Factors affecting cooked chicken meat flavour: a review
نویسندگان
چکیده
منابع مشابه
Factors Affecting Cooked Chicken Meat Flavour: A Review
Flavour, one of the most important factors affecting consumers’ meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several preand post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the developmen...
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Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-fla...
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Adequate cooking of meat is necessary to inactivate microbial pathogens. This is particularly important for ground meat products and some variety meats where pathogens can be present internally. Consumers are being advised on appropriate temperatures to which meat products should be cooked, and to use a meat thermometer to ensure these temperatures are reached. However, consumers are more likel...
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The potential of extracts prepared from seeds of three citrus species (orange, lemon and grapefruit) to stabilize lipid oxidation of cooked and raw broiler meat under refrigeration storage was evaluated and compared with butylated hydroxyl anisole (BHA), a synthetic antioxidant. The citrus seed extracts were separately applied at a rate of 1.5% of the weight of the meat. There was a negative co...
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The aim of this study was to develop a simple and rapid method based on colorimetric sensor array (CSA) for evaluation of warmed-over flavour (WOF) in cooked chicken. All samples were classified according to storage time by CSA coupled with principle component analysis (PCA) or hierarchical cluster analysis (HCA). The CSA data were used to establish prediction models with thiobarbituric acid re...
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ژورنال
عنوان ژورنال: World's Poultry Science Journal
سال: 2013
ISSN: 0043-9339,1743-4777
DOI: 10.1017/s0043933913000548