The influences of brine composition, internal temperature, heating rat
e, and storage periods up to 28 d on flavor, texture, and color of sou
s vide processed chicken breast were evaluated. Pectoralis major muscl
es containing water and sodium chloride, with or without sodium lactat
e, were browned and vacuum packaged. Sous vide processing was by fast
or slow heating to an internal temperature of 77 or 94 C. Product was
evaluated after 0, 14, and 28 d storage at 4 C. Quality was evaluated
by gas chromatographic analyses of flavor volatiles, shear, color, and
sensory panels. Incorporation of sodium lactate into brine did not in
fluence oxidative stability (as measured by headspace gas chromatograp
hy) or sensory warmed-over flavor. Presence of sodium lactate did resu
lt in enhanced fresh roasted or meaty and saltiness sensory scores as
well as a more yellow color. The more rapid heating rate decreased sul
fur-containing compounds and did not influence other volatile concentr
ations. Products processed to 94 C were less juicy, less tender, and c
ontained higher quantities of alcohols and hydrocarbons than those pro
cessed to 77 C. Storage resulted in a decline in fresh roasted or meat
y flavor note and an increase in warmed-over flavor note and quantitie
s of alcohols, aldehydes and ketones, hydrocarbons, and total headspac
e volatiles.