Physicochemical properties of foal meat as affected by cooking methods.

@article{Lorenzo2015PhysicochemicalPO,
  title={Physicochemical properties of foal meat as affected by cooking methods.},
  author={Jos{\'e} Manuel Lorenzo and Aurora Cittadini and Paulo Eduardo Sichetti Munekata and Rub{\'e}n Dom{\'i}nguez},
  journal={Meat science},
  year={2015},
  volume={108},
  pages={50-4}
}
The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (P<0.001), being lower in foal steaks cooked in the… CONTINUE READING