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Effect of Heat Processing in Cans and Retort Pouches on Sensory Properties of Fowl Meat
Author(s) -
LYON B. G.,
KLOSE A. A.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb14569.x
Subject(s) - retort , food science , fowl , flavor , chemistry , poultry meat , biology , paleontology , organic chemistry
Fowl meat processed in cans and flexible retortable pouches was evaluated for heat effects on sensory properties. A trained panel evaluated texture and off‐flavor of canned boned chicken, uncooked fowl meat retorted in flexible pouches, cooked meat retorted in flexible pouches, and simmered fowl meat (control). Results indicated that the retort pouch process may offer a method for improving the texture of processed fowl meat from spent hens by adequately cooking to tenderize the meat but not overcooking it to the extent that meat chunks are reduced to fibrous, shredded, or stringy components. Off‐flavor development was related to pre‐cooking before retorting.