Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath - Effect of sample dimensions and prior freezing and ageing

Meat Science

Volumn 88, Issue 3, 2011, Pages 338-346

  Oillic, Samuel ^a,b   Lemoine, Eric ^b   Gros, Jean Bernard ^c   Kondjoyan, Alain ^a  

^a UR370 QuaPA   (France)

^b ADIV   (France)

^c UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Cooking loss; Heat transfer; Kinetic; Muscle type; Sample dimension

Indexed keywords

AGEING TIME; ANIMAL MUSCLES; FIRST ORDER KINETICS; KINETIC ANALYSIS; KINETICS CURVES; LOSS KINETICS; MUSCLE FIBER ORIENTATIONS; PRE-FREEZING; SAMPLE DIMENSION; SAMPLE SIZES; SEMIMEMBRANOSUS MUSCLES; TREATMENT TIME; WATER BATHS;

FREEZING; HEAT TRANSFER; MEATS;

MUSCLE;

ANIMALIA; EQUIDAE;

WATER;

ALGORITHM; ANIMAL; ARTICLE; BIOLOGICAL MODEL; CATTLE; CHEMISTRY; COMPARATIVE STUDY; COMPUTER SIMULATION; COOKING; FOOD PRESERVATION; HEAT; HORSE; KINETICS; MEAT; METHODOLOGY; SHEEP; SKELETAL MUSCLE;

ALGORITHMS; ANIMALS; CATTLE; COMPUTER SIMULATION; COOKING; FOOD PRESERVATION; HORSES; HOT TEMPERATURE; KINETICS; MEAT PRODUCTS; MODELS, BIOLOGICAL; MUSCLE, SKELETAL; SHEEP, DOMESTIC; WATER;

EID: 79952815562     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.001     Document Type: Article

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