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Have you ever eaten chicken meat that taste like rubber and tasteless? Well, literally, maybe? Sometimes, chicken meat can lose its tenderness and flavor and becomes hard to chew. It becomes tough and loses its appeal. Imagine overcooked, dry and tough chicken meat. One of the common methods used in every household to increase the flavor and texture is by marinating chicken with various concoctions.

Ever heard of marinating chicken in yogurt? curious? weird?

But fret not! We’re here to help you to test out this method.

In this simple test, we have studied

- How does marinating chicken in yogurt affects the flavor and texture

- The preservative effect of yogurt in chicken

Read on! Our result may surprise many… :D

To see how our test is done, click here.

To see the outcome of our test, click here.

To understand the theory behind this experiment, click here.

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Foundation of Experiments

The quality of chicken meat is largely attributed to flavor and texture. Flavor wise, juiciness is the important parameters and texture wise, tenderness is studied.

The tenderness factor.

Meat is muscle tissue, made up of water, protein, fat and carbohydrate. Muscle consists of muscle fibers held together in bundle by connective tissue. Tenderness of poultry meat depends upon the rate and extent of the chemical and physical changes occurring in the muscle as it becomes meat. When an animal dies, blood circulation stops, hence, there is no new supply of oxygen or nutrients to the muscles. This depletion causes muscles to run out of energy, and they contract and become stiff. This stiffening is called rigor mortis. Eventually, muscles become soft again, which means that they are tender when cooked (Maltin et al, 2003).

To understand rigor mortis in detail and how it affects tenderness of meat, you may click here.

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