ShareEffect of cold storage and cooking method on the composition of bovine meat.
Effet du stockage au froid et du mode de cuisson sur la composition de la viande bovine.
Author(s) : GUILLAND J. C., KOKKIDIS M. J., RIVERA M. A.
Type of article: Article
Summary
The content in dry matter, proteins, total lipids and fatty acids of three pieces of beef meat (loin, sirloin, and flank) was determined. The effects of storage and cooking methods on these different parameters were also considered.
Details
- Original title: Effet du stockage au froid et du mode de cuisson sur la composition de la viande bovine.
- Record ID : 1993-2070
- Languages: French
- Source: Cah. Nutr. Diét. - vol. 27 - n. 4
- Publication date: 1992/08
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Chemical analysis; Meat; Beef; Nutritional value; Cold storage; Cooking
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