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Internal temperature and packaging system affect stability of cooked chicken leg patties during refrigerated storage.

Author(s) : ANG C. Y. W., HUANG Y. W.

Type of article: Article

Summary

Internal end-point temperature (EPT), packaging system and storage time affected chemical stability and microbiological quality of chicken meat. Patties of broiler leg muscle were heated to EPT of 60, 65, 70, 75, 80 or 85 deg C, packaged in polyethylene bags or vacuum skin packs and stored at 4 deg C up to 14 days. Influence of EPT on microbial plate counts, on thiobarbituric acid reactive substances, and on volatiles like hexanol and pentanol is examined.

Details

  • Original title: Internal temperature and packaging system affect stability of cooked chicken leg patties during refrigerated storage.
  • Record ID : 1994-0356
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 2
  • Publication date: 1993/03
  • Document available for consultation in the library of the IIR headquarters only.

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