焼き肉の経時硬化防止に有効な加塩と前凍結処理

• 三宅 妙子

書誌事項

タイトル別名

• Effective Methods for Keeping Roasted Meats Tender by the Addition of Salt and Pre-Freezing

抄録

The effective cooking method for tenderizing roasted meats was investigated. The hardness and mastication of roasted meats were measured by Reometer.<br>The addition of 1% of salt in cooking kept roasted beef and pork tender.<br>When the amount of salt added in cooking was lower than 1% or nothing, the pre-freezing method was effective, especially for tenderizing roasted chicken.

収録刊行物

• Journal of Cookery Science of Japan

  Journal of Cookery Science of Japan 28 (1), 39-45, 1995

  The Japan Society of Cookery Science

詳細情報

• CRID: 1390282679716745344
• NII論文ID: 110001172083
• NII書誌ID: AN10471022
• DOI: 10.11402/cookeryscience1995.28.1_39
• ISSN: 13411535
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10813451
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可