TY - JOUR
T1 - Quality and Energy Evaluation in Meat Cooking
AU - Pathare, Pankaj B.
AU - Roskilly, Anthony Paul
N1 - Funding Information:
The authors gratefully acknowledge the financial support from European Commission's Intelligent Energy Europe (IEE) scheme (European Commission grant agreement: IEE/12/723/S.12.645697- GREENFOODS) and Engineering and Physical Science Research Council, UK (RE4Food project -EP/L002531/1).
Publisher Copyright:
© 2016, The Author(s).
PY - 2016/12/1
Y1 - 2016/12/1
N2 - 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.
AB - 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.
KW - Cooking energy
KW - Cooking loss
KW - Meat cooking
KW - Tenderness
KW - Thermal diffusivity
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U2 - 10.1007/s12393-016-9143-5
DO - 10.1007/s12393-016-9143-5
M3 - Review article
AN - SCOPUS:84962776358
SN - 1866-7910
VL - 8
SP - 435
EP - 447
JO - Food Engineering Reviews
JF - Food Engineering Reviews
IS - 4
ER -