Characteristics of broiler meat skin as affected by different cooking methods
1979
Chen, T.C. | Stinson, R.S.
Broiler parts were boiled, baked, or fried, with and without breading. Weight per unit area, moisture, and fat contents of the breast and the thigh skin were greatly affected by the cooking methods. The thigh skin weighed less but contained more fat than the breast skin regardless of the cooking method. Skin samples were treated, dehydrated, critical-point dried, coated with gold and observed using a scanning electron microscope. Water boiled skin had a relatively smooth surface; fried skin had numerous crater-like structures; baked skin had few crater-like structures.
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