THRIVING after the FALL

The Library · Document 57 · FEASTING · Animals

Chicken Fabrication And Culinary Uses

Its printed title: The Anatomical and Culinary Science of Poultry Fabrication: Structural Breakdown, Deboning, and Processing Dynamics

Taking a chicken apart for the kitchen, joint by joint. It gives soft scalding at 50 to 54°C, by its figures, to keep the yellow skin, then goes through the classic eight-piece cut, finding the knee along a white line of fat, taking off the wings and carving the breast away from the keel. It also shows the suprême, the breast lifted with the first joint of the wing still attached. The steps are clear, but the opening repeats the slaughter material of doc 56.

Open the PDF 16 pages · 359 KB

Number
57
Book
FEASTING after the FALL
Shelf
Animals
File
57 Chicken Fabrication And Culinary Uses.pdf
Pages
16
Works cited
63

Used in

The rows that check it

  • 1 confirmed
  • 0 marked for safety
  • B37 confirmed Warner-Bratzler shear: psoas 2.03, infraspinatus 3.10, longissimus 3.80, biceps femoris 4.80, pectoralis 6.66, flexor digitorum 7.74 kg; <3.2 very tender, >4.6 tough; myosin …

In the Index

Hens and eggs Slaughter and butchery The kitchen and its dishes

Its works cited 63

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 27 journals, universities and public bodies
  • 1 book, archive or patent
  • 2 document-sharing sites
  • 4 forums, video and social sites
  • 5 blogs
  • 1 shop or maker
  • 22 other web pages
  • 1 without an address
Show all 63
  1. 56 Chicken Processing and Evisceration Guide.pdf
  2. How to Butcher a Chicken Complete Guide - Wine Drop Cookery winedropcookery.com/pages/how-to-butcher-a-chi…
  3. Calpain and Calpastatin Activity Post Mortem and Meat Tenderness researchgate.net/publication/258707317_Calpain…
  4. How to manage rigor mortis in poultry processing? - JBT Marel jbtmarel.com/en/news/how-to-manage-rigor-morti…
  5. Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement pmc.ncbi.nlm.nih.gov/articles/PMC4093271/
  6. Thermal Transitions of Salt‐soluble Proteins from Pre - ResearchGate researchgate.net/publication/229807408_Thermal…
  7. Found It: The Golden Crispy Fried Chicken You've Been Dreaming Of! lemon8-app.com/@melissawhitehead54/74589548869…
  8. For Perfect Roast Chicken, Follow These Rules | What's Eating Dan? youtube.com/watch?v=IHQirO88vuo
  9. Chicken Muscle Anatomy Dissection Guide | PDF | Human Leg | Foot scribd.com/document/42104089/Max-Comparative-M…
  10. anatomy:chicken disection - yasmeen shafik - Prezi prezi.com/hgo62hbbxr-n/anatomychicken-disection/
  11. The Timing Difference When Cooking Bone-In Chicken Thighs Vs tastingtable.com/1471370/timing-difference-coo…
  12. Meat Quality of Commercial Spent Hens and Broilers researcherslinks.com/current-issues/Meat-Quali…
  13. (PDF) Anatomy of sartorius muscle - ResearchGate researchgate.net/publication/266027219_Anatomy…
  14. Gross Anatomy and Approach to the Humerus and Femur in ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC12895300/
  15. Leg Workouts - Best Exercises for Muscle and Strength - athlean-x learn.athleanx.com/articles/legs-for-men/leg-w…
  16. Leg Muscles | Overview, Anatomy & Functions - Lesson - Study.com study.com/learn/lesson/leg-muscle-anatomy-char…
  17. Overview of the segmented muscles in the thigh and lower leg researchgate.net/figure/Overview-of-the-segmen…
  18. Quality Characterization of Different Parts of Broiler and Ligor Hybrid pmc.ncbi.nlm.nih.gov/articles/PMC9265330/
  19. Article - ab :: Animal Bioscience animbiosci.org/journal/view.php?number=4728
  20. A Comprehensive Review on Collagen Type I Development of mdpi.com/2227-9059/10/9/2307
  21. WO2016156526A1 - Immunoassay for collagen type vi sequence patents.google.com/patent/WO2016156526A1/en
  22. The Solubility of Intramuscular Collagen in Meat Animals of Various researchgate.net/publication/230083764_The_Sol…
  23. Hand Book of Processed Functional Meat Products - DOKUMEN.PUB dokumen.pub/hand-book-of-processed-functional-…
  24. Prevalence of breast muscle myopathies (spaghetti meat, woody journals.plos.org/plosone/article?id=10.1371/j…
  25. (PDF) Breast muscle myopathies in broiler: mechanism, status and researchgate.net/publication/356421048_Breast_…
