Correlations of Sensory Quality Characteristics with Intramuscular
                    Fat Content and Bundle Characteristics in Bovine Longissimus
                        Thoracis Muscle

Choi, Young Min; García, Lyda G.; Lee, Kichoon

doi:10.5851/kosfa.2019.e15

Cited by 25 publications

(17 citation statements)

References 44 publications

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“…Second, vacuum packaging of sous-vide method can reduce water loss by evaporation ( Dominguez-Hernandez et al., 2018 ). On the other hand, cooking loss is well correlated with objective tenderness parameters, as protein coagulation accompanies meat toughness ( Choi et al., 2019 ). In the present study, the SV60-1h and -2h treatments with a lower cooking loss showed lower WBS and TPA-hardness values than meat cooked using a conventional oven with a higher cooking loss ( P < 0.05).…”

Section: Discussionmentioning

confidence: 99%

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

Park

Lee

et al. 2020

Poultry Science

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This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal temperature reached 71°C. Each sample for sous-vide cooking was vacuum packaged and then cooked under continuous thermocontrolled conditions in a water bath at 6 combinations of cooking temperature (60 and 70°C) and time (1, 2, and 3 h). Sous-vide cooked chicken meat at 60°C for 1 h (SV60-1h) showed lower cooking loss (6.58 vs. 26.5%, P < 0.05), Warner-Bratzler shear force (21.7 vs. 29.1 N, P < 0.05), and hardness (9.40 vs. 17.3 N, P < 0.05) than meat cooked by conventional oven. Similar to the objective tenderness parameters, cooked chicken meat from the SV60 treatments for all cooking times showed higher scores in all the tenderness attributes than the control group ( P < 0.05). However, a higher flavor intensity was observed in the SV70-3h and control groups than in the SV60 treatments ( P < 0.05). Owing to a lesser developed flavor in chicken meat from the SV60-1h treatment, the SV60-2h and 3h treatments were assigned a higher acceptability rating for overall impression ( P < 0.05). Therefore, cooking temperature and time of sous-vide significantly influenced the physicochemical and palatability characteristics of chicken breast. In this study, the optimum conditions for the sous-vide chicken breast are to continuously cook at 60°C for 2 to 3 h to improve sensory quality characteristics without reducing the water-holding capacity.

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Section: Discussionmentioning

confidence: 99%

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

Park

Lee

et al. 2020

Poultry Science

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“…The liver proteins underwent aggregation and complex formation due to cross-links after heating to 70°C, and the network became stronger as temperature increased to 90°C ( Li et al, 2018 ). The more considerable area shrinkage and cooking loss at higher temperatures also contributed to a denser and firmer structure ( Roldán et al, 2013 ; Choi et al, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Quality changes in chicken livers during cooking

Tang

Sablani

et al. 2021

Poultry Science

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Raw chicken livers are often contaminated with Campylobacter and Salmonella . Cooking is considered the last defense of pathogen control for meals containing chicken livers. However, consumers’ preference for pink color and a creamy texture as desired attributes in preparing liver pâté may lead to inadequate cooking, thereby increasing the risk of foodborne illness. This study aimed to investigate the effects of different cooking conditions (60–90°C, 0–65 min) on quality changes in frozen and fresh chicken livers and develop cooking recommendations to produce safe liver products with desired qualities. Frozen storage reduced the water holding capacity of raw chicken livers and led to more cooking loss (reduction in the weight of liver pieces during cooking) and area shrinkage after heating. The cooking loss and area shrinkage increased with increasing heating time and temperature, following the first-order fractional model. Compared with fresh livers, the shear resistance for cutting through the cooked livers increased after heating at 73.9°C to 90°C and decreased at 60°C, whereas the livers heated at 70°C had shear resistance (~4.5 N/g) similar to the fresh liver, regardless of the heating times used in this study. Heating resulted in color changes in livers, shifting from red hue (0°) toward yellow hue (90°), as characterized by the increased hue angles after heating. Cooking livers to an internal temperature of 70°C to 73.9°C and hold for 101 to 26 s is recommended for food processing plants or restaurants to prepare ready-to-eat meals containing chicken livers to achieve microbial safety with respect to Salmonella and provide cooked livers with desired texture and pink color.

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“…As expected, the use of SV in our study minimized the cooking loss compared to the OV method ( P < 0.001). Additionally, values for WBS and TPA-hardness were lower in the SV group compared to the OV group ( P < 0.05), as the values of WBS and TPA-hardness are generally related to cooking loss and yield ( Choi et al, 2019 ). However, there were no differences in values of cooking loss, WBS, and TPA-hardness depending on the presence of white striation ( P > 0.05).…”

Section: Discussionmentioning

confidence: 99%

Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat

et al. 2021

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The aim of this study was to compare the histochemical and meat quality characteristics between the normal and white-striping ( WS ) pectoralis major muscles. Additionally, this study investigated the effects of oven cooking ( OV ) and sous-vide ( SV ) cooking methods on objective texture parameters and sensory quality characteristics of the normal and WS chicken breast meats. Results showed that the WS condition broilers had higher body and breast weights ( P < 0.001), and a greater area of muscle fiber than the normal broilers ( P < 0.001). The WS fresh fillets exhibited a lower preference of visual appearance compared to the normal fillets ( P < 0.05), although no differences were detected in the characteristics of meat quality between the groups ( P > 0.05). After cooking, there was greater cooking loss, Warner-Bratzler shear force, and texture parameter analysis-hardness values for breast fillets cooked by OV treatment at 180°C for reached core temperature to 71°C compared to the fillets cooked by SV treatment at 60°C for 2 h ( P < 0.05), whereas the normal and WS groups were exhibited similar values within each cooking methods ( P > 0.05). Regarding sensory quality characteristics, WS breast fillets cooked by SV (SV+WS) were rated as tenderer and juicier, and given a higher overall acceptability score compared to normal and WS fillets cooked by OV ( P < 0.05). However, owing to a lesser developed flavor in SV+WS fillets, the panelists assigned a lower overall acceptability rating in these fillets compared to SV+Normal fillets ( P < 0.05). Overall, the SV cooking can be an effective method for improving the sensory quality characteristics of WS and normal chicken breast.

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Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle

Cited by 25 publications

References 44 publications

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

Quality changes in chicken livers during cooking

Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat

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