Quality and Energy Evaluation in Meat Cooking

Pankaj B Pathare,Anthony Paul Roskilly

doi:10.1007/s12393-016-9143-5

Abstract

Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method. Energy requirement for well-cooked meats varies with cooking method, appliances and con- sumer behaviour. Energy consumption reduction during meat cooking may have the influence on global energy requirement. This article critically reviewed the effects on quality characteristics of meat and meat products by dif- ferent cooking methods. The different cooking methods including oven, frying, sous vide and ohmic cooking are discussed in detail, and their effects on meat quality parameters such as colour, tenderness, cooking loss, shrinkage and juiciness are also presented. Highlighting on the role of cooking process on meat quality, energy requirement for cooking were identified.

Highlights

Meat is a basic portion of sound and all-round balanced diet due to its nutritional richness
Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method
Energy consumption reduction during meat cooking may have the influence on global energy requirement

Summary

Introduction

Meat is a basic portion of sound and all-round balanced diet due to its nutritional richness. Consumer chooses a cooking method that produces a high-quality meat products having favourable texture and taste [61]. Physical properties and eating quality of meat are affected by cooking temperature and time. The distinctive meat proteins are denatured and this reasons structural changes in the meat textural profile. These resulted in destruction of cell membranes, shrinkage of meat fibres, the aggregation and gel formation of myofibrillar and sarcoplasmic proteins, and shrinkage and solubilization of the connective tissue [119]. Heat treatment can result to undesirable meat quality changes, such as nutritive value loss because of lipid oxidation and changes in a few segments of the protein fraction. Heat treatment can result to undesirable meat quality changes, such as nutritive value loss because of lipid oxidation and changes in a few segments of the protein fraction. [101]

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Conclusion