Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat

Zhang, Jian; Bowker, Brian; Yi, Yang; Pang, Bin; Zhuang, Hong

doi:10.1016/j.lwt.2019.108939

Cited by 8 publications

(7 citation statements)

References 21 publications

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“…However, poultry meat consumption may be limited among the elderly because of the mastication and swallowing challenges due to different oral impairments [ 3 , 4 ]. Thus, in the case of chicken meat, breast muscles tend to show higher toughness and crumbliness as compared to chicken legs’ muscles [ 5 , 6 ]. In this context, the food industry needs to develop novel poultry-based ready-to-eat products with an improved texture and high nutritional value to meet these demands.…”

Section: Introductionmentioning

confidence: 99%

Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast

Hasani

Csehi

Darnay

et al. 2022

Foods

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The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years. A proper combination of temperature and time parameters in sous vide processing plays an important role in the water-holding capacity, texture properties, and juiciness of the meat. The present study aimed to assess the impact of the one-step and two-step sous vide processing on different quality properties of chicken breast with special emphasis on the cooking loss, color, texture properties, protein solubility, and lipid oxidation. According to the results, chicken breast treated with a two-step temperature (50 and 60 °C) showed improved texture parameters (shear force, hardness, chewiness, and gumminess), lower cooking loss, acceptable redness values, and decreased lipid oxidation levels than the chicken breast treated with the one-step temperature of 60 °C. Moreover, the two-step sous vide technique revealed significantly higher total protein solubility of the chicken breast than the one-step sous vide. Based on pasteurization values, the two-step sous vide technique was equally safe as the one-step sous vide technique for vegetative cells’ inactivation for the main pathogens of interest (C. perfringens and L. monocytogenes).

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Section: Introductionmentioning

confidence: 99%

Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast

Hasani

Csehi

Darnay

et al. 2022

Foods

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“…Furthermore, these authors also reported that hot boning increases sarcomere shortening in the Longissimus lumborum , Longissimus thoracis , and Psoas major but not in the Gluteus medius and Semimembranosus muscles. Similarly, Zhang, Bowker, Yang, Pang, and Zhuang (2020) recently reported that boning time affects sensory tenderness (cohesiveness and hardness) in a muscle dependent way in chicken meat. Results of the present study generally suggest that, regarding both instrumental meat tenderness and muscle sarcomere shortening, slower and more oxidative muscles could be more susceptible to the harmful effects of hot boning.…”

Section: Discussionmentioning

confidence: 85%

The effects of hot boning on meat quality from six different contractile‐metabolic sheep muscles: A preliminary study

Ithurralde

Bianchi

Feed

et al. 2020

J. Food Process. Preserv.

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Hot boning involves the removal of muscles from the carcass prior to the completion of rigor mortis (Devine et al., 2002). Although the application of hot boning of sheep carcasses is not extensive (Waylan & Kastner, 2004), there are many clear economic advantages for using this methodology, including increased meat yield, energy savings, chiller space minimization, reduced labor and time (McPhail, 1995). Additionally, the increased cooling rate of hot boned muscles can lead to an improvement in meat water-holding capacity and color, due to the minimization of the harmful effects produced by the combination of high muscle temperature and low muscle pH (Sammel et al., 2002). However, rapid cooling of hot boned muscles may also lead to less tender meat due to an increase in muscle sarcomere shortening (Devine et al., 2002).

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“…Thawing frozen meat is a mandatory operation prior to its further processing or subsequent cooking. However, thawing can severely affect the meat’s quality in terms of moisture loss (drip loss), color deterioration, flavor depreciation, textural variations, microbial proliferation, and oxidative degradation of proteins and lipids. − Furthermore, freezing and thawing are complex methods involving heat transfer and successive chemical changes, ultimately influencing the organoleptic attributes of the meat and meat products . The meat quality will inevitably deteriorate during thawing.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Thawing Treatments on Quality, Microbiota, and Organoleptic Characteristics of Chicken Meat Fillets

et al. 2023

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The current research attempted to evaluate the impact of various thawing techniques (R 0 : control group, R 1 : water immersion thawing, R 2 : low-temperature thawing, R 3 : combined thawing, water thawing then low-temperature thawing, R 4 : combination thawing, low temperature thawing then water thawing, and R 5 : oven thawing) on the quality, microbiota, and organoleptic characteristics of chicken meat fillets.

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Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat

Cited by 8 publications

References 21 publications

Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast

Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast

The effects of hot boning on meat quality from six different contractile‐metabolic sheep muscles: A preliminary study

Comparison of Thawing Treatments on Quality, Microbiota, and Organoleptic Characteristics of Chicken Meat Fillets

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