Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

Meat Science

Volumn 97, Issue 1, 2014, Pages 69-75

  Roldán, Mar ^a   Antequera, Teresa ^a   Pérez Palacios, Trinidad ^a   Ruiz, Jorge ^b  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cooking loss; Lamb; Oven roasting; Phosphate; Sous vide; Texture

Indexed keywords

COOKING LOSS; INSTRUMENTAL TEXTURE; LAMB; PHOSPHATE SOLUTIONS; PHYSICO-CHEMICALS; SENSORY PROPERTIES; SOUS-VIDE; WATER HOLDING CAPACITY;

BRINING; INSTRUMENTS; OVENS; PHOSPHATES; SHEAR FLOW; TEXTURES;

CALCINATION;

BRINE; INORGANIC SALT; PHOSPHATE; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; COOKING; COOKING LOSS; DOMESTIC SHEEP; FOOD PACKAGING; HUMAN; LAMB; MALE; MEAT; METHODOLOGY; OVEN ROASTING; PHYSICAL CHEMISTRY; SKELETAL MUSCLE; SOUS-VIDE; TASTE; TEMPERATURE; TEXTURE;

COOKING LOSS; LAMB; OVEN ROASTING; PHOSPHATE; SOUS-VIDE; TEXTURE;

ANIMALS; COLOR; COOKING; FOOD PACKAGING; HUMANS; MALE; MEAT; MUSCLE, SKELETAL; PHOSPHATES; PHYSICOCHEMICAL PHENOMENA; SALTS; SHEEP, DOMESTIC; TASTE; TEMPERATURE; WATER;

EID: 84893748223     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.01.012     Document Type: Article

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