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

Abstract

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.

THERMAL RESISTANCE OF ANTIBIOTIC‐RESISTANT AND ANTIBIOTIC‐SENSITIVE SALMONELLA SPP. ON CHICKEN MEAT

“…1995) that retain greater nutritional value and better organoleptic properties (Schellekens 1996). However, the milder the heat treatment, the greater are the microbiological risks (Mason et al. 1990; Sheard and Rodger 1995) and the narrower are the margin of safety in terms of inactivation of pathogens.…”

“…Effective reductions of pathogen numbers by thermal treatment during the production of processed foods is constrained by consumer demand for minimally processed "natural"-looking foods (Earnshaw et al 1995) that retain greater nutritional value and better organoleptic properties (Schellekens 1996). However, the milder the heat treatment, the greater are the microbiological risks (Mason et al 1990;Sheard and Rodger 1995) and the narrower are the margin of safety in terms of inactivation of pathogens. Thus, any slight increase in thermal resistance among such changes in pathogens, related to heat shock or to antibiotic resistance profiles pose a risk of allowing the survival of clinically significant populations of pathogens in minimally processed foods.…”

The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

“…In addition, the cook‐chill method is at times conducted in combination with modified atmosphere packaging (MAP), which modifies the gas composition within the package to control the growth of pathogenic and spoilage organisms (Cox & Bauler, ). An alternate to MAP is the Sous‐vide process which is an extended shelf‐life (ESL) cook‐chill process that involves vacuum packaging in order to extend the shelf‐life of a product for more than 10 days (Mason, Church, Ledward, & Parsons, ).…”

A new production technology for “gyros”.

“…The new technology was based on the principles of ''sous vide'' technology. This method of food processing is based on the cooking foods in impermeable pouches under vacuum at low temperature, rapid chilling and storing under chill condition and it is considered to offer enhanced product quality and extended shelf life (Armstrong & McIlven, 2000;Church & Parsons, 1993;Creed, 1995;Martens, 1996;Mason, Church, Ledward, & Parsons, 1990;Nyati, 2000). Especially at meat-based products improved flavour has been reported to result from vacuum packaging, which prevents the development of oxidative off-flavour and the loss of flavour volatiles (Church, 1996;Schafheitle, 1990).…”