Effect of certain additives on the quality characteristics of immersion chilled broiler cut up parts

Broiler leg and breast cuts were treated with 5% tetrasodium pyrophsophate + 2.5% sodium chloride (T₁) and (2%) lactic acid + (2%) potassium sorbate (T₂) or without any additive (control) during immersion chilling. The per cent moisture uptake and drip loss were significantly lower (P<0.05) and per cent cooking yield was higher in T₁ group followed by T₂ and control groups. Organoleptic scores in relation to appearance, tenderness, flavour, juiciness and overall acceptability of the cooked samples of both the cuts were also superior in T₁ followed by T₂ and control samples.