What question did this study set out to answer?

To examine the effects of constant and variable heat treatments on warmed-over flavor development in ground chicken breast meat.

July 1, 1987Journal of Food Science

Heat Treatment Effects on Warmed‐Over Flavor in Chicken Breast Meat

View Full Paper

Ask AI

Bookmark

To examine the effects of constant and variable heat treatments on warmed-over flavor development in ground chicken breast meat.
Measured warmed-over flavor (WOF) in ground chicken breast meat using the thiobarbituric acid test and sensory taste panels.
Quantified thermal exposures with integral temperature-time history (TTH) functions and modeled WOF formation using modified first-order reaction kinetics.
Calculated a reaction threshold temperature of 74°C and an activation energy between 15,000 and 20,000 Cal/g-mole for WOF development.
Identified accumulated TTH above 74°C as the primary driver of WOF formation, demonstrating that processing conditions can effectively control off-flavors in precooked chicken.

Discussion

No takes yet. Share an insight, caveat, or question.

Implication

Laboratory experiment demonstrates that heating above 74°C accelerates warmed-over flavor in ground chicken breast, indicating thermal processing can control off-flavor development.

Cite This Study

Smith et al. (1987) studied this question.

synapsesocial.com/papers/6a852f3aabe7e878c1964c11 https://doi.org/10.1111/j.1365-2621.1987.tb14223.x

View Full Paper

Ask AI

Bookmark

Implication

Laboratory experiment demonstrates that heating above 74°C accelerates warmed-over flavor in ground chicken breast, indicating thermal processing can control off-flavor development.

Heat Treatment Effects on Warmed‐Over Flavor in Chicken Breast Meat

Key Points

Discussion

Implication

Cite This Study

Heat Treatment Effects on Warmed‐Over Flavor in Chicken Breast Meat

Key Points

Discussion

Implication

Cite This Study

Keep reading

Keep reading