Journal of Food Science · 1990 · 29 citations · 0 references
AgricultureFood SciencePoultry ScienceFood ProcessingMeat SciencePoultry Meat ScienceBroiler Meat QualityHeat Transfer In FoodsMeat QualityMeat TendernessMeat TextureProcessing Effects On QualityControlled-rate CoolingCooked Poultry ProductsCooking Effects On TendernessProcessing Effects On Meat QualitySensory Panel AssessmentWeight Loss Measurement
ABSTRACT The effect was studied of processing time, weight loss, quality, cooking in steam at a pressure of 1.03 or 0.345 bar and cooling at different pressure reduction rate (0.6 to 0.07 bar/minute) on chicken breasts quality. Heating time was not affected by cooking pressure but cooling time was reduced as pressure reduction rate increased. Weight losses varied from 26.4 to 37.7% and increased with severity of temperature‐time treatment. Tenderness was not affected by cooking/cooling but juiciness decreased with increased pressure and reduced cooling rate. Juiciness correlated with weight loss (r = ‐ 0.72). A 9 member sensory panel indicated harsher temperature‐time treatments gave more acceptable meat.