Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

Journal of Food Engineering

Volumn 93, Issue 2, 2009, Pages 158-165

  Chiavaro, Emma ^a   Rinaldi, Massimiliano ^a   Vittadini, Elena ^a   Barbanti, Davide ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Colour; Cooking; Cooking loss; Pork; Relative humidity; Shear force

Indexed keywords

COLOR; FORCED CONVECTION; MEATS; MOISTURE; WATER TREATMENT;

COLOUR; COOKING; COOKING LOSS; PORK; RELATIVE HUMIDITY; SHEAR FORCE;

ATMOSPHERIC HUMIDITY;

EID: 62849119019     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.01.010     Document Type: Article

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