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EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. I: PORK

โœ Scribed by KATHRYN CAUSEY; ELLA GLEIM ANDREASSEN; MARY ELIZABETH HAUSRATH; CARMEL ALONG; PAUL E. RAMSTAD; FAITH FENTON

Book ID
108790801
Publisher
Institute of Food Technologists
Year
1950
Tongue
English
Weight
753 KB
Volume
15
Category
Article
ISSN
0022-1147

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Selected culinary parts of turkey meat were subjected to a differentiated cooking method. The chemical composition and -SH group levels were studied in both raw and cooked turkey meat and indices of nutritive value were determined. The turkey meat was shown to be characterized by a high nutritive va