2023
DOI: 10.1111/ijfs.16590
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The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

Sare Kilic,
Emel Oz,
Sadettin Turhan
et al.

Abstract: SummaryThis work aimed to determine the effect of sealing process at different internal temperatures on the cooking loss, lipid oxidation, textural, and sensory properties, as well as the protein profile of cooked meat. For this aim, four different groups were formed. The control group was not sealed, while the other three groups were sealed until their internal temperature reached 20, 30, and 40 °C. Then, all samples were baked until their internal endpoint temperature reached 71 °C to ensure food safety. The… Show more

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