Feasibility of water immersion cooking of beef joints: Effect on product quality and yield

Journal of Food Engineering

Volumn 77, Issue 2, 2006, Pages 289-294

  Drummond, L S ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Air blast; Beef; Cooked meat; Cooling; Immersion cooking; Quality; Vacuum cooling; Water cooking; Yield

Indexed keywords

COOLING; DATA ACQUISITION; THERMAL EFFECTS; VACUUM;

BEEF; COOKED MEAT; IMMERSION COOKING; WATER COOKING;

MEATS;

COOLING; DATA PROCESSING; MEAT; THERMAL PROPERTIES; VACUUM;

EID: 33744975868     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.032     Document Type: Article

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