Quality and Energy Evaluation in Meat Cooking

Pankaj B. Pathare*, Anthony Paul Roskilly

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

46 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)435-447
Number of pages13
JournalFood Engineering Reviews
Volume8
Issue number4
DOIs
Publication statusPublished - Dec 1 2016

Keywords

  • Cooking energy
  • Cooking loss
  • Meat cooking
  • Tenderness
  • Thermal diffusivity

ASJC Scopus subject areas

  • Industrial and Manufacturing Engineering

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