Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties

Meat Science

Volumn 88, Issue 3, 2011, Pages 489-497

  Mora, B ^a   Curti, E ^a   Vittadini, E ^a   Barbanti, D ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

1H NMR; Sensory analysis; Shrinkage; Steam cooking; Texture; Turkey

Indexed keywords

1H NMR; BREAST MEAT; COOKED MEAT; COOKING METHODS; COOKING YIELD; MOBILE PROTONS; MOISTURE CONTENTS; PHYSICAL CHARACTERIZATION; POSITIVE EFFECTS; RELATIVE HUMIDITIES; SENSORY ANALYSIS; SENSORY PROPERTIES; STEAM COOKING; TURKEY; TURKEY MEAT; WATER CONSUMPTION; WATER HOLDING CAPACITY; WATER STATUS;

ATMOSPHERIC HUMIDITY; MEATS; SHRINKAGE; STEAM; STOVES; TEXTURES; WATER CONTENT; WATER SUPPLY;

THERMAL PROCESSING (FOODS);

WATER;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; COOKING; GLYCATION; HEAT; HUMAN; MEAT; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PECTORALIS MAJOR MUSCLE; PHYSICAL CHEMISTRY; QUALITY CONTROL; SENSATION; SURFACE PROPERTY; TURKEY (BIRD); WATER VAPOR;

ANIMALS; COLOR; COOKING; HOT TEMPERATURE; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; MAILLARD REACTION; MEAT; PECTORALIS MUSCLES; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SENSATION; STEAM; SURFACE PROPERTIES; TURKEYS; WATER;

EID: 79952814454     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.033     Document Type: Article

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