期刊
MEAT SCIENCE
卷 95, 期 2, 页码 419-424出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.05.018
关键词
Camel; Roasting; Braising; Microwave heating; Mechanical properties; Microstructure
资金
- University of Tehran
This study was conducted to investigate the effects of various heating methods, including roasting, braising and microwave heating, on mechanical properties and microstructure of longissimus dorsi (LD) muscle of the camel. Shear value and compression force increased during microwave heating more than roasting and braising. Results obtained from scanning electron microscopy (SEM) showed more damage from roasting than in either braising or microwave heating. Granulation and fragmentation were clear in muscle fibers after roasting. The perimysium membrane of connective tissue was damaged during braising, while roasting left the perimysium membrane largely intact. The mechanical properties and microstructure of muscle can be affected by changes in water content during cooking. (C) 2013 Elsevier Ltd. All rights reserved.
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