Sensory and microbiological qualities of beef loaf in four commissary food service treatments ,

Rini, M.J.; Cremer, Marion L.; Chipley, John R.

doi:10.1016/s0002-8223(21)04858-6

Journal of the American Dietetic Association

1981

DOI: 10.1016/s0002-8223(21)04858-6

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Sensory and microbiological qualities of beef loaf in four commissary food service treatments ,

M.J. Rini¹,

Marion L. Cremer²,

John R. Chipley³

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Cited by 5 publications

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Sensory Quality of Turkey Rolls Roasted and Held in an Institutional Convection Oven With and Without Chilled Storage

Cremer

1986

Journal of Food Science

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Sensory quality of turkey rolls was determined related to: roasting to 77°C in a convection oven at 105"C, 136°C and 165'C; 0, 60, and 120 min holding in a convection oven; and 0 and 24 hr chilled storage. Turkey aroma and flavor were significantly greater after 120 than 0 min holding time. Juiciness was significantly greater for turkey roasted at 105" than at 136" or 165"C, at 0 than after 60 or 120 min holding, and was influenced by the interaction of roasting temperature with cold storage and holding time; and cold storage with time for holding hot turkey. Cold storage alone had no effect on juiciness, and neither texture nor off-flavor were affected by any of the factors in the study.

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Sensory Quality of Turkey Rolls Roasted and Held in an Institutional Convection Oven With and Without Chilled Storage

Cremer

1986

Journal of Food Science

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Sensory Quality of Turkey Rolls Roasted at Two Temperatures and Reheated with Varying Sauces in Three Types of Institutional Ovens

Cremer

Hartley

1988

Journal of Food Science

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The sensory quality of foods produced by conventional and enhanced cook‐chill methods

Mason

Church

Ledward

et al. 1990

Int J of Food Sci Tech

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Cook-chill systems are now widely used within the catering industry. The basic method has been enhanced by the use of vacuum packaging to extend shelf-life; and, it is claimed, sensory quality. This paper reviews the literature available on the sensory quality of foods produced by conventional and enhanced cook-chill methods. It shows that the sensory quality of foods produced by these methods has received little attention from researchers, despite, in the case of methods using vacuum packaging, some extravagant claims about improved eating quality. Most attention has been paid to meat products. Deteriorative changes are shown to occur rapidly, but many variables affect the end result, which is often product and process specific. Lack of standardization, both in the catering industry and in experimental methods, makes comparisons between studies difficult.

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Sensory and microbiological qualities of beef loaf in four commissary food service treatments ,

Cited by 5 publications

References 14 publications

Sensory Quality of Turkey Rolls Roasted and Held in an Institutional Convection Oven With and Without Chilled Storage

Sensory Quality of Turkey Rolls Roasted and Held in an Institutional Convection Oven With and Without Chilled Storage

Sensory Quality of Turkey Rolls Roasted at Two Temperatures and Reheated with Varying Sauces in Three Types of Institutional Ovens

The sensory quality of foods produced by conventional and enhanced cook‐chill methods

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