Source: Chris Scott, MEATINGPLACE, 10/24/18


Chilled conditioning of poultry during processing appears to contribute to the flavor of chicken when it is cooked in addition to protecting raw poultry from pathogen growth, according to new research.

A team from the University of Manitoba, Winnipeg, found that the low molecular weight peptides that are generated during chilled conditioning can serve as flavor precursors in the chemical reaction between amino acids and sugars when the meat is cooked.

The study noted an increase in the peptides in chicken breasts and thigh muscles when they were stored at 39.2 degrees Fahrenheit for up to six days, then cooked. The volatile organic compounds produced when the meat was cooked were different from a control group, creating what could be considered “a potential contribution to the overall sensory quality of the cooked meat.”

An abstract of the report, which is expected to appear in the Journal of the Science of Food and Agriculture, is available here.

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