Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Abstract

Although many efforts have been made to improve and control the eating quality of meat, there is still high variability in palatability, which may ultimately result in customer dissatisfaction. Beef meat is especially intricate to study since consumers have specific preferences for degrees of doneness. The degrees of doneness in beef is known to affect its physicochemical properties and have a subsequent effect on palatability. Nevertheless, an in‐depth investigation into the exact changes that occur with increasing internal end‐point temperatures of meat is yet to be explored. With researchers implementing various cooking methods and cooking conditions (i.e., sample preparation and internal end‐point temperatures), the results of studies are often impossible to compare. This review provides an overview of the various benefits and drawbacks of the cooking methods commonly used at home, in commercial enterprises, and research on meat. Furthermore, the physicochemical changes in meat with increasing degrees of doneness are discussed in detail with considerations of the subsequent changes in the sensory properties of meat.

Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw

“…Sensory evaluation can provide information on sensory qualities such as the appearance, flavor (smell and taste), and texture of chicken claws, as well as assess the overall acceptability of the products (Schwartz, Marais, Strydom, & Hoffman, 2022). The effects of pasteurization and sterilization on the sensory properties of chicken claws are shown in Figure 1.…”

“…The effects of pasteurization and sterilization on the sensory properties of chicken claws are shown in Figure 1. The appearance of food affects people's appetite and is usually the first quality parameter evaluated by consumers (Schwartz et al, 2022). The appearance score of chicken claws from the 121°C‐sterilization group was significantly lower than that of claws from the other four groups ( p < .05).…”

“…We speculated that the higher thermal-processing temperature (>100 C) caused the violent thermal degradation of collagen fibers and produced more lowmolecular weight polypeptide components, which hindered the gel network formation during cooling, resulting in the decrease of springiness, cohesiveness and resilience of chicken claws.Sensory evaluation can provide information on sensory qualities such as the appearance, flavor (smell and taste), and texture of chicken claws, as well as assess the overall acceptability of the products(Schwartz, Marais, Strydom, & Hoffman, 2022). The effects of pasteurization and sterilization on the sensory properties of chicken claws are shown in Figure1.The appearance of food affects people's appetite and is usually the first quality parameter evaluated by consumers(Schwartz et al, 2022). The appearance score of chicken claws from the 121 C-sterilization group was significantly lower than that of claws from the other four groups (p < .05).…”

Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

“…Some flavours are desirable and acceptable by consumers, while others are categorised as off-flavours or taints. The taste of meat is also dependent on the cooking method to some extent and this has been discussed in detail by Schwartz et al [ 53 ] and Yancey et al [ 54 ].…”

Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?

“…To date, the available literature has discussed the effects of cooking on meat from different animal species such as cattle, chicken or pig (e.g., [13][14][15]), but on the basis of our knowledge, the effect of thermal processing on red meat from different animal species such as sheep, goat and horse, focusing on toxic compounds production and nutritional parameters changes, has not been reviewed.…”