Microwave Energy as a Rapid-Thaw Method for Frozen Poultry
1984
YOUNATHAN, MARGARET T. | FARR, A JAMES | LAIRD, DEBRA LYNN
The effect of microwave energy as a rapid-thaw method for frozen poultry was investigated. Tenderness and moisture content of cooked samples previously defrosted overnight in a refrigerator or in a microwave oven were determined. Fresh unfrozen poultry served as a control. Microwave defrosting of frozen breasts resulted in a slightly more tender product (shear force 3.92 g/kg, home frozen) than refrigerator defrosting (shear force 4.30 g/kg, home frozen); thigh parts were slightly less tender after microwave defrosting (shear force 4.31 g/kg home frozen). An increase in moisture loss was seen with microwave defrosted breasts (67.9%), while moisture loss for either refrigerator defrosted or microwave defrosted thighs was not statistically significant. Method of freezing (home freezing or commercial freezing) showed no significant effect on both tenderness and percent moisture content of breasts or thighs.
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