2.2. Preparation of raw and cooked meat samples
Raw meat samples were obtained by dissecting both breast
and a combination of thigh and drumstick (hereinafter referred
to as ‘‘leg’’) meat from the left half of each carcass. After
trimming the visible skin, fat, and connective tissues from each
of the dissected raw meat samples, they were minced (CH180;
Kenwood, Shenzhen, China) separately and used for subsequent
analysis.
The right half of each carcass was separately boiled in stainless
steel containers with water (1:1.5, w/v). When a core temperature
of 72 8C was reached in breast and leg meat as checked using a
digital thermometer (YF-160A Type-K; YFE, Hsinchu City, Taiwan),
carcasses were removed from boiling water and vacuum-packed
separately. After cooling the vacuum-packed carcasses under
running water, cooked breast and leg meat samples from each half
of the carcasses were dissected and deboned separately. Finally,
deboned samples were manually chopped into small pieces and
used for analysis.
2.2. Preparation of raw and cooked meat samples
Raw meat samples were obtained by dissecting both breast
and a combination of thigh and drumstick (hereinafter referred
to as ‘‘leg’’) meat from the left half of each carcass. After
trimming the visible skin, fat, and connective tissues from each
of the dissected raw meat samples, they were minced (CH180;
Kenwood, Shenzhen, China) separately and used for subsequent
analysis.
The right half of each carcass was separately boiled in stainless
steel containers with water (1:1.5, w/v). When a core temperature
of 72 8C was reached in breast and leg meat as checked using a
digital thermometer (YF-160A Type-K; YFE, Hsinchu City, Taiwan),
carcasses were removed from boiling water and vacuum-packed
separately. After cooling the vacuum-packed carcasses under
running water, cooked breast and leg meat samples from each half
of the carcasses were dissected and deboned separately. Finally,
deboned samples were manually chopped into small pieces and
used for analysis.
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