مقاله " The Effect of Cooking Methods on Textural andMicrostructure Properties of Veal Muscle (Longissimus dorsi) "
Parang Nikmaram, Mohamad Said Yarmand, Zahra Emamjomeh and Hiva Karimi Darehabi
Journal : Global Veterinaria, 2011
In this study the effects of cooking treatments (microwave, roasting and braising) on veal (Longissimus dorsi) were investigated. Cooking losses and physical properties (Color, Texture) of the meat cooked using the different treatments were compared. Microwave treatment implied the greatest weight loss. When color (CIE L*, a*, b* and ?E) was analyzed after the treatments, it was observed that L* and b* increased and there was a significant difference (p<0.01) between raw and cooked meats. Heating treatments affected meat pigments and temperature caused a lighter color. Also, shear force and compression force showed a significant difference (p<0.01) between raw and cooked samples. Changes in the microstructure of the endomysium and perimysium were assessed using scanning electron microscopy (SEM). The structural changes of raw meat were compared with treated samples. SEM Micrographs confirmed the result of shear force and compression force. Sensory evaluation was also done to compare results of devices and panelists.
Keywords: Cook loss, Warner–Bratzler,Compression force, Color
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