KOHA: OPAC Catalogue Search
Start OverMARC DisplayBrief DisplayReturn To BrowseExport Marked Records


Author Kanok-Orn Intarapichet
TitleSensory characteristics and cooking loss of goat meat cooked by moist and dry heat
Imprint1994
Call# T950309

CALL # Volume Number Month Year Barcode Status
Available

JournalSongklanakarin J. Sci. Technol. (วารสารสงขลานครินทร์ วทท.)
AbstractGoat meat steaks were cooked by three different mothods including boiling, broiling and microwave. Total cooking losses and sensory characteristics were evaluated. Cooking methods significantly (P<0.05)affected cooking losses of goat meat. Cooking by boiling provided the highest cooking losses while microwave gave the lowest losses. Tenderness, juiciness and desirability of goat meat were not significantly different (P>0.05). Steaks cooked by boiling were most tender and juicy while those cooked by microwave were most desirable. -- Significant differences (P<0.05)in flavors were found only for burnt and sweet attributes. The burnt flavor was most intense by broiling whereas the sweetest flavor was found with microwave cooking. Although unaffected by cooking methods, goaty, grassy and meaty flavors were highly intense while oxidized, livery, milky, brothy, bitter, metallic and cardboard flavors were slightly less intense.
Descriptv16 n4 ; 375-380
SubjectGoat steak cooking
Goat steak--sensory evaluation
Previous||855||Next