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Effect of Pressure Cooking and Pressure Rate Change during Cooling in Vacuum on Chicken Breast Quality and Yield
Author(s) -
SELF K. P.,
NUTE G. R.,
BURFOOT D.,
MONCRIEFF C. B.
Publication year - 1990
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.1365-2621.1990.tb03561.x
Subject(s) - tenderness , bar (unit) , zoology , chicken breast , chemistry , weight loss , yield (engineering) , food science , materials science , medicine , biology , metallurgy , obesity , meteorology , physics
The effect was studied of processing time, weight loss, quality, cooking in steam at a pressure of 1.03 or 0.345 bar and cooling at different pressure reduction rate (0.6 to 0.07 bar/minute) on chicken breasts quality. Heating time was not affected by cooking pressure but cooling time was reduced as pressure reduction rate increased. Weight losses varied from 26.4 to 37.7% and increased with severity of temperature‐time treatment. Tenderness was not affected by cooking/cooling but juiciness decreased with increased pressure and reduced cooling rate. Juiciness correlated with weight loss (r = ‐ 0.72). A 9 member sensory panel indicated harsher temperature‐time treatments gave more acceptable meat.