Shelf-life and microbiological profiler of chicken wing products following Sous vide treatment

International Journal of Poultry Science

Volumn 3, Issue 5, 2004, Pages 326-332

  Wang, S H ^a   Chang, M H ^b   Chen, T C ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b NATIONAL KAOHSIUNG UNIVERSITY OF HOSPITALITY AND TOURISM   (Taiwan)

Author keywords

Chicken wing; Oxidation; Shelf life; Sous vide

Indexed keywords

EID: 33644905244     PISSN: 16828356     EISSN: None     Source Type: Journal    
DOI: 10.3923/ijps.2004.326.332     Document Type: Article

References (28)

1. Anonymous, 1958. What is an egg worth? Chickmaster Incubator Co., Cheveland.
2. APHA, 1976. Compendium of Methods for the Microbiological Examination of Foods. American Health Association, Washington, DC.
3. Arafa, A.S. and T.C. Chen, 1975. Effect of vacuum packaging on microorganisms on cut-up chicken and in chicken products. J. Food Sci., 40: 50-52.
4. Asensio, M.A., J.A. Ordonez and B. Sanz, 1988. Effect of carbon dioxide and oxygen enriched atmospheres on the shelf life of refrigerated pork packed in plastic bags. J. Food Sci., 51: 356-360.
5. Baker, R.C., J. Darfler and D.V. Vadhra, 1972. Effect of storage on quality of chicken frankfurters. Poult. Sci., 51: 1620-1624.
6. Baker, R.C. and C.A. Bruce, 1989. Further processing of poultry. In processing Poultry, p: 251-283, Elservier Applied Science, London and New York.
7. Bouton, P.E. and P.V. Harris, 1972. A comparison of some objective methods used to assess meat tenderness. J. Food Sci., 37: 218-221.
8. Brewer, M.S. and C.A.Z. Harbers, 1992. Effect of packaging on color and physical characteristics of ground pork in long-term frozen storage. J. Food Sci., 56: 363-366.
9. Conner, D.E., V.N. Scott, D.T. Bernard and D.A. Kautter, 1989. Potential Clostridium botulinum hazards associated with extended shelf-life refrigerated foods: A review. J. Food Safety, 10: 131-151.
10. Dawson, L.E. and R. Gartner, 1983. Lipid oxidation in mechanically deboned poultry. Food Tec., 37: 112-116.
11. Gray, J.I., 1978. Measurement of lipid oxidation: A review. J. Am. Oil Chem. Soc., 55: 539.
12. Greene, B.E. and T.H. Cumuze, 1982. Relationship between TBA numbers and inexperienced panelist s assessments of oxidized flavor in cooked beef. J. Food Sci., 47: 52,58.
13. Hansen, T.B., S. Kn Chel, D. Juncher and G. Bertelsen, 1995. Storage characteristics of sous vide cooked roast beef. Int. J. Food Sci. Tec., 30: 365-378.
14. Kramer, L., 1988. Is it real or is it sous-vide? Catering Today, 25: 1-5.
15. Mead, G.C., 1990. Standardized method for determining the microbilological condition of processed poultry in relation to potential shelf-life. Worlds Poult. Sci. J., 46: 14-18.
16. Potter, N.N., 1986. Food Science, 4th ed., p.157. AVI Publishing Co., Westport, CT.
17. Rhodehamel, E.J., 1992. FDA s concern with sous vide processing. Food Tec., 46: 73-76.
18. Rhodes, M.E., 1991. Educating professionals and consumers about extended-shelf-life refrigerated foods. Food Tec., 45: 162-164.
19. Roenigk, P.W., 1995. Consumer attitudes about and usage of chicken 1995 update. Presented at the Food Editor's Seminar 41st National Chicken Cooking Contest, Atlanta, Georgia. National Broiler Council, Washington, D. C.
20. SAS Institute, Inc., 1990. SAS User s Guide: Statistics, 5th ed. SAS Institute Inc., Cary, NC.
21. Schafheitle, J.M. and N.D. Light, 1989. Technical note: Sous-vide preparation and chilled storage of chicken ballotine. Int. J. Food Sci. Tec., 24: 199-205.
22. Simpson, M.V., J.P. Smith, H.S. Ramaswamy, B.K. Simpson and S. Ghazala, 1994. Thermal resistance of Streptococcus faecium as influenced by pH and salt. Food Res. Int., 27: 349-353.
23. Sinnhuber, R.O. and T.C. Yu, 1958. 2-thiobarbituric acid method for the measurement of rancidity in fishery products. 2. The quantitative determination of malonaldehyde. Food Tec., 12: 9-12.
24. Steel, R.G.D. and J.H. Torrie, 1980. Principles and Procedures of Statistics: A Biometrical Approach, 2nd ed. Mcgraw-Hill Book Co., New York, NY.
25. Swientet, R.J., 1989. Sous vide-refrigerated upscale food in a vacuum pouch. Food Process, 51: 34,36,38-40.
26. Tarladgis, B.G., B.M. Watts, M.T. Younathan and L. Dungan, 1960. A distillation method for the quantitative determination of malonaldehyde in rancid food. J. Am. Oil Chem. Soc., 37: 44-48.
27. Tims, M.J. and B.M. Watts, 1958. Protection of cooked meats with phosphates. Food Tec., 12: 1098-1101.
28. USDA, 2000. Livestock, Dairy and Poultry Situation and Outlook. Economic Research Service, USDA.