B. E. Turner

Works (1)

Updated: July 5th, 2023 15:52

1996 journal article

Palatability of sous vide processed chicken breast

POULTRY SCIENCE, 75(8), 1056–1063.

By: B. Turner n & D. Larick n

author keywords: sous vide; flavor; color; texture; chicken
MeSH headings : Aldehydes / analysis; Animals; Chickens; Chromatography, Gas / veterinary; Ethanol / analysis; Food Technology / standards; Hydrocarbons / analysis; Ketones / analysis; Meat / standards; Muscle, Skeletal / chemistry; Muscle, Skeletal / metabolism; Oxidation-Reduction; Sodium Lactate / pharmacology; Temperature
topics (OpenAlex): Meat and Animal Product Quality; Food Quality and Safety Studies; Sensory Analysis and Statistical Methods
TL;DR: Investigation of the influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast found presence of sodium lactate enhanced fresh roasted or meaty and saltiness sensory scores as well as a more yellow color. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

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