The sensory quality of foods produced by conventional and enhanced cook‐chill methods

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Abstract
Summary: Cook‐chill systems are now widely used within the catering industry. The basic method has been enhanced by the use of vacuum packaging to extend shelf‐life; and, it is claimed, sensory quality. This paper reviews the literature available on the sensory quality of foods produced by conventional and enhanced cook‐chill methods. It shows that the sensory quality of foods produced by these methods has received little attention from researchers, despite, in the case of methods using vacuum packaging, some extravagant claims about improved eating quality. Most attention has been paid to meat products. Deteriorative changes are shown to occur rapidly, but many variables affect the end result, which is often product and process specific. Lack of standardization, both in the catering industry and in experimental methods, makes comparisons between studies difficult.