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Development of over-cooked flavour in ground turkey, chicken and pork meat during chill storage. A model of the effects of heating temperature and storage time.

Author(s) : MIELCHE M. M.

Type of article: Article

Summary

Minced meat samples were heated for 30 minutes in a water-bath at 60, 70 or 80 deg C, then stored at 5 deg C for 0 to 4 days. Effect of temperature is stronger in the case of chicken meat. Chicken thigh or fillet processed at 60 deg C were more stable against oxidation.

Details

  • Original title: Development of over-cooked flavour in ground turkey, chicken and pork meat during chill storage. A model of the effects of heating temperature and storage time.
  • Record ID : 1996-1671
  • Languages: English
  • Source: Z. Lebensm.-Unters. -Forsch. - vol. 200 - n. 3
  • Publication date: 1995

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