The process of injection of 5% polyphosphate solution into the breast of broiler chickens under commercial conditions had a variable but insignificant effect on the weight of water absorbed during immersion chilling and did not influence the amount of fluid lost on thawing or cooking. However, it produced a net increase in the weight of the carcase at all stages (chilling, freezing, thawing and cooking) subsequent to injection. After thawing and cooking a significant tenderizing effect in treated birds was observed.
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Grey et al. (1978) studied this question.
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