Smith, D.P. and J.K. Northcutt. 2003. Red discoloration of fully cooked chicken products. J. of Appl. Poult. Res., 12:515-521.Red discoloration of fully cooked chicken products - Smith, Northcutt - 2003 () Citation Context ...nificantly decreased meat redness in broiler thighs. ...
5 large egg yolks (think “big chicken [insert body part of choice here]”) 1/2 cup Ovaltine 3/4 teaspoon vanilla extract Preparation: 1. In a medium saucepan, warm the milk, sugar, and salt long enough to dissolve sugar. If the mixture looks a trifle curdled, do not panic, just ...
This article describes PlusFood's Cooked Chicken Butterfly Breasts. Available in two varieties -- delicately spiced Cajun and all purpose Plain -- they provide excellent portion control and plate coverage for a wide range of foodservice outlets. This can be oven baked in 20 minutes, grilled or...
A wide area 3D camera coupled with a thermal camera was used to measure the thermal mass variability of chicken breasts in a cooking process. Several types of variability are considered including time varying thermal mass (mass x temperature / time), variation in individual product geometry and ...