Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter

Texture, colour and sensory evaluation o

Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter

✍ Nicky Shirsat; Nigel P Brunton; James G Lyng; Brian McKenna; Amalia Scannell 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 203 KB

## Abstract Samples of meat emulsion batter were steam or ohmically cooked (at voltage densities ranging from 3 to 7 V cm^−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