Research Note: Effects of fiber source on the physicochemical properties of lean poultry meat products

Shai Barbut*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

5 Citations (Scopus)

Abstract

Plant fiber addition (citrus A and B, apple, pea, bamboo, and sugar cane) to lean turkey meat was evaluated and texture, yield, and microstructure were compared to a control. The best 2 were the sugar cane and apple peel fibers which reduced cooking loss, and increased hardness by 20% compared to the control. The bamboo fibers significantly improved hardness but not yield, while the citrus A and apple fibers reduced cooking loss but did not affect hardness. The differences in the effect of fiber type on texture appear to be related to their origin (e.g., sugar cane and bamboo originating from large plants requiring strong fibers, compared citrus and apple fruits), and fiber length determined by the fiber extraction procedure.

Original languageEnglish
Article number102423
JournalPoultry Science
Volume102
Issue number5
DOIs
Publication statusPublished - May 2023

Keywords

  • dietary fiber
  • poultry meat
  • texture
  • turkey
  • water-holding capacity

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