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FREEZING OF COOKED MEAT: INFLUENCE OF FREEZING RATE AND RECONSTITUTION METHOD ON QUALITY AND YIELD

✍ Scribed by BENGT JAKOBSSON; NILS BENGTSSON

Book ID
108800552
Publisher
Institute of Food Technologists
Year
1974
Tongue
English
Weight
562 KB
Volume
39
Category
Article
ISSN
0022-1147

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Effect of cooking methods and freezing storage on amino acids constituents of lamb meat
✍ Ramadan, Ali Abou Serieh πŸ“‚ Article πŸ“… 1986 πŸ› John Wiley and Sons 🌐 English βš– 307 KB πŸ‘ 1 views

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,