[Frying of meat: myths, facts and new methods]

brining color colour couleur escabechado flaveur flavour food hygiene food service fritura friture frying higiene de los alimentos jugosidad juiciness lipid content marinage marinating meat cuts meat texture perte au cours du traitement piezas de carne processing losses restauration collective sabor salage temperatura temperature tenderness teneur en lipides ternura textura de la carne texture de la viande