Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties.

Mora, B

Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties. [electronic resource] - Meat science Jul 2011 - 489-97 p. digital

Publication Type: Comparative Study; Journal Article

1873-4138

10.1016/j.meatsci.2011.01.033 doi


Animals
Chemical Phenomena
Color
Cooking--methods
Hot Temperature--adverse effects
Humans
Magnetic Resonance Spectroscopy
Maillard Reaction
Meat--analysis
Pectoralis Muscles--chemistry
Quality Control
Sensation
Steam--adverse effects
Surface Properties
Turkeys
Water--analysis