Smoke‐flavored Chicken Rolls

SUMMARY— Boned Leghorn fowl meat was seasoned and prepared as all light or all dark meat 2‐lb rolls. 6 smoke‐flavor treatments were applied to both the light and dark meat rolls. These treatments were liquid brine smoke, concentrated liquid smoke, smokehouse, oil‐base smoke, oil‐base smoke and cure, and dry smoke. Products were held up to 14 days at 1°C and 5 weeks at — 18°C. Light meat contained more moisture, gave a higher yield, was more tender and exhibited better binding characteristics than dark meat. Cured samples contained less moisture than the uncured. A taste panel gave a higher preference for the products which received the oil‐base smoke, oil‐base smoke plus cure, and smokehouse. Light meat was preferred to dark, although dark meat was rated more juicy. No significant changes occurred due to freezing or storage, or both.