"alquicira" - 1 õppematerjal

Liha töötlemine

Cooking different for the last two cooking methods This is a delicate stage that requires a rigor- (cooking at a fixed internal temperature and ous control of time and temperature to cooking by steps) as shown in Table 16.1. It achieve the final desired effect and ensure the has been reported that slow heating rate wholesomeness of the product (Ponce- forms a protein network with better water Alquicira 2005). The aim of heat treatment is binding and less jelly losses. This means low microbial destruction and enzyme inactiva- cooking damage, a more tender product, and tion. The heat treatment is calculated in order better slice cohesion (Desmond and Kenny to combine the maximal inactivation of 2005). Several enzymatic reactions, oxida- pathogen and spoilage microorganisms for tions, Maillard reactions, etc., take place in