The increasing demand of ready-to-eat poultry products has led to serious concerns over product safety, and more emphasis has been placed on thorough cooking of products. In this study, processing conditions and thermal inactivation of Listeria innocua in chicken breast meats were evaluated during convection cooking in a pilot-plant scale air-steam impingement oven. A predictive model was devel...

A method for characterization of butter cookie quality by assessing the surface browning and water content using multispectral images is presented. Based on evaluations of the browning of butter cookies, cookies were manually divided into groups. From this categorization, reference values were calculated for a statistical prediction model correlating multispectral images with a browning score. ...

A 2D mathematical model of coupled heat and mass transfer describing oven roasting of meat was formulated from first principles. The current formulation of model equations incorporates the effect of shrinkage phenomena and water holding capacity. The model equations are based on conservation of mass and energy. The pressure driven transport of water in meat is expressed using Darcy’s equation. ...

The objective of this study was to determine the influence dry-heat cookery on beef flavor development multiple muscles. Beef strip loins, top sirloin butts, paired tenderloins, shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00–Small100 marbling; N = 20). Subprimals wet aged in absence light for 21 d at 0°C 4°C. fabricated into 2.54-cm-thick steaks represent...