Effect of saturated steam oven cooking on properties of ready-to-eat chicken breast meat | |
| Author | Jullachak Chunluan |
| Call Number | AIT Thesis no.FB-11-15 |
| Subject(s) | Ovens Cookery (Chicken) |
| Note | Ait thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-11-15 |
| Abstract | This research is studying two main part that are to study different nutrition content, moisture content and physical properties of fresh chicken boneless breast meat and after cooking by used different roasting condition under saturated steam oven machine. The main chicken breed that receive from farm that are Cobb and Ar bor Acers breed. T wo main factors are consideration . That are yield of chicken part and nutrition content(Source: CPF Thailand ). Both Cobb and Arbor Acers breed that are received from farm by control age of live birds is 40 days 100 chickens then past to Destacker, Hanging, Stunning, Neck slicing/Bleeding, Feathers/Head/Feet removed, Evisceration, Inspection washing and separate chicken part by Cutting. Also control room temperature not more than 12 C. The physical properties, moisture content, nutrition value and % yield of chicken part of Both Aber Acers and Cobb chicken mea t are no significant difference ; Tenderness 2100 gf, Color value (ΔE) 43 , Moisture value 75 % , Protein content 22.5 % , Ash content 1.15 % , Total fat content 1.25 % and % Yield o f chicken parts ( Boneless leg 19.4 % , Boneless breast 21.5 % , Tenderloin 3.9 % , Wing 7.6 % , Whole Chicken 75.25 %. |
| Year | 2011 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-11-15 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol noomhorm;Rakshit, Sudip Kumar; |
| Scholarship Donor(s) | Charoen Pokphand Foods PCL. ( CPF ); |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2011 |