Quality and Energy Evaluation in Meat Cooking
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- 作者：Pankaj B. Pathare ; Anthony Paul Roskilly
- 关键词：Meat cooking ; Tenderness ; Cooking loss ; Thermal diffusivity ; Cooking energy
- 刊名：Food Engineering Reviews
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：8
- 期：4
- 页码：435-447
- 全文大小：608KB
- 刊物类别：Chemistry and Materials Science
- 刊物主题：Food Science; Chemistry/Food Science, general;
- 出版者：Springer US
- ISSN：1866-7929
- 卷排序：8
文摘
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.