The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat

The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat

<b>Background:</b> Heat treatment methods including frying (with and without fat or oil), deep frying, oven roasting, grilling, charcoal roasting, broiling, steaming, and microwave cooking promote a cascade of adverse changes in the functional properties of meat, including protein fracti...

Full description

Bibliographic Details
Main Authors: Monika Wereńska, Gabriela Haraf, Andrzej Okruszek, Weronika Marcinkowska, Janina Wołoszyn
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
goose meat
cooking
energy value
mineral concentration
chemical composition
retention coefficient
Online Access:https://www.mdpi.com/2304-8158/12/1/129

Internet

https://www.mdpi.com/2304-8158/12/1/129

Similar Items