Liha töötlemine
The
gradients, shorter cooking times, and lower interconnections of all these parameters show
yields. the interaction between heat and mass trans-
Microwave or radio frequency cooking fer. Oroszvári et al. (2005a) reported that the
are newer methods that have been introduced time required to reach the final temperature
to the meat industry. Welke et al (1986) in pan-fried beef burgers was controlled
reported roasts cooked by microwave took mainly by the water content of the product.
less time to reach endpoint temperatures than
did roast cooked by convection or conven-
tional methods. The shorter cooking times Major Effects of Cooking
associated with microwave cooking doesn’t
Dimensional Changes
give enough time for the browning reaction.
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