Effect of Tumbling Conditions on the Tendinous and Tenderness Index of Chicken Leg Meat
Round 1
Reviewer 1 Report
Comments for author File: 
Comments.pdf
Author Response
To Reviewer 1
We added reference. Thank You.
We expanded information about raw material. Thank You. “The material for the test was deboned chicken leg meat. Material was obtained from a certified supplier (according to the declaration - poultry breed Dominant White Cornish, age 6-8 week, before purchase meat was stored at temperature T=2°C per one day).”
We expanded this information. Thank You. “A texture analyzer (TMS-Pro, Food Technology Corporation - FTC company, USA, type 432-240) was used to samples cutting tests.
We added full name of used statistical test. Thank You. “The test program was carried out for a combination of parameter value layout, which was generated in the DOE (Design of Experiments) module in Statistica 10 QC (Quality Control) software for a stellar, orthogonal, two-level plan.”
We compared our results with other authors. Thank You.
We checked the reference once again. Thank You.
All changes were marked on red colour. I believe that my adjustments made in manuscript makes article more clearly (details are in attachment).
Thank you for all comments which were helpful to improve the text.
Author Response File: Author Response.pdf
Reviewer 2 Report
Dear Authors,
The topic of the manuscript entitled ” Effect of tumbling conditions on tendinousness and tenderness index of chicken leg meat” is interesting but needs some changes.
comments:
Discussion section should be extended. At least 3-4 references should be added here.
Line 8 – ‘of a study’ should be deleted
Line 28 – ‘finished’ change into ‘final’
Line 36 – ‘shape’ change into ‘formation’
Line 83 – ‘95-90 %’ change into ‘90 – 95 %’
Line 101 – , change into ;
Line – one bracket should be deletet. It should be ) instead of ))
Comments for author File: Comments.pdf
Author Response
To Reviewer 2
We compared our results with other authors. Thank You.
Each editorial errors was corrected. Thank You.
All changes were marked on red colour. I believe that my adjustments made in manuscript makes article more clearly (details are in attachment).
Thank you for all comments which were helpful to improve the text.
Author Response File: Author Response.pdf
Reviewer 3 Report
The corrections have been marked in the PDF.
Comments for author File: Comments.pdf
Author Response
To Reviewer 3
The abstract was expanded. Thank You.
The introduction were expanded about few references. Thank You.
The paper has been checked again for editorial and grammar. Thank You.
We compared our results with other authors. Thank You.
All changes were marked on red colour. I believe that my adjustments made in manuscript makes article more clearly (details are in attachment).
Thank you for all comments which were helpful to improve the text.
Author Response File: Author Response.pdf
