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Effect of Methods of Cooking on Free and Total Purine Bases in Meat and Fish

✍ Scribed by Brulé, D.; Sarwar, G.; Savoie, L.

Book ID
122916129
Publisher
Elsevier
Year
1989
Weight
606 KB
Volume
22
Category
Article
ISSN
0315-5463

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The flavour of cooked meat and the acceptability of frozen meat, especially those of lamb meat, are affected to a great extent by methods of cooking such as boiling or roasting. These methods of cooking degrade meat protein as an activity of proteolytic enzymes during storage. Amino acids contents,