Ohmic cooking of whole turkey meat - Effect of rapid ohmic heating on selected product parameters

Food Chemistry

Volumn 120, Issue 3, 2010, Pages 724-729

  Zell, Markus ^a   Lyng, James G ^a   Cronin, Denis A ^a   Morgan, Desmond J ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Flavour; Lipid oxidation; Meat quality; Ohmic heating; Turkey

Indexed keywords

SULFUR;

ARTICLE; COLOR; CONTROLLED STUDY; COOKING; FLAVOR; HEATING; HIGH TEMPERATURE; LIPID OXIDATION; LOW TEMPERATURE; MEAT; NONHUMAN; SENSORY ANALYSIS; THERMODYNAMICS; TIME; TURKEY (BIRD);

EID: 74149094023     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.069     Document Type: Article

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