Stability and Acceptability of Phosphate‐treated and Precooked Chicken Pieces Reheated With Microwave Energy

A procedure for precooking and reheating chicken with microwave energy, suitable for a centralized processing operation, was evaluated. Chicken pieces, with and without a sodium polyphosphate marination and precooked using microwave energy and steam followed by breading and browning, were compared with those breaded and precooked in corn oil under pressure. All pieces were individually quick frozen (IQF), packaged and later reheated with microwave energy. One‐half of the pieces were stored for 3 months under fluctuating temperature conditions. Prestorage chicken was more acceptable than that held 3 months under fluctuating temperatures. Phosphate‐treated fresh chicken was more juicy and tender than controls, and highest yields were obtained by a combination of phosphate marination and microwave‐steam precooking.