The selected goose meat quality traits in relation to various types of heat treatment

The selected goose meat quality traits in relation to various types of heat treatment

The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan frying (PF) on selected physical properties of goose meat was compared in this study. A measurement of cooking loss, texture, color parameters, and sensory evaluation was carried out. The experimental material...

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Bibliographic Details
Main Authors: J. Wołoszyn, M. Wereńska, Z. Goluch, G. Haraf, A. Okruszek, M. Teleszko, B. Król
Format: Article
Language:English
Published: Elsevier 2020-12-01
Series:Poultry Science
Subjects:
goose meat
heat treatment
texture
color
sensory evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579120307148

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http://www.sciencedirect.com/science/article/pii/S0032579120307148

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