Impact of the device for heat treatment on selected quality factors of beef products previously electrically stimulated
2000
Tkacz, K. | Budny, J. | Borowski, J. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Podstaw Techniki i Gospodarki Energia)
Paper described the changes in water content and the losses of beef during heat treatment in electric cooking ovens with forced and natural air circulation, after its previous post-slaughter electrical stimulation. Derived empirical formulas describe the changes of selected quality factors depending on electric energy consumption for cooking. Water content in products prepared in cooker with natural air circulation was hihger than in that from oven with forced air circulation. Advantagous effect of electrical stimulation was observed in both cases: lower energy inputs, less weight losses at cooking, higher water content in final product, comparing to beef not stimulated electrically
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