Towards models for the prediction of beef meat quality during cooking

Meat Science

Volumn 97, Issue 3, 2014, Pages 323-331

  Kondjoyan, Alain ^a   Kohler, Achim ^b,c   Realini, Carolina Eva ^d   Portanguen, Stéphane ^a   Kowalski, Ryszard ^e   Clerjon, Sylvie ^a   Gatellier, Philippe ^a   Chevolleau, Sylvie ^f   Bonny, Jean Marie ^a   Debrauwer, Laurent ^f  

^a UR370 QuaPA   (France)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c NOFIMA   (Norway)

^d IRTA   (Spain)

^e POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^f TOXALIM RESEARCH CENTRE IN FOOD TOXICOLOGY   (France)

Author keywords

Cooking process; Heterocyclic Aromatic Amines; Mathematical modeling; Meat quality; Nutritional properties

Indexed keywords

KINETICS; LIQUIDS; MATHEMATICAL MODELS; MEATS; TRACE ELEMENTS;

COOKING PROCESS; CRUST FORMATIONS; HETEROCYCLIC AROMATIC AMINES; KINETIC MODELS; KINETICS MODELING; LIQUID SYSTEM; MEAT QUALITY; NUTRITIONAL PROPERTIES;

THERMAL PROCESSING (FOODS);

AMINE; HETEROCYCLIC COMPOUND; VITAMIN; WATER;

ANALYSIS; ANIMAL; BIOLOGICAL MODEL; BOVINE; COOKING; HEAT; HUMAN; MEAT; MUSCLE; NUTRITIONAL VALUE; SOLUBILITY; STANDARDS;

AMINES; ANIMALS; CATTLE; COOKING; HETEROCYCLIC COMPOUNDS; HOT TEMPERATURE; HUMANS; MEAT; MODELS, BIOLOGICAL; MUSCLES; NUTRITIVE VALUE; SOLUBILITY; VITAMINS; WATER;

EID: 84899074267     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.07.032     Document Type: Article

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