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Laboratory Guide 7 Meat Freezing
Laboratory Guide 7 Meat Freezing
Laboratory Guide 7 Meat Freezing
AND TECHNOLOGY
College of Agriculture and Food Science
Visayas State University
Visca, Baybay City, Leyte PHILIPPINES
wt. of container
wt. of exudates
Color
Shape
Color
Shape
Texture
General Acceptability
General Acceptability Rating:
9 - Like extremely 4 - Dislike slightly
8 - Like very much 3 - Dislike moderately
7 - Like moderately 2 - Dislike very much
6 - Like slightly 1 - Dislike extremely
5 - Neither like nor dislike
Questions:
1. Which of the samples gave the most exudates? Are there any exudates from the chilled
samples?
2) Which of the cooked samples gave better sensory qualities?
How to Cut Chicken into 10 Parts
Step 1 Remove the Legs
Place the chicken breast side up on a solid cutting board. Pull one leg away from the body and
cut through the skin between the body and both sides of the thigh.
Bend the whole leg firmly away from the body until the ball of the thighbone pops from the hip
socket. Cut between the ball and the socket to separate the leg. Repeat with the other leg.
Step 2 Divide the Legs
Place the chicken leg side down on the cutting board. Cut down firmly through the joint between
the drumstick and the thigh. Repeat with other leg.
Step 3 Remove the Wings
With the chicken on its back, remove wing by cutting inside the wing just over the joint.
Pull the wing away from the body and cut down through the skin and the joint. Repeat with other
wing.
Step 4 Cut the Carcass in Half
Cut through the cavity of the bird from the tail end and slice through the thin area around the
shoulder joint. Cut parallel to the backbone and slice the bones of the rib cage. Repeat on the
opposite side of the backbone.
Step 5 Remove the Breast
Pull apart the breast and the back. Cut down through the shoulder bones to detach the breast
from the back. Cut the back into two pieces by cutting across the backbone where
the ribs end.
Step 6 Cut The Breast In Half
To cut the breast in half, use a strong, steady pressure and cut downward along the length of
the breastbone to separate the breast into two pieces.
* Accessed from http://www.shookpoultry.net/carveAchicken.html on June 1, 2013.