Sensory characteristics of meat cooked for prolonged times at low temperature

Line Bach Christensen, Annemarie Gunvig, Mari Ann Tørngren, Margit Dall Aaslyng, Susanne Knøchel, Mette Christensen

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

    71 Citationer (Scopus)

    Abstract

    The present study evaluated the sensory characteristics of low temperature long time (LTLT) treated Semitendinosus from pork and beef and Pectoralis profundus from chicken. Semitendinosus and Pectoralis profundus muscles were heat treated at 53°C and 58°C for Tc + 6 h, Tc + 17 h, and Tc + 30 h (only Semitendinosus from pork and beef). Tc was the time for the samples to equalize with the temperature in the water bath. Tenderness increased with increasing heating temperature and time in pork and beef, but not in chicken. Juiciness decreased with increasing heating temperature and time in all species, and cooking loss increased with increasing temperature. A done appearance was developed with increasing heating time at 58 °C in pork and beef, while in chicken the done appearance was only affected by temperature. Flavor attributes were less affected by the LTLT treatment for all species

    OriginalsprogEngelsk
    TidsskriftMeat Science
    Vol/bind90
    Udgave nummer2
    Sider (fra-til)485-489
    Antal sider5
    ISSN0309-1740
    DOI
    StatusUdgivet - 2012

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