Quality and Energy Evaluation in Meat Cooking

Pankaj B. Pathare*, Anthony Paul Roskilly

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةReview articleمراجعة النظراء

88 اقتباسات (Scopus)

ملخص

Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method. Energy requirement for well-cooked meats varies with cooking method, appliances and consumer behaviour. Energy consumption reduction during meat cooking may have the influence on global energy requirement. This article critically reviewed the effects on quality characteristics of meat and meat products by different cooking methods. The different cooking methods including oven, frying, sous vide and ohmic cooking are discussed in detail, and their effects on meat quality parameters such as colour, tenderness, cooking loss, shrinkage and juiciness are also presented. Highlighting on the role of cooking process on meat quality, energy requirement for cooking were identified.

اللغة الأصليةEnglish
الصفحات (من إلى)435-447
عدد الصفحات13
دوريةFood Engineering Reviews
مستوى الصوت8
رقم الإصدار4
المعرِّفات الرقمية للأشياء
حالة النشرPublished - ديسمبر 1 2016

ASJC Scopus subject areas

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