TECHNOLOGICAL INVESTIGATION INTO MEAT THAWING AND COOKING IN THE PRODUCTION OF FROZEN MEALS.

[In Bulgarian. / En bulgare.]

Type of article: Periodical article

Summary

THE INFLUENCE OF METHODS FOR PRELIMINARY AND BASIC HEAT TREATMENT ON THE SENSORY CHARACTERISTICS AND THE WEIGHT LOSS OF PORK AND VEAL INTENDED FOR THE PRODUCTION OF FROZEN MEALS WAS INVESTIGATED. THE PRELIMINARY HEAT TREATMENT COMPRISED BROWNING, PRE-ROASTING IN HOT AIR AND MICROWAVE PRE-ROASTING, WHEREAS THE BASIC HEAT TREATMENT WAS BOILING IN MEAT-STOCK IN OPEN VESSELS AND UNDER PRESSURE, STEAM-PRESSURE COOKING, FRYING IN FAT AND ROASTINGIN HOT AIR. EACH COOKING METHOD WAS EVALUATED BY THE AMOUNT OF WEIGHT LOSS AND SENSORY ANALYSIS. NO ESSENTIAL DIFFERENCES WERE FOUND IN THE SENSORY CHARACTERISTICS OF MEAT BOILED WITH OR WITHOUT BROWNING. MEAT COOKING IN WATER OR STOCK UNDER PRESSURE IS CONSIDERED THE MOST FEASIBLE.

Details

Original title: [In Bulgarian. / En bulgare.]
Record ID : 1986-0294
Languages: Bulgarian
Source: Sci. Works - 20; 107-121; 4 tabl.; 8 ref.
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Precooked food
Keywords: Thermal treatment; Thawing; Meat; Veal; Organoleptic property; Pork; Precooked food; Weight loss; Cooking; Freezing