Publication details
Vliv vybraných vlastností čerstvého masa na výši hmotnostních ztrát a senzorické vlastnosti po tepelné úpravě
| Title in English | The impact of selected properties of fresh meat on cooking loss and sensory properties after heat treatment |
|---|---|
| Authors | |
| Year of publication | 2022 |
| Type | Chapter of a book |
| MU Faculty or unit | |
| Citation | |
| Description | Thermal processing of plant and animal resources had fundamental evolutionary significance to humans as it released a “treasure trove” of calories unavailable to other animals, increased digestibility, minimised the effect of pathogens growing on meat, and opened up unlimited possibilities for new cultural and social customs. Proper heat cooking of meat is also fundamental to the improvement of sensory properties. Tenderness is considered the most important sensory characteristic affecting the satisfaction of consumers of meat. However, the cooking of meat also causes a loss in its weight. The amount of the cooking loss is influenced by a number of indicators including, for example, the properties of the fresh meat and the type of kitchen device and temperature used. This chapter analyzes the influence of selected properties of fresh meat on the cooking loss and sensory properties of meat during heat treatment. |