Evaluations of Warmed‐over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods
- 1 May 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (3) , 644-648
- https://doi.org/10.1111/j.1365-2621.1990.tb05197.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- Comparison of Broiler Tissues for Oxidative Changes After Cooking and Refrigerated StorageJournal of Food Science, 1988
- Chemical and Instrumental Analyses of Warmed‐Over Flavor in BeefJournal of Food Science, 1987
- DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES1Journal of Sensory Studies, 1987
- A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORS1Journal of Sensory Studies, 1986
- Influence of Three Organic Acids on the Quality Characteristics of Hard-Cooked EggsPoultry Science, 1986
- Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chickenJournal of Agricultural and Food Chemistry, 1985
- Elimination of sample autoxidation by butylated hydroxytoluene additions before thiobarbituric acid assay for malonaldehyde in fat from chicken meatJournal of Agricultural and Food Chemistry, 1983
- “Warmed-Over” Flavor in Meat, Poultry, and FishPublished by Elsevier ,1977
- Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysisJournal of Agricultural and Food Chemistry, 1976
- Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatmentJournal of the Science of Food and Agriculture, 1964