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Sensory profile changes in broiler tissues due to cooking, storage, and reheating.

Author(s) : LYON B. G.

Type of article: Article

Summary

Broiler tissues (breast, thigh, and skin) were evaluated individually to profile sensory flavour changes due to cooking, refrigerated storage (up to 5 days), and then reheating. Each storage time was compared with a freshly cooked sample (control) by a trained descriptive analysis panel. Patterns of change in the three tissues were mapped by factor analysis. Stored tissues differed significantly from control tissues at most storage times.

Details

  • Original title: Sensory profile changes in broiler tissues due to cooking, storage, and reheating.
  • Record ID : 1994-1659
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 72 - n. 10
  • Publication date: 1993/10
  • Document available for consultation in the library of the IIR headquarters only.

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