Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods

Journal of Food Engineering

Volumn 67, Issue 4, 2005, Pages 427-433

  Cheng, Qiaofen ^a   Sun, Da Wen ^a   Scannell, Amalia G M ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Air blast cooling; Cooking techniques; Dry air cooking; Food safety; Nutrition; Pork ham; Quality; Texture; Water cooking; Wet air cooking

Indexed keywords

COOLING; FOOD PROCESSING; FOOD STORAGE; MICROORGANISMS; NUTRITION; SAFETY FACTOR; TEXTURES;

AIR BLAST COOLING; COOKING TECHNIQUES; DRY AIR COOKING; FOOD QUALITY; FOOD SAFETY; PORK HAM; WATER COOKING; WET AIR COOKING;

MEATS;

EID: 9944249041     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.05.011     Document Type: Article

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