FACTORS INFLUENCING COOKING LOSSES FROM MEAT
作者： P. E. BOUTON , P. V. HARRIS , W.R. SHORTHOSE
DOI: 10.1111/J.1365-2621.1976.TB14394.X
关键词:
摘要: Cooking losses from cold-shortened muscle samples with normal (5.4-5.8) pH, cooked at 80°C are significantly (P < 0.001) greater than those obtained stretched of the same fiber length. increased in as length fibers decreased. The effect on cooking decreased longer times. Samples nearly identical dimensions but different lengths showed when were less 4 cm long. crosssectional area was shown to have large an loss lengths. From measurements internal temperatures it that sample size determined rate heating and thus had a major loss.
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