Pores chicken meat

The cooling rate directly influences the size of the ice crystals, which can be measured after drying by the size of the pores in the product. Thijssen and Rulkens [ 1.11 ] give the size of the pores in chicken meat (Table 1.6). Figure 1.16 shows the average size of pores in... 

Table 1.6 Size and number of pores in chicken meat as a function of freezing rate.

FIGURE 2.2 Effect of frying conditions on pore development in fried chicken meat. (From Kassama, L.S. and Ngadi, M.O., Dry. TechnoL, 23, 907, 2005.)... 

Kassama, L. S. and Ngadi, M. O. (2004). Pore development in chicken meat during deep-fat frying. Lebensmittel-Wissenschqft und-Technologie, 37(8), 841-847. 

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