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Reheating effect on thiobarbituric acid reactive substances of refrigerated stored, cooked broiler meat.

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

Type of article: Article

Summary

Broiler breast and leg meats in sealed bags were cooked in an 88 deg C water bath to an internal temperature of 81 deg C. Product was cooled and stored at 4 deg C for 0 or 3 days. Samples were reheated to 60 deg C in a 163 deg C oven. No significant differences were found by the thiobarbituric acid reactive substances test between control and reheated portions. The reheating practice made negligible contribution to oxidative changes of precooked chicken meat.

Details

  • Original title: Reheating effect on thiobarbituric acid reactive substances of refrigerated stored, cooked broiler meat.
  • Record ID : 1993-2083
  • Languages: English
  • Source: Journal of Food Protection - vol. 55 - n. 11
  • Publication date: 1992/11
  • Document available for consultation in the library of the IIR headquarters only.

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