Abstract
This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemi-cal and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heatingformulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physicalproperties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higherthan chicken breasts in all treatments (p 0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effectiveto create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meatthan the single heat treatment of chicken meat.Key words: super heated steam cooking, oven cooking, chicken meat
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
