Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study

Food Science and Biotechnology

Volumn 25, Issue 6, 2016, Pages 1619-1625

  Samant, Shilpa S ^a   Crandall, Philip G ^a,b   O’Bryan, Corliss A ^a   Lingbeck, Jody M ^b   Martin, Elizabeth M ^c   Tokar, Tonya ^a   Seo, Han Seok ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Sea Star International LLC   (United States)

^c 3202 Bell Engineering Center   (United States)

Author keywords

chicken; cold cut; marination; sensory characteristics; smoking

Indexed keywords

CALCINATION; MEATS;

CHICKEN; COLD CUT; MARINATION; SENSORY CHARACTERISTICS; SMOKING;

ANIMALS;

EID: 85008452825     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-016-0249-6     Document Type: Article

References (27)

1. Consumer Reports. Dangerous Contaminated Chicken. Available from: http://www.consumerreports.org/cro/magazine/2014/02/the-high-cost-of-cheapchicken/index.htm. Accessed Sep. 11, 2015.
2. United States Department of Agriculture, Economic Research Service. Food Availability (Per Capita) Data System. Available from: http://www.ers.usda.gov/data-products/food-availability-(per-capita)-data-system.aspx. Accessed Sep. 30, 2015.
3. Ministry of Agriculture, Food and Rural Affairs. 2015 Agriculture, Forestry and Fishery Survey. Hanra Planning, Sejong, Korea pp. 344–345. (2015).
4. United States Department of Agriculture, Food Safety and Inspection Service. New regulations on Salmonella and Camplyobacter on poultry. Available from: http://www.fsis.usda.gov/wps/portal/%20fsis/topics/regulatorycompliance. Accessed Sep. 30, 2015.
5. Vareltzis K, Soultos N, Koidis P, Ambroisiadis J, Genigeorgis C. Antimicrobial effects of sodium tripolyphosphate against bacteria attached to the surface of the carcasses. LWT-Food Sci. Technol. 30: 665–669 (1997)
6. Sallam KHI, Ishioroshi M, Samejima K. Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT–Food Sci. Technol. 37: 849–855 (2004)
7. Samant SS, Crandall PG, O’Bryan C, Lingbeck JM, Martin EM, Seo HS. Sensory impact of chemical and natural antimicrobials on poultry products: A review. Poult. Sci. 94: 1699–1710 (2015)
8. Van Loo EJ, Caputo V, Nayga RM, Meullenet JF, Crandall PG, Ricke SC. Effect of organic poultry purchase frequency on consumer’s attitude towards organic poultry meat. J. Food Sci. 75: S384–S397 (2010)
9. Rahman MS, Perera CO. Drying and Food Preservation. In: Handbook of Food Preservation. Rahman MS (ed). Marcel Dekker, Inc., New York, NY, USA. pp. 173–216 (1999)
10. Lingbeck JM, Cordero P, O’Bryan CA, Johnson MG, Ricke SC, Crandall PG. Functionality of liquid smoke as an all-natural antimicrobial in food preservation. Meat Sci. 97: 197–206 (2014)
11. Janky DM, Koburger JA, Oblinger JL, Riley PK. Effect of salt brining and cooking procedure on tenderness and microbiology of smoked cornish game hens. Poult. Sci. 55: 761–764 (1976)
12. Modi VK, Mahendrakar, NS, Sachindra NM, Narsimha Rao D. Quality of nuggets prepared from fresh and smoked spent layer chicken meat. J. Muscle Foods 15: 195–204 (2004)
13. Morey A, Bratcher CL, Singh M, McKee SR. Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogens and quality attributes. Poult. Sci. 91: 2341–2350 (2012)
14. Nuñez-González FA. Marination, cooking and curing: Principles. Vol. II, pp. 81–88. In: Handbook of Poultry Science and Technology, Secondary Processing. Guerrero-Legarreta I (ed). John Wiley and Sons Inc., Hokoben, NJ, USA. (2010)
15. th ed. Kendall/Hunt publishing Co., Dubuque, IA, USA pp. 173–253 (2001)
16. Alvarado C, McKee S. Marination to improve functional properties and safety of poultry meat. J. Appl. Poultry Res. 16: 113–120 (2007)
17. rd ed. Chapman and Hall, New York, NY, USA. pp. 291–310 (1996)
18. th ed. CRC Press, Boca Raton, FL, USA. pp. 173–253 (2007)
19. Statista. U.S. households: Which kinds of cold cuts do you eat most often? Available from: http://www.statista.com/statistics/279791/us-householdsmost-eaten-kinds-of-cold-cuts. Accessed Apr. 11, 2016.
20. Lundahl DS, McDaniel MR. The panelist effect–fixed or random? J. Sens. Stud. 3: 113–121 (1988)
21. Luckett CR, Kuttappan VA, Johnson LG, Owens CM, Seo HS. Comparison of three instrumental methods for predicting sensory texture attributes of poultry deli meat. J. Sens. Stud. 29: 171–181 (2014)
22. Kwak HS, Ahn BH, Kim HR, Lee SY. Identification of sensory attributes that drive the likeability of Korean rice wines by American panelists. J. Food Sci. 80: S161–S170 (2015)
23. Mielche MM, Bertelsen G. Appraches to the prevention of warmed over flavor. Trends Food Sci. Tech. 5: 322–327 (1994)
24. Rhee KS. Chemistry of meat flavor. pp. 166–189. In: Flavor Chemistry of Lipid Foods. Min DB, Smouse TH (eds). American Oil Chemists’ Society, Champaign, IL, USA. (1989)
25. He FJ, MacGregor GA. A comprehensive review on salt and health and current experience of worldwide salt reduction programs. J. Hum. Hypertens. 23: 363–384 (2009)
26. Otremba MM, Dikeman ME, Milliken GA, Stroda SL, Chambers IV E, Chambers D. Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles. Meat Sci. 54: 325–332 (2000)
27. Saha A, Lee Y, Meullenet JF, Owens CM. Consumer acceptance of broiler breast filets marinated with varying levels of salt. Poult. Sci. 88: 415–423 (2009)