Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

Author:

Chiavaro Emma,Rinaldi Massimiliano,Vittadini Elena,Barbanti Davide

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Quality and Preference,2003

2. American Meat Science Association, National Live Stock and Meat Board, 1978. Guidelines for Cookery and Sensory Evaluation of Meat. American Meat Science Association, Chicago, IL.

3. Anonymous, 1978. Cooking requirements for cooked beaf and roast beef. Federal Registration 43, 30791.

4. AOAC, 2002. Official Methods of Analysis, sixteenth ed. Association of Official Analytical Chemists, Arlington, VA.

5. The influence of cooking technique and core temperature on results of a sensory analysis of pork-depending on the raw meat quality;Bejerholm;Food Quality and Preference,2003

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