Process lethality and product yield for chicken patties processed in a pilot-scale air-steam impingement oven

Journal of Food Protection

Volumn 64, Issue 10, 2001, Pages 1549-1555

  Murphy, R Y ^a   Duncan, L K ^b   Johnson, E R ^a   Davis, M D ^a  

^a 3202 Bell Engineering Center   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AIRFLOW; CHICKEN; COOKING; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HEAT TREATMENT; HIGH TEMPERATURE; MEAT; MODEL; REGRESSION ANALYSIS; VELOCITY;

GALLUS GALLUS; LISTERIA INNOCUA; SALMONELLA;

EID: 0034788773     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.10.1549     Document Type: Article

References (11)

1. Fat and water composition affects residual catalatic activity in chicken breast heated to specific end-point temperatures
2. Total process lethality as related to residual catalase activity in cooked chicken breast
3. Thermal inactivation of Salmonella and Listeria in chicken breast patties cooked in a pilot-scale air convection oven
4. Heat flux, heat transfer coefficient, moisture loss, product yield, and soluble proteins in chicken breast patties during air/steam impingment cooking
5. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties
6. Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing
7. Thermal inactivation kinetics of Salmonella and Listeria in ground chicken breast meat and liquid medium
8. Effect of different cooking methods on some lipid and protein components of hamburgers
9. Review of mathematical principles and applications
10. Performance standards for the production of certain meat and poultry products