"cookout" - 1 õppematerjal

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solution salt heating heating Figure 6.7. The effect of heating and salt on meat proteins. Table 6.1. Cooking loss of lean beef in cubes This water release is called cooking loss of meat of about 100–120 g (75% water at pH or cookout if fat is also released in fat- 5.5) with a heating velocity of 2.5°C/min from 7°C to the temperatures indicated and kept containing meat. Table 6.2 shows that when there for 40 min a lean meat (pork < 2% fat) is cooked, it loses % cooking loss 28% of its weight as cooking loss or 37.5%