Journal of food science
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Journal of food science · Oct 2008
Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.
Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U. S. market. ⋯ Sensory profiles of the combi oven samples did not significantly differ from those of the commercial oven and hot water samples. These results demonstrate that combi oven cooking did not significantly affect sensory profiles and WB shear force measurements of chicken breast muscle compared to the other 2 cooking methods. The combi oven method appears to be an acceptable alternative for preparing chicken breast fillets in a quality assessment.