Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories:...

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Detalles Bibliográficos
Autores principales: Alfaifi, Bandar M., Al-Ghamdi, Saleh, Othman, Moath B., Hobani, Ali I., Suliman, Gamaleldin M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340707/
https://www.ncbi.nlm.nih.gov/pubmed/37444300
http://dx.doi.org/10.3390/foods12132564

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340707/
https://www.ncbi.nlm.nih.gov/pubmed/37444300
http://dx.doi.org/10.3390/foods12132564

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