The impact of different cooking temperatures on the quality and moisture distribution of beef
Food Science and Technology International
Published online on January 28, 2025
Abstract
Food Science and Technology International, Volume 32, Issue 3, Page 370-382, April 2026.
The objective of this study was to investigate the water-holding capacity (WHC) and quality changes of beef during heating at specific temperatures (including 40 °C, 60 °C, 80 °C, and 100 °C), as well as the degradation of proteins and the distribution of ...
The objective of this study was to investigate the water-holding capacity (WHC) and quality changes of beef during heating at specific temperatures (including 40 °C, 60 °C, 80 °C, and 100 °C), as well as the degradation of proteins and the distribution of ...