Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat-Reference-Cited by-同舟云学术

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Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat

Published:2013-10 Issue:2 Volume:95 Page:336-344
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kondjoyan Alain,Oillic Samuel,Portanguen Stéphane,Gros Jean-Bernard

Funder

ProSafeBeef

European Commission Sixth Framework Programme

French government (ANR-CiFRE)

CIV

ADIV

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Effect of cooking on the thermal conductivity of whole and ground lean beef;Baghe-Khandan;Journal of Food Science,1981

2. Dynamic MRI and thermal simulation to interpret deformation and water transfer in meat during heating;Bouhrara;Journal of Agricultural and Food Chemistry,2011

3. In-situ imaging highlights local structural changes during heating: The case of meat;Bouhrara;Journal of Agricultural and Food Chemistry,2012

4. Multiphase and multicomponent transport with phase change during meat cooking;Dhall;Journal of Food Engineering,2012

5. 3D modelling of coupled mass and heat transfer of a convection-oven roasting process;Feyissa;Meat Science,2013

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