Sensory quality and food safety of boneless chicken breast portions thawed rapidly by submersion in hot water

Food Control

Volumn 20, Issue 8, 2009, Pages 706-708

  Shrestha, Subash ^a   Schaffner, Donald ^b   Nummer, Brian A ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Breast; Chicken; Quality; Rapid; Safety; Thawing

Indexed keywords

COLUMBA; SALMONELLA;

EID: 62549133992     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.09.011     Document Type: Article

References (8)

1. Anderson B.A., Sun S., Erdogdu F., and Singh R.P. Thawing and freezing of selected meat products in household refrigerators. International Journal of Refrigeration 27 1 (2004) 63-72
2. Dominguez S.A., and Schaffner D.W. Modeling the risk of Salmonella spp. in raw poultry as influenced by different further processing and packaging practices (2007), International Association for Food Protection Annual Meeting, Lake Buena Vista, Florida
3. Leunga M., Chinga W.-H., Leunga D.Y., and Lamb G.C. Fluid dynamics and heat transfer in cold water thawing. Journal of Food Engineering 78 4 (2007) 1221-1227
4. Li B., and Sun D.-W. Novel methods for rapid freezing and thawing of foods - A review. Journal of Food Engineering 54 (2002) 175-182
5. National Advisory Committee on Microbiological Criteria for Foods. Response to the questions posed by the food safety and inspection service regarding consumer guidelines for the safe cooking of poultry products. Journal of Food Protection 70 (2007) 251-260
6. Ratkowsky D.A., Lowry R.K., Mc Meekin T.A., Stokes A.N., and Chandler R.E. Model for bacterial culture growth rate throughout the entire biokinetic temperature range. Journal of Bacteriology 154 (1983) 1222-1226
7. United States Department of Agriculture - Food Safety Inspection Service (2006). Focus on: Chicken. Accessed 20.11.07.
8. United States Food and Drug Administration (2005). Food code 3.501.13. Accessed 20.11.07.