Cooking of meat: effect on texture, cooking loss and microbiological quality ? a review

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F19%3A43877402" target="_blank" >RIV/62157124:16270/19:43877402 - isvavai.cz</a>

Result on the web

<a href="https://actavet.vfu.cz/media/pdf/actavet_2019088040487.pdf" target="_blank" >https://actavet.vfu.cz/media/pdf/actavet_2019088040487.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb201988040487" target="_blank" >10.2754/avb201988040487</a>

Result language

angličtina

Original language name

Cooking of meat: effect on texture, cooking loss and microbiological quality ? a review

Original language description

Cooking can positively affect meat tenderness, on the other hand, the heat treatment also causes weight loss. The resulting tenderness of cooked meat is influenced by the background toughness of fresh meat, by the post mortem ageing process and by the method of cooking. In the case of heat treatment, the temperature and duration of action play a key role. In this respect, the meat tenderness depends on the type of appliance used for cooking. The cooking loss of meat during heat treatment is caused by contraction of muscle fibres and intramuscular connective tissue, the intensity of which also depends on the temperature and device used. The extent of this contraction increases with increasing temperature. Cooking of meat is considered the most effective way of eliminating microorganisms causing food-borne diseases. The recommended combination of temperature and time of 70 °C for 2 min reduces the number of Listeria monocytogenes bacteria by more than 6 log. This temperature is not, however, always attained with the use of many meat cooking methods, such as grilling or frying. This presents the risk of survival of food-borne agents. The latest knowledge indicates that, in the case of cross contamination, the population of food-borne agents is of the order of 1?2 log CFU/cm2 or g. If they do not multiply as a result of a higher environmental temperature, the population of pathogenic bacteria present is then reliably eliminated during adequate cooking, either entirely or to an amount that does not suffice to induce illness.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

<a href="/en/project/QK1920190" target="_blank" >QK1920190: Meat cooking loss: effect of fresh meat characteristics, cooking technology and parameters of cooking</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

—

Volume of the periodical

88

Issue of the periodical within the volume

4

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

10

Pages from-to

487-496

UT code for WoS article

000509758100015

EID of the result in the Scopus database

2-s2.0-85078682967