Effects of different dry-heating temperature and time, package and storage treatments on characteristics of restructured dried chicken diced meat from spent hen thigh muscle

Abstract

Experiments were conducted to study the effects of different dry-heating temperature and time as well as different package and storage treatments on characteristics of restructured dried chicken diced meat from spent hen thigh muscle. Results indicated that the restructured chicken diced meat from spent hen thigh muscle dry-heated by 38°C, 1 hour and 45°C, 10 hour could make the better quality of restructured dried chicken diced meat. Furthermore the characteristics of the product which was vacuum-packaged and chill-storaged (0-5 °C) would be more stable