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Abstract

A method of extending the holding time for a cooked food under specified conditions of temperature and high relative humidity, and more specifically, a method of significantly extending the holding time for cooked chicken products for an additional period through controlling of the environment or atmosphere within a holding chamber without encountering any appreciable loss in the organoleptic, olfactory or textured qualities of the food. The chicken product is maintained in a holding chamber in an environment or atmosphere at carefully controlled dry bulb and wet bulb temperatures under conditions of a high relative humidity. This high relative humidity in the enviornment within the holding chamber, which is a result of the high partial pressure of water vapor, will prevent any migration or diffusion of water vapor or flavor components from the cooked chicken product to the surroundings, which would cause a degradation in the organoleptic and olfactory properties of the chicken product, and cause the latter to lose its 'fresh' taste and attractive appearance to a consumer. The food may also be treated with tocopherol prior to cooking so as to retard and reduce lipid oxidation and development of warmed-over flavor during an extended holding time in the holding chamber subsequent to cooking of the food.

First Claim