Abstract
Key Points
• During heating, changes in the protein structure of meat results in a very different eating quality regarding texture, juiciness, favor and appearance
• Different cooking techniques have different impacts on the changes in meat.
• New techniques such as Ohmic heating are discussed in addition to traditional techniques
• During heating, changes in the protein structure of meat results in a very different eating quality regarding texture, juiciness, favor and appearance
• Different cooking techniques have different impacts on the changes in meat.
• New techniques such as Ohmic heating are discussed in addition to traditional techniques
| Originalsprog | Engelsk |
|---|---|
| Titel | Encyclopedia of Meat Science |
| Redaktører | Michael Dikeman |
| Antal sider | 10 |
| Forlag | Elsevier |
| Publikationsdato | 2024 |
| Udgave | 3. ed. |
| Sider | 145-154 |
| ISBN (Trykt) | 9780323851251 |
| Status | Udgivet - 2024 |