LabNuggets09 - ANSC 4094 MEAT TECHNOLOGY Restructured Meats...

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ANSC 4094 MEAT TECHNOLOGY Restructured Meats and Nuggets Objective : To manufacture restructured and whole muscle nuggets batter and breaded for comparison of nugget cohesion and coating adhesion Equipment and Supplies : Boneless chicken breasts and thighs Chicken skin Mechanically separated chicken meat Batter and breading Grinder Former Batter/breader Formulations : Ingredient (1) Whole muscle (2) Whole muscle (3) Breast & thigh (4) With skin (5) with MDCM Chicken tenders 3 lb. Chicken breasts 3 lb 1 lb Chicken thighs 2 lb 2.75 lb 2 lb Skin, minced 0.25 lb 0.25 lb Mechanical deboned chicken meat 0.75 lb Salt, 1% 0.03 lb (13.6 g) 0.03 lb (13.6 g) 0.03 lb (13.6 g) 0.03 lb (13.6 g) 0.03 lb (13.6 g) Sodium tripolyphosphate, 0.25% 0.008 lb (3.4 g) 0.008 lb (3.4 g) 0.008 lb (3.4 g) 0.008 lb (3.4 g) 0.008 lb (3.4 g) Initial formulation weight NA NA NA NA NA Formulation weight after batter/breading NA NA NA NA NA % product pick-up and yield NA NA NA NA NA Weight before frying 178.9 g 124 g 140.84
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This note was uploaded on 03/09/2010 for the course MARB 1000 taught by Professor Hayes during the Spring '07 term at Texas A&M University-Galveston.

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