Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were h...

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Detalles Bibliográficos
Autores principales: Choi, Yun-Sang, Hwang, Ko-Eun, Jeong, Tae-Jun, Kim, Young-Boong, Jeon, Ki-Hong, Kim, Eun-Mi, Sung, Jung-Min, Kim, Hyun-Wook, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973943/
https://www.ncbi.nlm.nih.gov/pubmed/27499656
http://dx.doi.org/10.5851/kosfa.2016.36.1.1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973943/
https://www.ncbi.nlm.nih.gov/pubmed/27499656
http://dx.doi.org/10.5851/kosfa.2016.36.1.1

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