Sensory Quality of Foods After Holding in Steam Table and Temperature Containment Cabinet

Abstract

Maintaining the proper temperature of foods that are cooked and then held for later service has always been a concern for the foodservice industry; however, holding the foods over periods of time without losing flavor, texture, taste, and overall quality has proven to have greater implications in the hospitality industry. In this study two types of holding equipment were tested, a temperature containment cabinet and a steam table. Three different food items were used to monitor and measure changes in the temperature and changes in the quality of the foods. All three food items used in testing were meat products. The temperature of food products held over time was measured comparing the results from the two types of equipment, and their ability to maintain temperature. Additionally the study evaluated the sensory qualities of taste, texture, appearance, and overall quality of these foods items at various time intervals from both holding devices.