| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791728 | Meat Science | 2013 | 8 Pages |
Abstract
⺠The effects of ohmic cooking on quality of meat and meat products. ⺠The advantages of ohmic cooking include shorter processing times and higher yields. ⺠Ohmic cooking develops a uniform but lighter and less red colour in meat. ⺠Ohmic cooking may enhance the microbiological safety of meat products. ⺠More research is needed to optimize ohmic cooking in meat based products.
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Authors
G. Yildiz-Turp, I.Y. Sengun, P. Kendirci, F. Icier,