How do culinary methods affect quality and oral processing characteristics of pork ham?-Reference-Cited by-同舟云学术

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How do culinary methods affect quality and oral processing characteristics of pork ham?

Published:2020-09-16 Issue:1 Volume:52 Page:36-44
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Djekic Ilija¹^ORCID,Ilic Jovan¹,Lorenzo Jose M.²,Tomasevic Igor³

Affiliation:

1. Institute of Food Technology and Biochemistry, Faculty of Agriculture University of Belgrade Belgrade Serbia

2. Fundación Centro Tecnolóxico da Carne Ourense Spain

3. Department of Animal Origin Products Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12557

Reference50 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

2. Meat flavour in pork and beef – From animal to meal

3. The impact of sensory quality of pork on consumer preference

4. Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

5. Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach

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