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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Pubblicato in:Korean J Food Sci Anim Resour
Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: Korean Society for Food Science of Animal Resources 2016
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4973943/
https://ncbi.nlm.nih.gov/pubmed/27499656
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.1.1
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