A comparison of fresh and frozen poultry
Baker, R.C.; Darfler, J.M.
Journal of the American Dietetic Association 78(4): 348-351
1981
ISSN/ISBN: 0002-8223 PMID: 7194356 Document Number: 178099
Chicken broilers, chicken roasters, turkeys, and ducks were split; then one half was stored frozen; the other half was iced. Two days later, both halves were baked and then evaluated using the triangle test. Shear values and expressible fluid values were also determined. The taste panel could not significantly distinguish between fresh and frozen thawed paired halves of roast poultry. Objective testing by shearing and expressible moisture losses also failed to show a significant difference. However, of the judges who could distinguish between the fresh and the frozen thawed samples, the greater percentage preferred the fresh samples.