Sensory characteristics of meat cooked for prolonged times at low temperature

Christensen, Lise Friis; Gunvig, Annemarie; Tørngren, Mari Ann; Aaslyng, Margit Dall; Knøchel, Susanne; Christensen, Mette

doi:10.1016/j.meatsci.2011.09.012

Cited by 73 publications

(53 citation statements)

References 14 publications

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“…This may be due to the 301 relatively greater importance of texture (tenderness and juiciness) for French panel (the scores 302 are 1.2 fold higher) compared to flavour. In addition, flavour may be slightly affected by 303 cooking temperature for certain consumers as previously reported (Christensen et al, 2012).…”

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confidence: 65%

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Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

et al. 2016

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confidence: 65%

“…Tenderness and juiciness traits are of great importance when assessing beef 362 meat . According to Christensen et al (2012) and Mortensen et al 363 (2012), a balance between those attributes has to be found to fulfil consumer expectations 364 according to cooking temperature and eating habits. …”

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confidence: 99%

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

et al. 2016

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“…69, September 2013 Christensen et al (2012) evaluated the sensory characteristics of heat-treated chicken meat at low temperature for prolonged time (LTLT, 53 and 58°C for 30 h) and concluded that the flavour attributes were slightly affected by the LTLT treatments used in the study where time had the main impact on the increasing intensity of cooked meat flavour in chicken. This shows that intensities of flavour compounds at low temperatures are in low quantities because they are mainly generated at higher temperatures.…”

Section: Cookingmentioning

confidence: 99%

Factors affecting cooked chicken meat flavour: a review

Jayasena

Ahn

Nam

et al. 2013

World's Poultry Science Journal

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Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing. Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing.

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“…This gentle cooking process is believed to ensure particularly tender and juicy meat in comparison to conventional heating methods at higher temperatures (Aaslyng, Bejerholm, Ertbjerg, Bertram, & Andersen, 2003;Beilken, Bouton, & Harris, 1986;Bouton, Harris, & Ratcliff, 1981;Bouton, Harris, & Shorthose, 1975;Christensen, Bertram, Aaslyng, & Christensen, 2011a;Christensen, Ertbjerg, Aaslyng, & Christensen, 2011b;Christensen et al, 2013;Christensen et al, 2012;Christensen, Purslowa, & Larsen, 2000;Laakonen, Wellington, & Sherbon, 1970a;Vaudagna et al, 2002).…”

Section: Introductionmentioning

confidence: 99%