Abstract Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance than when cooked at higher temperatures. Public concerns regarding this method have focused on the ability to design heat treatments that can reach microbiological safety. The heat treatment induces modification of the meat structure and its constituents, which can explain the desirable eating quality traits obtained. Denaturation, aggregation, and degradation of myofibrillar, sarcoplasmic and connective tissue proteins occur depending on the combination of time and temperature during the heat treatment. ...
© 2020 Rozita Spirovska VaskoskaThe quality of cooked meat is valuable for consumers and meat indust...
International audienceThe present study aimed to evaluate the digestion rate and nutritional quality...
During the tests in this paper, meat processing was carried out at different temperatures between...
Abstract Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, ...
Long-time low-temperature (LTLT) cooking of meat is known to produce a tender product. The current w...
Master's thesis in Biological chemistryLow temperature long time (LTLT) cooking it has been seen to ...
Objective This study aimed to elucidate whether innovative sous vide treatment has a significant inf...
Tenderness, an important quality attribute of meat, is affected by many factors, including rate of h...
Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the...
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisf...
Chopping meat is an important operation in the technological process to obtaining meat products, whi...
Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause u...
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisf...
The effects of two heat treatments on cooking time, total cooking losses, energy consumption, meat t...
AbstractRestructured meat is made by binding individual pieces of meat together. To study the effect...
© 2020 Rozita Spirovska VaskoskaThe quality of cooked meat is valuable for consumers and meat indust...
International audienceThe present study aimed to evaluate the digestion rate and nutritional quality...
During the tests in this paper, meat processing was carried out at different temperatures between...
Abstract Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, ...
Long-time low-temperature (LTLT) cooking of meat is known to produce a tender product. The current w...
Master's thesis in Biological chemistryLow temperature long time (LTLT) cooking it has been seen to ...
Objective This study aimed to elucidate whether innovative sous vide treatment has a significant inf...
Tenderness, an important quality attribute of meat, is affected by many factors, including rate of h...
Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the...
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisf...
Chopping meat is an important operation in the technological process to obtaining meat products, whi...
Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause u...
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisf...
The effects of two heat treatments on cooking time, total cooking losses, energy consumption, meat t...
AbstractRestructured meat is made by binding individual pieces of meat together. To study the effect...
© 2020 Rozita Spirovska VaskoskaThe quality of cooked meat is valuable for consumers and meat indust...
International audienceThe present study aimed to evaluate the digestion rate and nutritional quality...
During the tests in this paper, meat processing was carried out at different temperatures between...