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Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal

✍ Scribed by Lopes, Anabela F.; Alfaia, Cristina M.M.; Partidário, Ana M.C.P.C.; Lemos, José P.C.; Prates, José A.M.

Book ID
127355189
Publisher
Elsevier Science
Year
2015
Tongue
English
Weight
282 KB
Volume
99
Category
Article
ISSN
0309-1740

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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,