ShareSensory 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.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Reheating; Poultry; Meat; Organoleptic property; Chicken; Cold storage; Cooking
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