooking losses in fresh unfrozen turkeys than in frozen turkeys. A cooking loss of 30% for frozen broiler halves, thawed after storage of 3–40 weeks at 0°F., and roasted at temperatures of 325 and 400°F. was reported by Dawson et al. (1960). Frozen…