Textural properties and water-holding capacity of broiler breast meat cooked to various internal endpoint temperatures

A total of 100 broiler breast meat was cooked at 176°C to internal temperatures of either 71, 73, 75, 77, or 79°C. Tenderness significantly decreased as internal temperatures increased. The decrease was most pronounced at 79°C with a 26.4% increase in Meullenet-Owens-Razor-Shear (MORS) energy compared to that at 71°C. The toughness-temperature coefficient (TTC, change in tenderness/1°C increase) was calculated to be 4.48% across the temperature ranges. Cooking loss increased constantly with the increase of internal temperatures and ranged from 15 to 27% across the range of endpoint temperatures. Poultry breast meat cooked to a higher internal temperature was in average less tender and also more variable in tenderness.     

Effects of sodium tripolyphosphate on functional properties of low‐salt single‐step high‐pressure processed chicken breast sausage

Influences of sodium tripolyphosphate (STPP) contents (0.1, 0.2, 0.3 and 0.4%) on water holding capacity (WHC) and texture properties of low‐salt (1.2% NaCl) single‐step high‐pressure processed chicken breast sausages (LSSS‐HPP sausages) were evaluated. Results showed that WHC was improved (4–5%) by the addition of STPP. However, the STPP contents customarily used for cooked sausages (0.3–0.5%) were excessive for LSSS‐HPP sausages, causing a soft and tacky texture. Sausages containing 0.1% of STPP had the best taste according to the sensory evaluations. Chemical interactions plus Raman spectroscopic analysis revealed that STPP addition partly changed native structures of myofibrillar proteins. Furthermore, higher STPP contents in the meat batter prevented those proteins from high pressure denaturing and aggregating in the subsequent single‐step HPP procedure. Increased hydrogen bonds and decreased hydrophobic interactions explained the better WHC and softer texture. Therefore, 0.1% of STPP is the optimal content in the processing of new‐type LSSS‐HPP sausages.     

Comparison Between Sensory Quality of Freshly Prepared Spaghetti with Meat Sauce Before and After Hot Hording on a Cafeteria Counter

Sensory quality of freshly prepared spaghetti with meat sauce entree was compared to that held hot on a cafeteria counter. A study of the time and temperature relationship indicated a steady decline in temperatures during the first 30 min of steam-table holding, although within safe limits. An experienced taste panel consisting of 8–10 members rated the samples for various sensory attributes. The freshly cooked product was rated significantly higher compared to the hot-held product for moistness, appearance of spaghetti, intensity of spice flavor in the sauce, spaghetti texture, meat texture, and general acceptability.     

QUALITY OF MEAT PRODUCTS DURING REFRIGERATED AND ULTRA-CHILLED STORAGE

Standard domestic refrigerators store food between 1 and 5C (33.8–41F). A manufacturer recently developed a refrigerator capable of storing food in the “ultra‐chilled region” (?3 to ?7C) and claimed that storage of fresh meat in this region better maintains quality. To understand quality in terms of chemical reaction rates, microbial growth and texture and flavor changes, three common consumer meat products – steak, ground beef patty and salmon – were stored for a selected period of time, as determined by microbial testing, in five refrigerator models with different environmental conditions (constant temperature and temperature fluctuation). At the end of the storage period, consumer panelists assessed the quality of the cooked samples by ranking them according to preference. In addition, instruments were used to measure the color and shear cutting force (for steak only) of each sample. Results from the consumer Ranking R‐Index Test indicate that panelists preferred samples stored under or near ultra‐chilled conditions rather than samples stored under standard refrigerated conditions. The ultra‐chilled samples not only had higher panelist rankings and more favorable comments, but also had lower microbial aerobic plate counts. The instrument readings, however, highly varied and did not correlate well with sensory data.     

PHYSICAL AND SENSORY CHARACTERISTICS OF LOW-FAT ITALIAN SAUSAGE PREPARED WITH HYDRATED OAT

Low‐fat Italian sausage was prepared with hydrated oat flakes at 10, 20 and 30% (w/w), and precook times of 0, 2 and 4 min. Cook loss and expressible moisture, cutting force and texture profile analysis, color and consumer sensory analysis were analyzed by response‐surface methodology. Minimum cook loss occurred at 16.3% of the hydrated oat and 0.76 min precook time, while expressible moisture decreased with increasing oat levels and decreasing precook time. In general, both cutting force and hardness decreased with hydrated oat level. Measurements of L*, a* and b* showed a slightly lighter product and a shift to more red and yellow cooked product at intermediate oat levels and precook times. For sensory attributes, both oat level and precook time were significant. Greatest flavor and texture likeability were attained with hydrated oat levels of 3–12%, and precook times of 1.5–3 min. Greatest overall likeability occurred over a region of 0–14% hydrated oat, and 1.1–3.3 min precook time.