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 T(c) + 6 h, T(c) + 17 h, and T(c) + 30 h (only Semitendinosus from pork and beef). T(c) 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.
authors: Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors: Line
authors: L
authors: Christensen
authors: Annemarie
authors: A
authors: Gunvig
authors: Mari Ann
authors: MA
authors: Tørngren
authors: Margit Dall
authors: MD
authors: Aaslyng
authors: Susanne
authors: S
authors: Knøchel
authors: Mette
authors: M
authors: Christensen
mesh_terms: D000003:Abattoirs; D000818:Animals; D002417:Cattle; D002645:Chickens; D003116:Color; D003296:Cooking; D005511:Food Handling; D008297:Male; D008460:Meat; D018482:Muscle, Skeletal / Q000737:chemistry; D012044:Regression Analysis; D013552:Swine; D013649:Taste; D013696:Temperature; D013997:Time Factors