Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath--effect of sample dimensions and prior freezing and ageing.

@article{Oillic2011KineticAO,
  title={Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath--effect of sample dimensions and prior freezing and ageing.},
  author={Samuel Oillic and Eric Lemoine and J -B Gros and Alain Kondjoyan},
  journal={Meat science},
  year={2011},
  volume={88 3},
  pages={338-46}
}
Cooking loss kinetics were measured on cubes and parallelepipeds of beef Semimembranosus muscle ranging from 1 cm × 1 cm × 1 cm to 7 cm × 7 cm × 28 cm in size. The samples were water bath-heated at three different temperatures, i.e. 50°C, 70°C and 90°C, and for five different times. Temperatures were simulated to help interpret the results. Pre-freezing the… CONTINUE READING