Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters

Food Research International

Volumn 81, Issue , 2016, Pages 108-113

  Liu, Wenjie ^a   Lanier, Tyre C ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Comminuted meat products; Cook loss; Fracture; Microwave heating; Water holding capacity

Indexed keywords

COOLING; FOOD PROCESSING; FRACTURE; HEATING; MEATS; MICROSTRUCTURE; MICROWAVE HEATING;

COOKING PROCESS; EFFICIENT USE OF ENERGY; HEATING RATE EFFECT; ISOTHERMAL HOLDING; MEAT PRODUCTS; STRUCTURAL HOMOGENEITY; TEXTURAL PROPERTIES; WATER HOLDING CAPACITY;

THERMAL PROCESSING (FOODS);

EID: 84954242263     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.01.005     Document Type: Article

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