A Simple Technique for Maintaining Temperature of Cooked Meat Samples Prior to Sensory Evaluation

A technique using a double boiler system was developed to keep cooked meat samples at a constant uniform temperature prior to sensory panel analysis. The advantages of the technique include temperature stability, ease of use, prevention of surface dehydration and versatility (can be used with many other heated food products). A comparison to holding samples in either a gas or electric oven was made.