The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beef

• DOI: 10.1016/j.meatsci.2021.108550
• Publication Date: 2021-05-08T15:17:37Z
• Authors: Tesfaye F. Bedane; Selene Pedrós-Gar...; Geraldine Quinn; James G. Lyng
• Keywords: Cooker; Cooked meat; Cooking methods

The purpose of this study was to investigate the effects e-Cooker® and moderate electric field (MEF) cooking on physical chemical changes occurring during meat. Beef muscle samples (38.86 ± 0.08 g) were cooked in saline solution (0.5% w/w NaCl) a target temperature 72 °C, followed by 2 min holding time. experimental results revealed that MEF significantly reduced come-up time required achieve °C 1.16 0.02 0.86 min, respectively compared 14.12 0.55 conventional cooking. colour instrumental texture meat systems not different (P > 0.05) from conventionally ones. Overall, obtained demonstrated can be used cook shorter reasonably low energy input while producing product which is comparable quality