The improvement of diet for the elderly at home, 1: Cooking method

Asakawa, A.; Hidaka, K.; Nishitateno, H.; Shono, Y.

The improvement of diet for the elderly at home, 1: Cooking method

2009

Asakawa, A.(Minami Kyushu Univ., Miyazaki (Japan)) | Hidaka, K. | Nishitateno, H. | Shono, Y.

We examined easy and safety cooking method of meat for the elderly. Boil cooking; Long-time-boiling and thermal cooking, as compared with usual cooking, were tenderer and higher in sensory evaluation. Fried cooking; Pork cutlet and tempura were compared with oven-baked pork cutlet, oven-baked pork cutlet got evaluation same as pork cutlet of usual cooking. Because disposal of oil is unnecessary, oven-baked pork cutlet was easy and safety cooking method for the elderly. Thermal cooking and oven cooking improve the diet of the elderly.

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AGROVOC Keywords

analyse organoleptique carne cocinado por microondas cooking cuisson cuisson micro-ondes elderly meat microwave cooking organoleptic analysis safety seguridad tercera edad viande

Bibliographic information

Published in

Bulletin of Minamikyushu University. Natural Science (Japan)

Issue 39 ISSN 1348-639X

Pagination

pp. 13-17

Other Subjects

Personne agee; Coccion; Analisis organoleptico; Securite

Language

Japanese

Note

Summary (En)

2 tab. 3 fig. 10 ref.

Type

Summary

In AGRIS since: 2009-04-15

Format: AGRIS AP

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The improvement of diet for the elderly at home, 1: Cooking method

2009

AGROVOC Keywords

Bibliographic information