Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties

Mora, Beatrice; Curti, Elena; Vittadini, Elena; Barbanti, Davide

doi:10.1016/j.meatsci.2011.01.033

Cited by 54 publications

(32 citation statements)

References 36 publications

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“…This heating technique is often applied for cuts comprising a relatively high amount of connective tissue that might be hydrolyzed during the process. Using water‐cooking as a reference, several scientific studies have evaluated the influence of cooking techniques, such as belt‐grill oven cooking (Lyon & Lyon ), combi‐oven cooking (Zhuang & Savage ), steam cooking (Mora et al ), oven cooking (Zhuang & Savage ) and deep‐fat frying (Balasubramaniam et al ) on chicken meat quality. Smith and Acton () reported that dry‐heat cooking, such as grilling, produced a drier product with a lower yield compared with moist‐heat cooking, such as baking.…”

Section: Introductionmentioning

confidence: 99%

Validation of feasibility and quality of chicken breast meat cooked under various water‐cooking conditions

Chumngoen

Chen

Tan

2016

Animal Science Journal

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Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research.

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Section: Introductionmentioning

confidence: 99%

Validation of feasibility and quality of chicken breast meat cooked under various water‐cooking conditions

Chumngoen

Chen

Tan

2016

Animal Science Journal

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“…It was found that the effect of cooking time on cooking loss was more than cooking temperature [12]. Low relative humidity-heat treatment showed higher quality traits for cooked turkey meat when compared to high steam treatment [13]. Cooking conditions (temperature and cooking time) have massive impact on physical characteristics of meat and eating quality.…”

Section: Introductionmentioning

confidence: 99%

Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments

Mudalal¹,

Petracci²,

Tappi³

et al. 2014

FNS

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“…There were also higher cook losses observed. In other studies (Mora et al, 2011) the negative infl uence of high steam cooking conditions on tenderness evaluated by sensory panel and general quality of turkey meat was reported. On the other hand, Bowers et al (2012) analysing beef roasts confi rmed the advantages of convection steam ovens that are described by the producers.…”

Section: Colour Assessmentmentioning

confidence: 88%

“…There are papers in which various conditions in convection-steam ovens were tested. Most of the analysis were conducted on beef and pork roasts, rabbit meat or poultry breasts, but to the best of our knowledge, there is no data on beef steaks prepared in convection-steam oven (Barbanti and Pasquini, 2005;Bowers et al, 2012;Modzelewska-Kapitula et al, 2012;Mora et al, 2011;Zhuang and Savage, 2008). Research conducted on pork revealed that the quality of pork roasted in traditional oven in comparison with pork cooked in convectionsteam oven was similar.…”

Section: Introductionmentioning

confidence: 99%

Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven

Zając

Kącik

Palka

et al. 2015

Acta Sci Pol Technol Aliment

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Background. Combi ovens are used very often in restaurants to heat up food. According to the producers the equipment allows to cook meat portions which are more tender and fl avoursome comparing to conventional cooking techniques. Materials and methods. Beef steaks from muscles semitendinosus and biceps femoris were cooked in convection-steam oven at three humidity levels: 10, 60 and 100%. Chemical composition, including total and insoluble collagen content and cook losses were analysed along with the texture and colour parameters. Results. M. biceps femoris was the hardest and the most chewy at 100% steam saturation level and hardness measured for m. semitendinosus was the lowest at 10% of vapour injection. Changing the steam conditions in the oven chamber did not affect the detectable colour differences of m. biceps femoris, but it was signifi cant for m. semitendinosus. Applying 100% steam saturation caused higher cook losses and the increase of insoluble collagen fractions in both analysed muscles. Conclusions. The results are benefi cial for caterers using steam-convection ovens in terms of providing evidence that the heating conditions should be applied individually depending on the muscle used. The tenderness of m. semitendinosus muscle cooked at 10% steam saturation level was comparable to the tenderness obtained for the same muscle aged for 10 days and cooked with 100% steam saturation. Steaks from m. biceps femoris muscle should be cooked with maximum 60% saturation level to obtain higher tenderness.

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Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties

Cited by 54 publications

References 36 publications

Validation of feasibility and quality of chicken breast meat cooked under various water‐cooking conditions

Validation of feasibility and quality of chicken breast meat cooked under various water‐cooking conditions

Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments

Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven

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