Ohmic cooking of whole beef muscle - Evaluation of the impact of a novel rapid ohmic cooking method on product quality

Meat Science

Volumn 86, Issue 2, 2010, Pages 258-263

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

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Beef semitendinosus; Meat quality; Microbial challenge; Ohmic heating

Indexed keywords

COOKING METHODS; CYLINDRICAL CORES; END-POINT TEMPERATURE; HEATING SYSTEM; L-VALUES; MATRIX; MEAT QUALITY; MICROBIAL CHALLENGE; OHMIC HEATING; PEAK LOAD; PRODUCT QUALITY; PRODUCT SAFETY;

CYLINDERS (SHAPES); HEATING; POINT CONTACTS;

MEATS;

ANIMAL; ARTICLE; CATTLE; COLOR; COOKING; HEAT; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; SKELETAL MUSCLE; STANDARD; THERMODYNAMICS; VALIDATION STUDY;

ANIMALS; CATTLE; COLOR; CONVECTION; COOKING; HOT TEMPERATURE; HUMANS; MEAT; MUSCLE, SKELETAL; ODORS;

EID: 77955089929     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.007     Document Type: Article

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