Heat transfer properties of chicken-drum muscle

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

“…The effects of cooking temperatures on proteins are varied. At temperatures up to 100 °C, as occurs in water or microwave cooking, this denaturation translates into effects of interest, such as enzymatic inactivation of lipases, proteases, etc., improvement of digestibility or reduction of toxicity; between 100 and 140 °C, as in pressure cooking and baking, digestibility is reduced by forming intramolecular and intermolecular covalent bonds [ 33 , 34 ]. The same effects happen at temperatures above 140 °C, as in frying and roasting on the grill, where amino acid destruction occurs, such as cysteine or tryptophan, with isomerization to D-configuration and reduction of nutritional value.…”

Heat transfer modeling of chicken cooking in hot water

“…Ngadi and Ikediala (1998) reported q of chicken drum meat as 1192 kg/m 3 , and average q for chicken meat was reported as 1070 kg/m 3 (ASH- RAE, 1982;Rahman, 1995). Different types of chickens among the studies probably provided different q values.…”

“…Calculated k of white and dark meats (Table 3) were larger than measured data. Mittal and Blaisdell (1984) reported that k of chicken dark meat was 0.497 W/(m K) whereas Ngadi and Ikediala (1998) found that k values of chicken drum meat was between 0.23 and 0.60 W/(m K). The k values from previous studies of dark meat were similar to the experimental values.…”

“…Experiment values of c p are in the range of the reported values. Ngadi and Ikediala (1998) found that c p of drum meat was between 2.67 and 4.08 kJ/(kg K), and c p of ready to cook poultry meat was 2.94 kJ/(kg K) (ASHRAE, 1982).…”

Effect of Temperature and Moisture Content on Thermal Properties of Four Types of Meat Part Two: Specific Heat & Enthalpy

“…The changing peaks obtained are due to the change of water status and its link with other components. Above the freezing and refrigeration temperatures, the variation of specific heat of food products can be described sufficiently as linear functions of temperature and moisture content, [2,[23][24][25] therefore, a linear regression analyses were performed on the results in order to correlate the specific heat values with temperature and moisture content using ANOVA statistical analysis [22] below freezing for the different meat types. The specific heat models and the correlation coefficients are given in Table 2.…”