The Effect of Heating Process Using Electric and Gas Ovens on Chemical and Physical Properties of Cooked Smoked-Meat

Abstract

Study of potential of kenari (Canarium indicum L.) shell as a raw material in liquid smoke production for meat flavor developer has been done. To achieve this study, heating method using electric and gas ovens on the properties of the cooked smoke-meat have been carried out. The characterization of chemical properties (water content, protein content, fat content, TBA and the number of peroxide, physical properties (cooking loss, WHC, tenderness, color) cooked smoke-meat were analyzed using the Independent-Sample T Test. The results showed that protein and water contents as well as physical properties of electric oven- and gas oven-heated-cooked smoked meats were relatively the same. Fat content of electric oven-heated-cooked smoked meat was higher than that of oven gas-heated-cooked smoked meat. The TBA and peroxide values of electric oven-heated-cooked smoked meat were lower that gas oven-heated-cooked smoked meat.