Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat
نویسندگان
چکیده
منابع مشابه
Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket
OBJECTIVE This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). METHODS Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry ...
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The effects of cooking temperature (50-90 °C) and time (10-120 min) on Warner-Bratzler (WB) tenderness measurement of longissimus lumborum (LL) muscle in 70-day-old rabbits were investigated. Cooking losses, total collagen content and collagen solubility of LL muscle were measured in parallel. Increasing cooking temperature caused a four-phase effect on WB measurement. Stress and total energy w...
متن کاملEffect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) h...
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Summa y and Cmlusions The losses of nutrients in the cooking and plate waste of milk, eggs, fish and meat and the losses in the storage and preparation of vegctables have been studied. Records are presented also of waste in school and other canteens. Scrambling is the most wasteful method of cooking eggs. Thermostatically controlled panv would reduce the waste in cooking eggs. The filleting of ...
متن کاملThe Effect of Different Cooking Methods on Lead and Cadmium Contents of Shrimp and Lobster
ABSTRACT: Regular consumption of seafood has been widely recommended by the authorities. However, some species especially benthic crustaceans accumulate heavy metals. In addition, the health risks associated to the consumption of such seafood might increase if the consumers use cooking methods that enhance the concentration of heavy metals. In this study, the effects of different cooking method...
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ژورنال
عنوان ژورنال: Applied Mechanics and Materials
سال: 2016
ISSN: 1662-7482
DOI: 10.4028/www.scientific.net/amm.855.70