Sensory characteristics of meat cooked for prolonged times at low temperature

Line Bach Christensen; Annemarie Gunvig; Mari Ann Tørngren; Margit Dall Aaslyng; Susanne Knøchel; Mette Christensen

doi:10.1016/j.meatsci.2011.09.012

Sensory characteristics of meat cooked for prolonged times at low temperature

Line Bach Christensen, Annemarie Gunvig, Mari Ann Tørngren, Margit Dall Aaslyng, Susanne Knøchel, Mette Christensen

36 Citations (Scopus)

Abstract

The present study evaluated the sensory characteristics of low temperature long time (LTLT) treated Semitendinosus from pork and beef and Pectoralis profundus from chicken. Semitendinosus and Pectoralis profundus muscles were heat treated at 53°C and 58°C for Tc + 6 h, Tc + 17 h, and Tc + 30 h (only Semitendinosus from pork and beef). Tc was the time for the samples to equalize with the temperature in the water bath. Tenderness increased with increasing heating temperature and time in pork and beef, but not in chicken. Juiciness decreased with increasing heating temperature and time in all species, and cooking loss increased with increasing temperature. A done appearance was developed with increasing heating time at 58 °C in pork and beef, while in chicken the done appearance was only affected by temperature. Flavor attributes were less affected by the LTLT treatment for all species

Original language	English
Journal	Meat Science
Volume	90
Issue number	2
Pages (from-to)	485-489
Number of pages	5
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2011.09.012
Publication status	Published - Feb 2012

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10.1016/j.meatsci.2011.09.012

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Cite this

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title = "Sensory characteristics of meat cooked for prolonged times at low temperature",

abstract = "The present study evaluated the sensory characteristics of low temperature long time (LTLT) treated Semitendinosus from pork and beef and Pectoralis profundus from chicken. Semitendinosus and Pectoralis profundus muscles were heat treated at 53°C and 58°C for Tc + 6 h, Tc + 17 h, and Tc + 30 h (only Semitendinosus from pork and beef). Tc was the time for the samples to equalize with the temperature in the water bath. Tenderness increased with increasing heating temperature and time in pork and beef, but not in chicken. Juiciness decreased with increasing heating temperature and time in all species, and cooking loss increased with increasing temperature. A done appearance was developed with increasing heating time at 58 °C in pork and beef, while in chicken the done appearance was only affected by temperature. Flavor attributes were less affected by the LTLT treatment for all species",

author = "Christensen, {Line Bach} and Annemarie Gunvig and T{\o}rngren, {Mari Ann} and Aaslyng, {Margit Dall} and Susanne Kn{\o}chel and Mette Christensen",

year = "2012",

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T1 - Sensory characteristics of meat cooked for prolonged times at low temperature

AU - Christensen, Line Bach

AU - Gunvig, Annemarie

AU - Tørngren, Mari Ann

AU - Aaslyng, Margit Dall

AU - Knøchel, Susanne

AU - Christensen, Mette

PY - 2012/2

Y1 - 2012/2

N2 - The present study evaluated the sensory characteristics of low temperature long time (LTLT) treated Semitendinosus from pork and beef and Pectoralis profundus from chicken. Semitendinosus and Pectoralis profundus muscles were heat treated at 53°C and 58°C for Tc + 6 h, Tc + 17 h, and Tc + 30 h (only Semitendinosus from pork and beef). Tc was the time for the samples to equalize with the temperature in the water bath. Tenderness increased with increasing heating temperature and time in pork and beef, but not in chicken. Juiciness decreased with increasing heating temperature and time in all species, and cooking loss increased with increasing temperature. A done appearance was developed with increasing heating time at 58 °C in pork and beef, while in chicken the done appearance was only affected by temperature. Flavor attributes were less affected by the LTLT treatment for all species

AB - The present study evaluated the sensory characteristics of low temperature long time (LTLT) treated Semitendinosus from pork and beef and Pectoralis profundus from chicken. Semitendinosus and Pectoralis profundus muscles were heat treated at 53°C and 58°C for Tc + 6 h, Tc + 17 h, and Tc + 30 h (only Semitendinosus from pork and beef). Tc was the time for the samples to equalize with the temperature in the water bath. Tenderness increased with increasing heating temperature and time in pork and beef, but not in chicken. Juiciness decreased with increasing heating temperature and time in all species, and cooking loss increased with increasing temperature. A done appearance was developed with increasing heating time at 58 °C in pork and beef, while in chicken the done appearance was only affected by temperature. Flavor attributes were less affected by the LTLT treatment for all species

U2 - 10.1016/j.meatsci.2011.09.012

DO - 10.1016/j.meatsci.2011.09.012

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JO - Meat Science

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