Review article
INFLUENCE OF TEMPERATURE AND HEAT TREATMENT PROCEDURE ON THE CHANGE OF TECHNOLOGICAL PROPERTIES OF MEAT
Radoslav Grujić
; University of East Sarajevo, Faculty of Technology Zvornik
Dragan Vujadinović
orcid.org/0000-0002-3809-4415
; University of East Sarajevo, Faculty of Technology Zvornik
Vladimir Tomović
; University of Novi Sad, Faculty of Technology
Milan Vukić
; University of East Sarajevo, Faculty of Technology Zvornik
Abstract
Meat is a very important food in the diet of people, due to its valuable nutritional ingredients. Almost all of the meat products are somehow heat treated to achieve the desired sensory and nutritional properties, as well as meet the criteria in terms of microbial stability and safety of the product. The most common are the two types of heat treatment in industrial conditions, such as heat treatment by cooking at atmospheric pressure or vacuum and dry heat treatment by roasting. Therefore, goal of this paper is to give a brief overview of the latest developments, regarding the influence of technological parameters during thermal processing of meat. Temperature level in the center of the sample and different thermal treatment
procedures (cooking and roasting) were monitored in terms of impact on the protein’s structure changes, meat color, rheological properties of meat, meat pH, water holding capacity, chemical properties and organoleptic characteristics of meat.
Keywords
meat; meat cooking; roasting; meat color; state of the protein
Hrčak ID:
147068
URI
Publication date:
31.8.2015.
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