Effects of Cooking Methods and Browning Temperatures on Yields of Poultry Parts

Effects of cooking methods and browning temperatures on yields, rancidity development, and tenderness of broiler parts were investigated. Broiler parts breaded raw and steam cooked picked up more breading than parts breaded after being cooked in water. Wing and breast parts were observed to pick up the greatest percent of breading. Water cooked chicken had more initial cooking loss than the steam cooked parts during the precooking operation. Wings, regardless of cooking method, lost the least amount of weight during this operation. Browning in deep fat resulted in greater weight losses for steam cooked parts than for water cooked chicken. Wings were shown to have the greatest percent weight loss in the deep fat fryer. Weight loss in the fryer rose progressively as browning temperature was decreased and time of browning increased. Drums and wings had the highest final yield and thighs had the lowest yield. Steam cooked parts were found to be more tender than water cooked parts. The second 3 mm. slice of the pectoralis major muscle of the breast was found to be more tender than the first 3 mm. slice. The iliotibialis muscle of the thigh was more tender than either the outer or inner layer of the pectoralis major. Deep fat frying increased the shear values recorded for breasts, but not for thighs. TBA numbers were found to be lower for breast meat than thigh meat. Parts browned at 149° C. had the highest TBA numbers of the treatments studied.