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Quality Evaluation of an Ohmically Cooked Ham Product

โœ Scribed by Markus Zell; James G. Lyng; Desmond J. Morgan; Denis A. Cronin

Book ID
107559650
Publisher
Springer-Verlag
Year
2009
Tongue
English
Weight
213 KB
Volume
5
Category
Article
ISSN
1935-5130

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## Abstract Samples of meat emulsion batter were steam or ohmically cooked (at voltage densities ranging from 3 to 7 V cm^โˆ’1^) to standardized cook values (__C__~s~) or to target end point temperatures (EPT). Higher ohmic voltage densities produced faster heating rates. Texture profile analysis (TP