Lookup NU author(s): Dr Pankaj Pathare,
Professor Tony Roskilly
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method. Energy requirement for well-cooked meats varies with cooking method, appliances and consumer behaviour. Energy consumption reduction during meat cooking may have the influence on global energy requirement. This article critically reviewed the effects on quality characteristics of meat and meat products by different cooking methods. The different cooking methods including oven, frying, sous vide and ohmic cooking are discussed in detail, and their effects on meat quality parameters such as colour, tenderness, cooking loss, shrinkage and juiciness are also presented. Highlighting on the role of cooking process on meat quality, energy requirement for cooking were identified.
Author(s): Pathare PB, Roskilly AP
Publication type: Article
Publication status: Published
Journal: Food Engineering Reviews
Print publication date: 01/12/2016
Online publication date: 05/04/2016
Acceptance date: 28/03/2016
ISSN (print): 1866-7910
ISSN (electronic): 1866-7929
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