  26. Monitoring of white striping and wooden breast cases and impacts pmc.ncbi.nlm.nih.gov/articles/PMC6212750/
  27. Biochemical and technological characteristics of wooden breast pmc.ncbi.nlm.nih.gov/articles/PMC8104458/
  28. Alterations in the Water Properties of Wooden Breast Fillets During iastatedigitalpress.com/mmb/article/id/19223/
  29. Incidence of White Striping and Its Effect on the Quality Traits of Raw kosfaj.org/archive/view_article?pid=kosfa-39-3…
  30. spaghetti meat's impact on texture and quality parameters openscholar.uga.edu/record/3079/files/McDonald…
  31. (PDF) Effect of wooden breast myopathy on water-holding capacity researchgate.net/publication/340652640_Effect_…
  32. Characteristics and incidence of broiler chicken wooden breast meat pmc.ncbi.nlm.nih.gov/articles/PMC7587677/
  33. Honesuki Knife: The Japanese Boning Knife, Explained (2026) japaneseknifelab.com/en/knives/honesuki/
  34. Garasaki Mastery: Precision Japanese Knives by KIREAJI kireaji.ca/collections/garasaki
  35. How Does a Honesuki Differ from a Western Boning Knife? - Made In madeincookware.com/blogs/honesuki-vs-boning-kn…
  36. Honesuki Knife Uses: A Precision Tool for Poultry and More chuboknives.com/blogs/news/honesuki-knife-use-…
  37. Know Your Knife elementknife.com/pages/know-your-knife
  38. Best Honesuki 2026: 6 Editor-Tested Japanese Boning Knives by japaneseknifelab.com/en/best/best-honesuki/
  39. Why do Japanese chefs prefer single bevel knives, and what are the quora.com/Why-do-Japanese-chefs-prefer-single-…
  40. Advanced Chef Knife Grinds tophamknifeco.com/advanced-chef-knife-grinds/
  41. Sushi Knife Guide: Yanagiba, Deba, and Usuba Explained japaneseknifearchive.com/magazine/sushi-knife-…
  42. Meat Identification and Fabrication- An Introductory Course Guide to microsite-louis-prod.s3.amazonaws.com/media/ed…
  43. 1 Retro Creamy Chicken Supreme Recipe (Classic) - Evil Chef Mom evilchefmom.com/chicken-supreme-cream-sauce/
  44. Chicken Supreme with Sautéed Veggies and Chicken Jus Lié joselleculinary.wordpress.com/2020/04/14/chick…
  45. Serving bone-in chicken to executives. : r/KitchenConfidential - Reddit reddit.com/r/KitchenConfidential/comments/1wct…
  46. temperature near bones - Genuine Ideas genuineideas.com/ArticlesIndex/tothebone.html
  47. Heat transfer modeling of chicken cooking in hot water | Request PDF researchgate.net/publication/223179765_Heat_tr…
  48. The Great Bone-In Vs. Bone-Out Debate - Chicago Steak Company mychicagosteak.com/blogs/steak-university/grea…
  49. Pork Shoulder Calculator — Cook Timeline | Pitmaster Tools pitmaster.tools/pork-shoulder-calculator
  50. Bone-in vs Boneless: Which Is Best? | Acabonac Farms acabonacfarms.com/blogs/in-the-kitchen/bone-in…
  51. Physicochemical Properties of Chicken Breast and Thigh as Affected mdpi.com/2304-8158/12/13/2592
  52. Functional properties of marinated chicken breast meat during tandfonline.com/doi/full/10.1080/10942912.2019…
  53. Contribution of Three Ionic Types of Polysaccharides to the Thermal pubs.acs.org/doi/10.1021/jf405381z
  54. Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the mdpi.com/2304-8158/14/10/1708
  55. Beer-Can Chicken on the Grill: Crispy Skin, Juicy Meat, and the Real americanmeathead.com/bbq-recipes/chicken/whole…
  56. I started Sous Vide cooking not long ago but my roasts are ... - Quora quora.com/I-started-Sous-Vide-cooking-not-long…
  57. CO-EXTRUSION OF COLLAGEN CASINGS. EFFECTS OF itjfs.com/index.php/ijfs/article/download/1557…
  58. (PDF) A DSC study on the effect of marination on the stability of skin researchgate.net/publication/47530713_A_DSC_st…
  59. effect of cooking temperature on warner-bratzler shear force and researchgate.net/publication/344208331_EFFECT_…
  60. Sous-Vide as an Alternative Method of Cooking to Improve ... - MDPI mdpi.com/2304-8158/12/16/3110
  61. Molecular Mechanisms Underlying Sensory and Chemical Changes pmc.ncbi.nlm.nih.gov/articles/PMC12428365/
  62. Optimizing Utility of Low Water-Holding Capacity Meats meatscience.org/docs/default-source/publicatio…
  63. Effect of Time and Temperature on Physicochemical and ... - MDPI mdpi.com/2076-3417/11/7/3189