meat changes during heating – MASO-INTERNATIONAL

Heat treatment of meat: A review

Authors: Gabriela Bořilová, Iva Steinhauserová and Irena Svobodová
Keywords: cooking methods, meat changes during heating, meat products, meat proteins, temperature

Consumer acceptance of meat is strongly influenced by the sensory parameters of the final dish, and the cooking method has a great impact on these characteristics. The aim of the heat treatment of meat is the attainment of structural and chemical changes that make meat digestible and improve its sensory parameters. Conventional methods employed in … [Read more…]