The Storage Life of Precooked Frozen Chicken

Abstract

Two brands of commercially prepared fully cooked chicken were investigated. The chicken was stored at -12C., -18C. and -28C. and withdrawn for evaluation at 0, 3, 6 and 9 months. The chicken was heat conditioned for serving by heating either in a convection oven or in a deep fat fryer. Both 10 member technological and 30 member consumer panels were used to evaluate the product. The consumer panel evaluated the chicken as part of a luncheon menu. Analysis of panel scores indicated that the brand of chicken was not significant when evaluated by itself. The method of heat conditioning prior to serving had a significant influence on the flavor variance but no influence on any of the other organoleptic factors. The time in storage contributed to the variances found for color, odor, flavor and appearance, whereas, the temperature of storage influenced only the variance of the texture.

Open PDF

Document Details

Document Type
Technical Report
Publication Date
Oct 01, 1974
Accession Number
ADA000680

Entities

People

  • George C. Walker
  • Justin M. Tuomy

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Abstracts
  • Analysis Of Variance
  • Classification
  • Commerce
  • Consumers
  • Convection
  • Cooking Devices
  • Food
  • Heat Energy
  • Heat Transfer
  • Massachusetts
  • Ratings
  • Scientific Literature
  • Security
  • Test And Evaluation
  • United States
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Thermal Physics or Thermal Science.