Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat

Meat Science

Volumn 95, Issue 2, 2013, Pages 336-344

  Kondjoyan, Alain ^a   Oillic, Samuel ^a,b   Portanguen, Stéphane ^a   Gros, Jean Bernard ^c  

^a UR370 QuaPA   (France)

^b ADIV   (France)

^c UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Cooking; Heating; Juice; Meat; Model; Transfer

Indexed keywords

COMBINED HEAT TRANSFER; DIFFERENT SIZES; FIRST-ORDER KINETIC MODELS; HEAT TRANSFER MODEL; IDENTIFICATION OF THE PARAMETERS; JUICE; PROTEIN DENATURATION; TRANSFER;

COOKING; FORECASTING; HEAT TRANSFER; HEATING; KINETIC THEORY; KINETICS; MEATS; MODELS;

THERMAL PROCESSING (FOODS);

MUSCLE PROTEIN; WATER; WATER VAPOR;

ANALYSIS; ANIMAL; BOVINAE; CHEMISTRY; COOKING; HEAT; KINETICS; MEAT; PROCEDURES; PROTEIN DENATURATION; REPRODUCIBILITY; SKELETAL MUSCLE; THEORETICAL MODEL; WATER VAPOR; ARTICLE; CATTLE; METHODOLOGY;

ANIMALS; CATTLE; COOKING; HOT TEMPERATURE; KINETICS; MEAT; MODELS, THEORETICAL; MUSCLE PROTEINS; MUSCLE, SKELETAL; PROTEIN DENATURATION; REPRODUCIBILITY OF RESULTS; STEAM; WATER;

EID: 84878717580     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.061     Document Type: Article

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